Ease your way into the weekend with this super creamy and filling family favourite.
Ingredients
- 6 medium egg tomatoes, finely chopped
- 1 teaspoon Massel chicken style stock powder
- 1 garlic clove, crushed
- 60ml (1/4 cup) water
- 80ml (1/3 cup) light cream
- 1 tablespoon chopped fresh rosemary
- 300g chicken mince
- 2 green shallots, ends trimmed, finely chopped
- 45g (1/4 cup) walnuts, finely chopped
- 1 x 290g pkt wonton wrappers
Method
- Step 1Combine the tomato, stock powder, garlic and water in a small saucepan over medium heat. Cook, stirring occasionally, for 10-15 minutes or until the sauce thickens. Add the cream and rosemary and cook for 3 minutes or until heated through.
- Step 2Meanwhile, combine the chicken, shallot and walnut in a medium bowl. Season with salt and pepper. Place 1 wonton wrapper on a clean work surface. Place 1 teaspoonful of the chicken mixture in the centre of the wrapper. Brush the edges with a little water. Top with another wonton wrapper. Press the edges together to seal. Repeat with the remaining wonton wrappers and chicken mixture.
- Step 3Cook half the ravioli in a large saucepan of boiling water for 2-3 minutes or until tender. Use a slotted spoon to transfer the ravioli to a plate lined with paper towel to drain. Repeat with the remaining ravioli.
- Step 4Divide the ravioli among serving bowls. Spoon the sauce over the ravioli and season with pepper. Serve immediately.
- Low kilojoule
Nutrition
1815 kj
Energy
16g
Fat Total
4g
Saturated Fat
3.5g
Fibre
26g
Protein
46g
Carbs (total)
Notes
Wonton wrappers are sheets of flour pastry. They’re available in packets from the chilled section of supermarkets.
More options:
1) Pork ravioli with creamy tomato and lemon thyme: Replace the chicken with 300g pork mince. Replace the rosemary with 2 tbs finely chopped fresh lemon thyme.
2) Veal parcels with tomato and rosemary: Replace the egg tomatoes with 1 x 400g can diced tomatoes and the chicken mince with veal mince. In step 2, place 1/2 teaspoonful veal mixture in the centre of 1 wonton wrapper. Brush edges with water and fold in half diagonally. Press to seal. Repeat with remaining wonton wrappers and veal mixture. Cook half the parcels in a saucepan of boiling water for 2-3 minutes or until tender. Repeat with remaining parcels. Serve with sauce.
3) Pine nut and chicken ravioli with tomato sauce: Omit cream. Replace the walnuts with 45g (1/4 cup) pine nuts, chopped. Add 2 tsp finely grated lemon rind to the chicken mixture in step 2.
- Author: Kerrie Butler
- Image credit: Mark O'Meara
- Publication: Australian Good Taste