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Thai Style Ravioli

chef.tim.lee's picture
  Canola oil/Vegetable oil 4 Teaspoon
  Chopped bok choy 1 Cup (16 tbs) (Chinese Cabbage)
  Coarsely shredded carrot 1⁄4 Cup (4 tbs)
  Shrimp 12 , deveined cooked shrimp, cut into 1/4" pieces
  Coarsely chopped bean sprouts 1⁄2 Cup (8 tbs)
  Finely chopped fresh cilantro 7 Teaspoon
  Finely chopped scallions 2 Tablespoon
  Finely chopped water chestnuts 3 Tablespoon
  Grated fresh ginger 1⁄2 Teaspoon
  Low sodium soy sauce 1 Teaspoon
  Cornstarch 1 Teaspoon
  Wonton skins 20 (3" Squares)
  Low sodium chicken broth 1 1⁄2 Cup (24 tbs)
  Duck sauce 3 Tablespoon
  Rice wine vinegar 1 Tablespoon

1. In large nonstick skillet, heat oil; add bok choy and carrot. Cook over medium-high heat, stirring constantly, until cabbage is wilted and bright green, about 2 minutes. Add shrimp, bean sprouts, 2 tablespoons of the cilantro, the scallions, water chestnuts and ginger; cook, stirring, 1 minute longer. Add soy sauce and cornstarch; mix thoroughly. Let cool slightly.
2. Arrange 10 wonton skins on work surface. Spoon equal amounts (about 1 tablespoon) of the cabbage mixture in center of each skin. Moisten edges of skins with water; place remaining 10 skins over filling. Using tines of fork, press edges firmly to seal.
3. In same skillet, bring broth to a boil. Place ravioli in broth; reduce heat to low and simmer, covered, 5 minutes.
4. Meanwhile, in small bowl, combine duck sauce, rice wine vinegar and the remaining 1 teaspoon cilantro. Spoon ravioli and any remaining broth into shallow serving bowl; serve with sauce.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes

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