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Photographer: Dean Wilmot/Stylist: Louise Bickle
Ravioli with asian greens


  • 1 tablespoon sesame oil
  • 4 green onions, chopped finely
  • 4cm piece fresh ginger (20g), grated
  • 4 cloves garlic, crushed
  • 450g chicken mince
  • 2 tablespoons soy sauce
  • ½ teaspoon five-spice powder
  • 100g wombok, sliced thinly
  • ¼ cup coarsely chopped fresh coriander
  • 40 wonton wrappers
  • 1½ cups (375ml) chicken stock
  • 1½ cups (375ml) water
  • 2 fresh small red thai chillies, chopped finely
  • 2 tablespoons soy sauce, extra
  • 1 tablespoon char siu sauce
  • ¼ cup (60ml) chinese cooking wine
  • 500g baby buk choy, quartered lengthways
  • 150g snow peas, trimmed, halved

Ravioli with asian greens

The Australian Women’s Weekly 100 Pasta favourites
  • Serving size: Serves 4
  • Cooking time: More than 1 hour

Heat oil in wok; stir-fry onion, ginger and garlic until onion softens. Add mince; stir-fry until mince changes colour. Add soy sauce, five-spice and wombok; stir-fry until wombok is tender. Stir in coriander; cool 10 minutes.

Place 1 level tablespoon of the mince mixture in centre of one wrapper; brush around edges with water. Top with another wrapper; press edges together to seal. Repeat with remaining mince mixture and wrappers.

Add stock, the water, chilli, extra soy sauce, char siu sauce and cooking wine to same cleaned wok; bring to the boil. Add pasta to wok; boil until pasta floats to the top. Using slotted spoon, remove pasta from stock mixture; cover to keep warm.

Cook buk choy and snow peas in stock mixture until vegetables are tender.

Divide pasta and vegetables among serving bowls; ladle over stock mixture.

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