Name: Creamy tomato, pork and veal ravioli
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 500 gram pork and veal mince; 1/2 cup finely chopped walnuts; 4 green onions, finely chopped; 275 gram packet (30) wonton wrappers; shaved parmesan, parsley leaves, to serve; Sauce; 6 medium tomatoes, finely chopped; 1/4 cup water; 1 clove garlic, crushed; 1 teaspoon powdered chicken stock; 1/3 cup light cream

Ingredients

500 gram pork and veal mince

1/2 cup finely chopped walnuts

4 green onions, finely chopped

275 gram packet (30) wonton wrappers

shaved parmesan, parsley leaves, to serve

Sauce

6 medium tomatoes, finely chopped

1/4 cup water

1 clove garlic, crushed

1 teaspoon powdered chicken stock

1/3 cup light cream

Method

1.In a bowl, combine mince, walnuts and onion. Season to taste; mix well.

2.Place 4 wonton wrappers on a clean work surface. Spoon 1 teaspoon mince mixture in centre of each wrapper. Brush edges with water. Top with a second wrapper and press edges together to seal (make sure there are no air bubbles). Repeat with remaining ingredients.

3.To make sauce, in a saucepan, combine tomatoes, water, garlic and stock. Simmer 10-15 minutes, stirring occasionally, until sauce thickens. Add cream; cook, stirring, 1-2 minutes. Keep warm.

4.Meanwhile, cook ravioli, in batches, in a large saucepan of boiling salted water, 2-3 minutes, until ravioli floats. Remove with a slotted spoon.

5.Divide ravioli between serving bowls; spoon sauce over. Serve topped with shaved parmesan and parsley leaves.

Keep formed ravioli covered with damp cloth while working. This ensures they do not dry out before cooking.
Note

Woman's Weekly Food

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Ingredients

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