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Categories:
pork walnuts green onions wonton wrappers parsley Parmesan cheese tomatoes garlic chicken bouillon granules light cream
Viewed: 30 - Published at: 4 years agoIngredients
- 1 pound ground pork and veal mix
- 1/2 cup chopped walnuts finely
- 4 green onions finely chopped
- 10 ounces wonton wrappers 30 wrappers
- parsley leaves
- shaved Parmesan cheese
- 6 medium tomatoes finely chopped
- 1 clove garlic crushed
- 1 teaspoon chicken bouillon granules
- 1/3 cup light cream
Method
- Combine ground pork and veal mix, walnuts and onion in a large bowl. Season to taste; mix well.
- Place 4 wonton wrappers on a clean work surface. Spoon 1 tsp meat mixture in center 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. Keep ravioli covered with damp cloth to prevent them from drying out.
- For the tomato sauce, combine tomatoes, 1/4 cup water, garlic and chicken bouillon granules in a medium saucepan on medium heat. Cook 10-15 mins, stirring occasionally, until sauce thickens. Add cream and cook, stirring, 1-2 mins. Keep warm.
- Meanwhile, cook ravioli, in batches, in a large saucepan of boiling salted water, 2-3 mins, until ravioli floats. Remove with a slotted spoon.
- Serve ravioli topped with sauce, shaved Parmesan cheese and parsley leaves.
