Ingredients
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250 g ground chicken
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2 minced garlic cloves
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1/4 teaspoon salt
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2 spring onions
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1 tablespoon tamari
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1 teaspoon ginger
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1 teaspoon cornflour
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1/4 teaspoon white pepper
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1/4 teaspoon sesame oil
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2 tablespoons basil
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1 teaspoon oil
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1 teaspoon pine nuts
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1/4 cup tomato juice
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1/4 red onion
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4 tablespoons thickened cream
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8 ounces wonton wrappers
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water
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black pepper
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1 teaspoon rice wine vinegar
Instructions
- Mix first 10 ingredients in a bowl and marinate 6 – 8 hours or overnight.
- Thinly slice red onion; heat pan then add oil; sauté red onion until soft; set to low adding V8 and cream until boil; simmer up to 5 minutes.
- Place one wrapper on surface, fill middle with chicken mince mixture; brush edges with water; place second wrapper on top and seal; continue with wrappers and chicken mixture; set aside.
- Cook ravioli in saucepan of boiled water for about 2 -3 minutes; drain on paper towel on flat plate until all are done.
- Place cooked ravioli in serving bowls, topped with sauce, pine nuts, basil and black pepper.
- ENJOY!
- NOTE:
- Chicken in UNCOOKED.
- Used V8 Hot and spicy.
- Finely dice spring onion, garlic, ginger and finely slice red onion.
- Can use pork mince or pork/veal combination, TRUE!
- Regular variety V8 or passata (cooked tomato concentrate) as a substitute too!
- Tamari (a soy sauce made without wheat), has rich texture and intense flavour,.
- Easily found at local supermarkets, I think this recipe is one to savour.
- HELPFUL HINTS: When ravioli floats to the top, they are done.
- Can rip fresh basil into the sauce --- provides more flavour; do not dice or chop.