Wednesday, July 4, 2007
I came up with this dish because Wey loves ravioli in white sauce and being a growing boy, one serving is never enough. It costs at least RM18 (US$5) per plate in restaurants so one day I decided to cook up an easy and quick ravioli dish using ready-made wonton wrappers, and instead of cheese and other fancy Italian filling I just used minced meat. That's why I call this recipe fusion even though I'm more of a purist and I dislike fusion food. Wey's happy and I'm happy.
Cheat's Fusion Ravioli
300 g ground/minced pork or beef or chicken
salt and pepper
round wonton or potstickers wrappers
2 cups heavy cream
2 heaped T parmesan cheese, grated
1. Season meat with salt and pepper. Put a small teaspoon of meat onto a wrapper, fold into half-moon shape and seal edges with water.
2. Boil a pot of water and drop ravioli in, say 15 at a time. When water boils again, add 1 cup cold water to stop the boiling. When it comes to a boil again, let it boil a minute or so. You can take one ravioli out, cut it in half and see if the meat is cooked. Remove with a slotted spoon and put on serving plate.
3. Meantime, put the cream in a pot and add the cheese, stirring under medium heat till cream thickens slightly. If like, salt and pepper the sauce. Pour cream over the ravioli. Sprinkle with fresh or dried parsley.