Asian Style Ravioli in Coconut Curry Broth

Sophia was kind enough to step in for me and cook this one up. It was really delicious, very warming for this chilly weather, and she said it was pretty quick and easy with the food processor. From Caprials Bistro Style Cuisine, a kind of dated-looking book I had picked up at Goodwill, this recipe is really a keeper.

Garlic, green onions, carrots, snow peas, red peppers, and shiitake mushrooms are thrown into the food processor to make a filling, which is briefly cooked. The filling is spooned into wonton wrappers, but we used rice wrappers to make this gluten free. If wonton wrappers are used, the rolls will need to be cooked, but rice wrappers are briefly soaked in hot water then used as-is, eliminating a whole step from this recipe. Win-win!



The sauce is in a coconut milk base with curry, chili paste, garlic, cilantro, etc, bringing that warming Thai flavor set to the table. This was a phone-pic sadly, as the sauce in real life was a lovely golden color from the curry powder! My photo makes it look unappealingly beige:



The little packets are put in a bowl, hot sauce ladled on top, and voila, dinner’s on the table! Very glad I didn’t pass this cookbook by.