Chinese ravioli and peanuts sauce
30
50
40 raviolis
Yes
Ingredients
- 1 package of chinese ravioli pastas or commercial won-ton pastas
- Lots of water
- Stuffing
- 15 ml (1 tablespoon) of water
- 15 ml (1 tablespoon) of soy sauce
- 15 ml (1 tablespoon) of honey
- 350 g (3/4 pound) of chopped pork
- 375 ml (1 1/2 cup) of chopped nappa cabbage
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 10 ml (2 teaspoons) of grated fresh ginger
- 10 ml (2 teaspoons) of cornstarch
- 2 ml (1/2 teaspoon) of roasted sesame oil
- Salt up to taste
- Peanut sauce
- 1 finely chopped garlic clove
- 60 ml (4 tablespoons) of honey
- 60 to 125 ml (1/4 cup to 1/2 cup) of water
- 30 ml (2 tablespoons) of soy sauce or tamari
- 30 ml (2 tablespoons) of rice vinegar
- 45 ml (3 tablespoons) of nature peanut butter
- 5 ml (1 teaspoon) of roasted sesame oil
- 2 ml (1/2 teaspoon) of hot pepper paste or other type of spicy sauce
Preparation
Side-by-side mode
- Prepare stuffing. In a small bowl, mix water, soy sauce and honey. In a large bowl, mix remaining ingredients for stuffings, except salt, then add to mixture of water, soy sauce and honey. Salt.
- Test seasoning by cooking a bit of stuffing in a pan, and rectify if needed.
- On a work surface, spread ravioli pastas and over each one, set 15 ml (1 tablespoon) of stuffings. Moist border of a ravioli and fold it into an half-moon by pressuring well to seal. Repeat this action with remaining raviolis.
- Prepare peanut sauce. Combine all ingredients in a cylindrical container, then mix with a hand mixer until obtaining a creamy consistency. Add a bit of water for the texture if desired.
- Set few raviolis at a time into salted boiling water and cook it for about 5 to 7 minutes. Pour sauce over raviolis, then spread with sesame seeds, finely chopped chive or green onion.
Did you know that...
To keep leeks in the freezer for a long time, they must be clean, dry, cut and in an airtight bag or container.
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