Mushroom ravioli with chilli and lime sauce

Instructions

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.