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Won Ton Chicken Ravioli with Thai Dressing
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Hot or cold
Make your own ravioli? That seems like a difficult ask.
Not so with this recipe - although it is fiddly, it tastes so much better than shop bought ones as you can put much more filling inside, and after making these I would not buy ravioli again!
I started off making a ravioli shape however decided then to change to the more traditional won ton wrapper type.
Won ton wrappers are extremely easy to work with unlike some other pastry types.
These are boiled and not deep fried as some of them are, making them healthier.
The Thai sauce is a must for these little morsels as it gives them an exquisite flavour.
Also would be good with chopped chili on top before serving, as this would give it a bit of "zing".
: 40 minutes
: 20 minutes
: 4 servings
400 g chicken mince
2 spring onions, finely chopped
3 kaffir lime leaves, very finely cut
2 tbsp sweet chili sauce
1½ tsp sesame oil
3 tbsp coriander, chopped
2 tsp lime zest, grated
won ton wrappers
For the dressing
½ cup fish sauce
1 tbsp oil (peanut)
2 tbsp palm or brown sugar
1 tbsp lime juice
Chopped coriander - to garnish (optional)
Chilies -to garnish (optional)
Put the chicken mince, spring onions, lime leaves, chili sauce, sesame oil, lime zest, and coriander in a bowl.
Mix this well with your fingers.
For the smaller ones, fold in half, then fold again the same way, and then just twist them so the ends meet, dab a bit of water on the inside ends, and press together.
There are a few ways to get this shape however I think this one is the easiest
If you want the larger, traditional ravioli shape, put 1 - 1½ tbsp of the chicken mixture in the middle of a won ton wrapper, and wet right round the edges.
Place one won ton on top, and press the edges together.
Cook the ravioli in a big pot of boiling water in batches -do not put too many in at once.
When they come to the top, give them about another minute or two and they will be done. The chicken cooks surprisingly quickly.
Drain and place on serving plates.
For the Thai dressing
Mix the fish sauce, sugar, peanut oil and lime juice in a bowl.
Pour over the ravioli and garnish with chilies and coriander if desired.
I served the ravioli with
rice with slivered almonds
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