Asian Chicken Ravioli With V8 Creamy Tomato Sauce

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.