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  • Chicken Sweet Potato Ravioli Curry Sauce

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    Chicken Sweet Potato Ravioli Curry Sauce
    Servings: 2
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 ounce skinless boneless chicken breasts bake, cold, slice for food processor
    • 1 tsp teriyaki sauce optional
    • 1/2 x sweet potato baked and cooled pulp only
    • 1 lrg garlic clove peeled, smashed
    • 1/2 tsp chopped ginger (a nickel slice)
    • 1/4 tsp chicken bouillon granules pepper to taste
    • 1 1/2 Tbsp. skim lowfat milk or possibly broth
    • 16 x won-ton wrappers Curry Sauce see recipe
    • 1 1/2 c. pea pods sugar snaps

    Directions

    1. A fusion dish of Asian flavors which got a good review. "This is a 'jump up and kiss the cook' spicy recipe. Do it again!" 415 cals; 13% CFF (MC estimate). Dairy is not essential to the taste of this dish.
    2. Measure the lowfat milk. Put chicken, teriyaki, and potato pulp in processor fitted with metal blade. Add in garlic, ginger, bouillon and pepper. Pulse to finely chop; add in lowfat milk through the chute to quickly form apaste.
    3. Spoon about 1-1/2 tsp. of the mix onto won-ton wrapper
    4. (see tip); brush edges with water. Fold diagonally to make a triangle, rolling, to remove unwanted air pockets. Repeat for total of 16 ravioli (8 Heat 2-3 qts water to boiling in large stock pan; add in 8 ravioli. Make sure which 'dropped' ravioli don't get stuck to the pan bottom. Boil for about 4 to 5 min. Remove to a serving dish. Keep hot in a 350F/180C oven while you make the next batch.
    5. Presentation: serve each diner 8 ravioli, 1/2 c. Curry Sauce and 3/4 c. sugar snap peas.
    6. TIPS: While the water is coming to a boil, prepare the sauce
    7. (see recipe). Transfer paste to a cutting board and shape it into a rectangle then cut the rectangle into 16 pcs.
    8. Idea from
    9. ofa series.

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