Ravioli with Collard Greens

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Ravioli with Collard Greens - Japanese

1 package of wonton or dumpling wrappers

1 cup collard greens, chopped small

1/2 cup kabocha, diced small

1 tablespoon, chopped garlic

1/4 cup onions, chopped

1 tablespoon white miso paste

1 tablespoon soy sauce

 

 

 

 

Heat the skillet and add the garlic, onions, collard greens, and diced

kabocha and stir-fry until tender. Add the white miso paste and soy

sauce, mix well, and then turn off the heat. The filling is now ready!

 

Fill a large pot two-thirds full with water and bring to a boil.

Meanwhile, you will fill the ravioli. Place a small bowl of water near

your working surface. Lay out one of the dumpling wrappers and place a

heaping teaspoon of the filling in the center of the wrap. Moisten the

edges of the wrapper by dipping your finger in the water and dabbing

along all the edges of the dough. Lay a second wrapper on top and

press the edges of the two wrappers together. Using your finger tips

gently push out any air bubbles to seal the ravioli. Repeat with the

rest of the filling and wrappers. When the pot of water has come to a

boil, add several of the filled ravioli to it. The water must be a

rolling boiling or the pasta may become ‘gummy” during the cooking

process. The thickness of the dumpling wrappers may vary so your

cooking time is best judged by cutting one ravioli open. The cooking

time should be approximately 5 minutes until the wrapper dough is

cooked al dente.

 

Source: Tastyandmeatless.com

Formatted by Chupa Babi in MC: 10.25.06

 

This recipe uses pre-made dumpling wrappers as the dough for the

ravioli to shorten the prep time for this recipe. You can find them in

the Asian section of your grocery store. Use a non-stick skillet to

reduce the fat content of this recipe because you do not need to stir-

fry with oil.

 

ChupaNote: Kabocha is Japanese pumpkin. It has a really hard outer

shell, so be careful cutting it.

Miso Cream Sauce:

2 cups combination of carrots, onions and potatoes, diced

1 tablespoon garlic, chopped

1/4 cup soy milk

1 teaspoon Dijon mustard

2 tablespoons white miso

1/4 teaspoon dried or fresh basil

 

This miso cream sauce actually has no dairy in it. Instead, it uses a

mixture of pureed vegetables to get its creamy, thick consistency

without needing the butter and cream that would have added lots of fat

and cholesterol.

 

Boil the diced veggie combination of carrots, onions and potato till

fork tender, approximately 30 minutes. Drain most of the liquid

leaving about 1/4 cup of the cooking liquid. Puree the cooked

vegetables using a hand blender or food processor. This veggie puree

can be done ahead of time.

 

Heat a sauce pan on medium heat. Add the garlic and the veggie puree

and mix. Add the soy milk slowly, keeping the sauce thick. Add the

miso, mustard, and the basil, and then turn off the heat. If you heat

this sauce too much, it will separate. Pour the sauce over the

raviolis and enjoy!

 

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