Cilantro Macadamia Tofu Ravioli

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Cilantro Macadamia Tofu Ravioli

 

1/4 cup roasted macadamias, roughly chopped

1/2 cup chopped fresh cilantro leaves

1 scallion, chopped

10 oz silken tofu, drained and lightly mashed

1 Tbsp thick soy sauce

1 Tbsp rice wine, or sherry

2 tsp brown sugar

3 cup water

1 cup white wine

1 Kaffir lime leaf

1 stalk lemon grass, chopped and crushed

1 Tbsp fresh ginger, grated

1 packet of 40 wonton wrappers

1 bunch Bok Choy, or Chinese spinach, finely sliced

1 Tbsp soy sauce, extra

 

 

 

 

Combine macadamias, cilantro, scallion, tofu, soy sauce, rice wine and brown

sugar in a bowl to make ravioli filling.

 

In a saucepan, bring water, white wine, lime leaf, lemon grass and ginger to the

boil.

 

Lay out a few of the wonton wrappers on a clean, dry surface and place a

spoonful of ravioli mixture on center of each wrapper. Brush edges with water or

a little beaten egg.

 

Place another wonton wrapper on top and press edges to seal. Repeat with

remaining ingredients.

 

With a slotted spoon, gently slide 3-4 ravioli pieces into boiling stock and

cook for 2-3 minutes or until tender.

 

Remove ravioli with slotted spoon and keep warm while you cook the remainder.

Blanch the bok choy for one or two minutes, until just wilted. Strain a cup (or

more, if you prefer) of the stock into a jug and mix in the additional soy

sauce.

 

Divide ravioli between serving bowls and drizzle with sauce.

 

Serves: 4 person(s)

 

Preparation Time: 15 mins

Cooking Time: 30 mins

 

Author: Family Health Network

Source: CalorieKing Library

Formatted by Chupa Babi: 03.25.08

 

NUTRITIONAL INFO (Per Serving)

Calories 425 cals; Fat 11.0 g; Carbohydrates 58.0 g; Protein 17.0 g;

Cholesterol 0.0 mg; Sodium 981 mg; Saturated Fat 1.5 g; Fiber 8.0 g

 

Sensational textures and flavors in this Asian-style meal.

 

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