Mushroom ravioli with chilli and lime sauce
- 2 teaspoons sesame oil
- 3 cups finely chopped mixed mushrooms
- lemongrass stalk, finely chopped
- 2 spring onions, finely chopped
- 227g can water chestnuts, drained, finely chopped
- 1 teaspoon grated ginger cracked black pepper
- zest and juice of 2 limes
- 1 teaspoon brown sugarlight brown cane sugarX
- 1 teaspoon kecap manis (see tips)
- 1 long red chilli, seeded, finely chopped
- ¼ cup lite cream
- 540g wonton or gow gee wrappers
- 1 bunch broccolini, trimmed, halved
- 2 bunches baby bok choy, halved or quartered
- 2 bunches gai lan (see tips), trimmed, cut into shorter lengths
- ½ cup roasted, unsalted cashew nuts, to garnish (optional)
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1 In a large non-stick frying pan, heat sesame oil over medium. Add mushrooms, lemongrass, spring onions, water chestnuts and ginger. Cook, stirring, for 5-10 minutes, or until mushrooms are soft. Season with pepper. Remove mixture from the heat and set aside to cool completely.
2 In a small jug, whisk lime zest and ¼ cup of the lime juice with sugar, kecap manis, chilli and cream. Cover and set aside until needed.
3 Working with a couple of the wrappers at a time, place a heaped teaspoonful of cooled mushroom mixture into the centre of each. Use your finger to lightly wet the wrapper edge with water. Gently place another wrapper on top and press edges to seal. Continue process with remaining wrappers and mixture to make 36 ravioli.
4 In a large pan of boiling water, cook ravioli in batches for 2-3 minutes. Overcooking may cause them to split.
5 Meanwhile, lightly stir-fry or steam broccolini and Asian greens until just tender. Divide ravioli and vegetables among 6 plates, drizzle sauce over ravioli and season with black pepper. Sprinkle with cashew nuts, if desired.
Make it vegan: Replace the dairy cream with vegan cream and check the wonton or gow gee wrappers are vegan.
- Kecap manis is Indonesian sweet soy sauce. It can usually be found with other soy sauces or in the international aisle, in most supermarkets.
- Gai lan is also known as Chinese broccoli or Chinese kale. If you can’t find it, either double the broccolini or substitute with kale.
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 3g
Dietary fibre 6g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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