Name: Ravioli with Asian greens
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 tablespoon sesame oil; 4 green onions, chopped finely; 4 centimetre piece fresh ginger (20g), grated; 4 clove garlic, crushed; 450 gram chicken mince; 2 tablespoon soy sauce; 1/2 teaspoon five-spice powder; 100 gram wombok, sliced thinly; 1/4 cup coarsely chopped fresh coriander; 40 wonton wrappers; 1 1/2 cup (375ml) chicken stock; 1 1/2 cup (375ml) water; 2 fresh small red thai chillies, chopped finely; 2 tablespoon soy sauce, extra; 1 tablespoon char siu sauce; 1/4 cup (60ml) chinese cooking wine; 500 gram baby bok choy, quartered lengthways; 150 gram snow peas, trimmed, halved

Ravioli with Asian greens

Ravioli are little pillows of pasta stuffed with a variety of delicious fillings including meat, fish, cheese and vegetables, and they don't have to be an Italian delicacy. This ravioli with greens recipe takes the basic form and fills it with the spices and flavours of Asia.

Photographer: Dean Wilmot/Stylist: Louise Bickle — Ravioli with asian greens

Ingredients

1 tablespoon sesame oil

4 green onions, chopped finely

4 centimetre piece fresh ginger (20g), grated

4 clove garlic, crushed

450 gram chicken mince

2 tablespoon soy sauce

1/2 teaspoon five-spice powder

100 gram wombok, sliced thinly

1/4 cup coarsely chopped fresh coriander

40 wonton wrappers

1 1/2 cup (375ml) chicken stock

1 1/2 cup (375ml) water

2 fresh small red thai chillies, chopped finely

2 tablespoon soy sauce, extra

1 tablespoon char siu sauce

1/4 cup (60ml) chinese cooking wine

500 gram baby bok choy, quartered lengthways

150 gram snow peas, trimmed, halved

Method

1.Heat oil in wok; stir-fry onion, ginger and garlic until onion softens. Add mince; stir-fry until mince changes colour. Add soy sauce, five-spice and wombok; stir-fry until wombok is tender. Stir in coriander; cool 10 minutes.

2.Place 1 level tablespoon of the mince mixture in centre of one wrapper; brush around edges with water. Top with another wrapper; press edges together to seal. Repeat with remaining mince mixture and wrappers.

3.Add stock, the water, chilli, extra soy sauce, char siu sauce and cooking wine to same cleaned wok; bring to the boil. Add pasta to wok; boil until pasta floats to the top. Using slotted spoon, remove pasta from stock mixture; cover to keep warm.

4.Cook bok choy and snow peas in stock mixture until vegetables are tender.

5.Divide pasta and vegetables among serving bowls; ladle over stock mixture.

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