Source: www.dietclub.com.au October 24, 2003
Serves: 4 Preparation Time: 15 mins Cooking Time:15 mins
Ingredients
¼ cup roasted macadamias, roughly chopped
½ cup chopped fresh coriander leaves
1 spring onion, chopped
300 g silken tofu, drained and lightly mashed
1 Tbsp thick soy sauce
1 Tbsp rice wine or sherry
2 tsp brown sugar
3 cup water
1 cup white wine
1 Kaffir lime leaf
1 stalk lemon grass, chopped and crushed
1 Tbsp fresh ginger, grated
1 packet of 40 wonton wrappers
1 bunch Bok Choy or Chinese spinach, finely sliced
1 Tbsp soy sauce, extra
Directions
Combine macadamias, coriander, spring onions, tofu, soy sauce, rice wine
and brown sugar in a bowl to make ravioli filling.
In a saucepan, bring water, white wine, lime leaf, lemon grass and ginger
to the boil.
Lay out a few of the wonton wrappers on a clean, dry surface and place
a spoonful of ravioli mixture on center of each wrapper. Brush edges with
water or a little beaten egg.
Place another wonton wrapper on top and press edges to seal. Repeat with
remaining ingredients.
With a slotted spoon, gently slide 3-4 ravioli pieces into boiling stock
and cook for 2-3 minutes or until tender.
Remove ravioli with slotted spoon and keep warm while you cook the remainder.
Blanch the bok choy for one or two minutes, until just wilted. Strain
a cup (or more, if you prefer) of the stock into a jug and mix in the
additional soy sauce.
Divide ravioli between serving bowls and drizzle with sauce
