Gourmet Asian Chicken Ravioli in Creamy Tomato V8 Sauce
This Gourmet Asian Chicken Ravioli with Creamy Tomato V8 Sauce is a delightful culinary adventure that brings together the best of Asian flavors wrapped in tender wonton pasta. Each bite is filled with a savory blend of ground chicken and aromatic spices, complemented perfectly by a luscious tomato sauce laced with silky cream. Having won the Masterchef cook-off, this dish is not only a feast for the senses but also an instant confidence booster in the kitchen! Share it with family and friends for a memorable lunch or snack that will impress everyone at the table.
4
Servings
200
Calories
19
Ingredients
Ingredients
Ground chicken
250 g (Raw)
Garlic cloves
2 (Minced)
Salt
1/4 teaspoon
Spring onions
2 (Finely diced)
Tamari
1 tablespoon
Ginger
1 teaspoon (Minced)
Rice wine vinegar
1 teaspoon
Cornflour
1 teaspoon
White pepper
1/4 teaspoon
Sesame oil
1/4 teaspoon
Fresh basil
2 tablespoons (Torn)
Cooking oil
1 teaspoon
Pine nuts
1 teaspoon (Lightly toasted)
Tomato juice
1/4 cup
Red onion
1/4 (Thinly sliced)
Thickened cream
4 tablespoons
Wonton wrappers
8 ounces
Water
as needed
Black pepper
to taste
Instructions
1
In a large mixing bowl, combine ground chicken, minced garlic, salt, finely diced spring onions, tamari, minced ginger, rice wine vinegar, cornflour, white pepper, and sesame oil. Mix well and marinate in the refrigerator for 6 to 8 hours or overnight for the best flavor infusion.
2
Heat a pan over medium heat and add cooking oil. Sauté the thinly sliced red onion until softened. Reduce heat to low, then stir in the tomato juice and thickened cream. Bring to a boil, then let it simmer gently for about 5 minutes, allowing the flavors to meld together.
3
To prepare the ravioli, place a wonton wrapper on a clean surface. Spoon a generous amount of the marinated chicken mixture into the center. Brush the edges with water, place another wrapper on top, and press to seal tightly. Continue this process until all wrappers and filling are used.
4
In a large saucepan, bring water to a rolling boil. Carefully drop the ravioli into the boiling water and cook for 2 to 3 minutes or until they float to the surface, indicating they are cooked through. Drain carefully and place on a paper towel-lined plate.
5
To serve, arrange the cooked ravioli in serving bowls. Spoon the creamy tomato sauce over the ravioli, garnishing with toasted pine nuts, torn basil, and a sprinkle of black pepper.
6
Sit back, enjoy the delightful flavors, and relish in the successful creation of this gourmet dish!
Nutrition Information
10g
Fat
22.5g
Carbs
12.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this ravioli recipe?
The main protein used in this recipe is 250 grams of ground chicken.
How long should the chicken mixture marinate?
For the best flavor infusion, the chicken should be marinated in the refrigerator for 6 to 8 hours or overnight.
What type of wrappers are used to make the ravioli?
Wonton wrappers are used to encase the chicken filling for this Asian-style ravioli.
How many calories are in one serving of this dish?
Each serving of this Gourmet Asian Chicken Ravioli contains 200 calories.
What ingredients are needed for the creamy tomato sauce?
The sauce is made using thinly sliced red onion, tomato juice, thickened cream, and cooking oil.
How do you cook the assembled ravioli?
The ravioli should be dropped into a large saucepan of boiling water and cooked for 2 to 3 minutes until they float to the surface.
What garnishes are recommended for serving?
The dish is garnished with toasted pine nuts, torn fresh basil, and a sprinkle of black pepper.
How many servings does this recipe yield?
This recipe is designed to yield 4 servings.
What aromatics are used in the chicken filling?
The filling includes minced garlic, finely diced spring onions, and minced ginger.
Is there any vinegar used in this recipe?
Yes, one teaspoon of rice wine vinegar is added to the chicken marinade.
How much fat is in a single serving?
There are 10 grams of fat per serving in this recipe.
What is the protein content per serving?
Each serving provides 12.5 grams of protein.
Are there any nuts in this recipe?
Yes, the recipe uses one teaspoon of lightly toasted pine nuts as a garnish.
What type of oil is used in the chicken filling?
A small amount of sesame oil (1/4 teaspoon) is used for flavoring the chicken filling.
How do I seal the ravioli properly?
Brush the edges of the wonton wrapper with water, place another wrapper on top of the filling, and press tightly to seal.
What should I do after the sauce comes to a boil?
Once the sauce reaches a boil, reduce the heat and let it simmer gently for about 5 minutes to allow the flavors to meld.
How many carbohydrates are in each serving?
Each serving contains 22.5 grams of carbohydrates.
What kind of soy sauce substitute is mentioned?
The recipe calls for one tablespoon of tamari in the marinade.
How much tomato juice is required?
The recipe requires 1/4 cup of tomato juice for the sauce.
Can I use white pepper in the filling?
Yes, the recipe includes 1/4 teaspoon of white pepper in the chicken mixture.
What is the total ingredient count for this recipe?
There are 19 ingredients in total required for this dish.
Is this recipe suitable for lunch?
Yes, it is tagged as suitable for both lunch and snacks.
What is the purpose of cornflour in the filling?
One teaspoon of cornflour is used in the marinated chicken mixture, likely to help bind the ingredients.
How do I prepare the red onion for the sauce?
The red onion should be thinly sliced before being sautéed.
What kind of cream is used for the sauce?
The recipe specifies using 4 tablespoons of thickened cream.
Does the recipe use fresh herbs?
Yes, it uses two tablespoons of torn fresh basil for garnishing.
Where should the ravioli be placed after boiling?
After draining, place the cooked ravioli on a paper towel-lined plate to remove excess water.
What is the history or inspiration of this dish?
The description mentions that this dish won a Masterchef cook-off.
How much garlic is used in the recipe?
The recipe uses 2 minced garlic cloves.
What temperature should the pan be for the sauce?
The pan should be heated over medium heat to sauté the onions, then reduced to low before adding the liquids.