Asian- Style Ravioli in Coconut Curry Sauce

Filling

1 Tablespoon peeled, chopped fresh ginger

2 clove garlic

3 green onions , cut into thirds

1 large carrot, peeled and cut into chunks

6 snow peas

1 red bell pepper, cut into chunks

1/2 cup shiitake mushrooms, sliced

2 teaspoons vegetable oil

1 teaspoon sesame oil

1 teaspoon chile sauce

1 teaspoon soy sauce

48 wonton wrappers

Coconut Curry Sauce

2 teaspoons vegetable oil

2 cloves garlic, chopped

2 teaspoons , peeled chopped fresh ginger

3/4 cup vegetable stock

1 1/4 cups coconut milk

2 teaspoons honey

1 Tablespoon curry powder, toasted

1 teaspoon chile paste

1 teaspoon chopped cilantro

1 teaspoon soy sauce

4 sprigs parsley, snipped

To prepare filling, place the ginger, garlic, and all of the vegetables in the bowl of a food processor fitted with a metal blade and pulse until coarsely chopped. Heat the vegetable oil in a saucepan until very hot. Add vegeatble mixture to pan and saute for about 3-4 minutes. Add remaining filling ingredients and stir well. Remove from heat and allow to cool completely.

To prepare the ravioli, place 1 rounded teaspoon to the center of a wonton wrapper . Wet the wonton edges with water and place another wrapper over the filling. Make sure to press out any air and that it is well sealed. Repeat with remaining wrappers. Set aside on a sheet pan . Handle carefully ,they are fragile.

To prepare sauce, heat oil in saute pan over high heat until very hot. Add garlic and ginger and quickly saute about 1 minute.Add stock, coconut milk, and honey and bring to boil. Add the curry powder, chile paste and cilantro. Decrease heat to medium and simmer for about 10 minutes.

Bring 8 cups of salted water to a boil. Add the ravioli and return to boil. Gently drain into colander and add to sauce.

Serve with extra sauce ladled over ravioli and garnished with parsley.