ravioli: thai cabbage, mushroom

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* Exported from MasterCook *

 

Thai Cabbage and Mushroom Ravioli

 

Recipe By :Myra Kornfeld for Natural Health 2001-10/11

Serving Size : 8 Preparation Time :0:00

Categories : 2002-08-05 Meatless

Pasta {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons peanut oil

5 ounces cremini mushrooms -- 1/2 inch dice (2-cups)

salt

1 tablespoon soy sauce

14 ounces light coconut milk

2 teaspoons thai green chile paste

6 cups shredded napa cabbage

1 cup mung bean sprouts

1/4 cup chopped roasted unsalted peanuts

1 teaspoon minced lime zest

1 tablespoon lime juice

70 won ton wrappers

2 1/2 cups porcini mushroom broth -- hot

thinly sliced fresh basil leaves -- for garnish

 

1. Warm oil in large skillet. Add mushrooms, sprinkle with salt, and saute over

medium heat, stirring constantly, until mushrooms are browned and have released

their juices, about 3 minutes. Add soy sauce, coconut milk, and chile paste.

Scrape up any browned bits on pan bottom and stir to combine ingredients. Raise

heat to high and cook until coconut milk is syrupy and nearly evaporated, about

10 minutes.

 

2. Add cabbage and cook, stirring often, until cabbage wilts and filling is dry,

3 to 5 minutes. Stir in bean sprouts and peanuts and cook just until sprouts

have softened, about 30 seconds. Stir in lime zest, lime juice, and salt to

taste. Transfer filling to bowl and cool to room temperature.

 

3. Line large baking sheet with parchment or wax paper. Have a small bowl of

water, a pastry brush, and a fork handy.

 

4. Place wrapper on work surface and brush 1/2 inch around edges with water.

Place heaping teaspoon of filling in middle of wrapper. Fold wrapper in half,

sealing edges with tines of fork. Place ravioli on prepared baking sheet. Repeat

until filling is gone. (Ravioli can be covered with plastic and refrigerated for

up to 2 days.)

 

5. To cook: Bring 4 quarts of salted water to a boil in large, wide pot (like a

Dutch oven). Lower to a simmer (do not let water boil again) and add half of

ravioli (pasta should not be crowded). Cook until won tons look translucent

around edges, 3 to 4 minutes. Use slotted spoon to remove ravioli from pot and

shake off excess water. Transfer ravioli to individual serving bowls and top

each serving with small ladle of mushroom broth. Repeat process, cooking

remaining ravioli. Serve immediately, garnishing each bowl with basil.

 

PER SERVING (10 RAVIOLI WITHOUT BROTH): 348 CALORIES, 10 G PROTEIN, 15 G FAT, 5

G SATURATED FAT, 47 G CARBOHYDRATES, 4 G FIBER, 422 MG SODIUM, 8% CALCIUM

 

ABOUT THE AUTHOR: Myra Kornfeld created innovative vegan cuisine at Angelica

Kitchen in New York City for six years. She is currently an instructor at the

Natural Gourmet Cookery School, also in New York City. She is the author of The

Voluptuous Vegan (Clarkson Potter, 2000).

 

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Per Serving (excluding unknown items): 314 Calories; 10g Fat (27.7% calories

from fat); 10g Protein; 48g Carbohydrate; 3g Dietary Fiber; 6mg Cholesterol;

898mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0

Fruit; 2 Fat.

 

NOTES : This filling has a medium spicy kick. Adjust the level of chile paste up

or down to suit your preference.

 

Nutr. Assoc. : 0 3386 0 0 0 0 0 0 4408 3953 0 0 0 87