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Bok Choy Ravioli with Pumpkin Coconut Cream

March 30th, 2011 § 6 comments

There is a restaurant on Cambie Street in Vancouver called 3G.  It hits the spot for some vegan dim sum or sweet and sour “chicken” when the craving arises.  Its our guilty pleasure when we need a break from cooking, although it’s mostly soy and wheat based mock meat (like I said…our guilty pleasure).  3G does however make an amazing, from-scratch veggie gyoza made with minced bok choy which gave me the idea for this recipe.

I’ve used pre-made won ton wrappers (which are made with rice flour and have no egg) to make the ravioli.  They are great when you have a stuffed pasta craving, but no time to make the pasta which can be time-consuming.  These can be found at your local Asian market in the frozen food section.

Preparation Time:  30 minutes
Cook Time:  20 minutes
Servings:  4

Ingredients:

grapeseed oil for sautéing
1 pkg of won ton wrappers (makes about 34 ravioli)
7-9 baby bok choy, finely chopped
1/2 cup raw pecans, finely chopped
2 shallots, minced
1 15oz can premium organic coconut milk
1/2 15oz can of organic pumpkin
1 tbsp red Thai curry paste
Juice of 1 lime
sea salt and pepper to taste

*make sure you read the ingredients on the won ton wrappers.  Some brands are made with egg and wheat.

Boil a large pot of salted water for cooking the pasta.

In a large skillet, heat some oil and sauté one shallot until translucent.  Add the chopped bok choy and continue to cook until the bok choy has released some liquid.  Add the chopped pecans and set aside.  You don’t want to cook the bok choy so much that it loses its colour.  You want it to remain bright green.

Build the ravioli.  Take one won ton wrapper and put about 1 1/2 tsp of the bok choy filling in the center.  Moisten the edges with water and place another wrapper on top, pressing the edges gently to make sure the ravioli is sealed.  Place each ravioli on a baking sheet, but do not stack as they will stick together.  I used some cling wrap in between layers to avoid this.  Place the tray of built ravioli in the fridge for at least 10 minutes to secure the seal around the edges.  You could very well make these in advance and freeze them or keep them in the fridge for a day or two before cooking them up.

In a skillet, sauté the other shallot until translucent.  Add the pumpkin puree and the coconut milk.  Bring to a boil and add the Thai red curry paste.  Let simmer a few more minutes while the ravioli cook in boiling water.  Squeeze in the juice of one fresh lime to finish.

To cook the ravioli, gently add them one at a time to boiling salted water.  I worked with a batch of 5.  If you add too many, they will stick together.  Cook for 4-5 minutes and then place each ravioli in the simmering sauce.  Once in the sauce, I added 5 more ravioli to the water bath and then plated my first batch.

Place the ravioli on a plate and add a little extra sauce if desired.  Garnish with freshly chopped scallion or chopped parsley.

 

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