Zutaten für Asian Chicken Ravioli With V8 Creamy Tomato Sauce
- 1 lb ground chicken
- 2 cloves minced garlic
- Salt, to taste
- 2 green onions (finely chopped)
- 2 tablespoons tamari
- 1 tablespoon grated ginger
- Rice Wine Vinegar
- Cornflour
- White Pepper
- Sesame Oil
- Fresh basil, for garnish (and optional in sauce)
- 2 tablespoons olive oil
- Toasted pine nuts, for garnish
- 1 (28 ounce) can V8 juice (spicy or regular)
- 1 medium red onion, thinly sliced, divided (half for marinade, half for sauce)
- 1/2 cup heavy cream
- 1 (12 ounce) package wonton wrappers
- Water (for sealing wrappers and boiling ravioli)
- Black pepper, to taste
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Zubereitung von Asian Chicken Ravioli With V8 Creamy Tomato Sauce
- In a large bowl, combine 1 lb ground chicken, 2 tablespoons tamari, 2 green onions (finely chopped), 2 cloves minced garlic, 1 tablespoon grated ginger, and 1 medium thinly sliced red onion. Marinate for at least 6-8 hours, or preferably overnight.
- Heat 2 tablespoons olive oil in a pan over medium heat.
- Sauté the thinly sliced red onion until softened.
- Reduce heat to low. Add 1 (28 ounce) can V8 juice (spicy or regular) and 1/2 cup heavy cream.
- Bring to a simmer and cook for 5 minutes.
- Lay out one wonton wrapper. Place a spoonful of the chicken mixture in the center.
- Brush the edges of the wrapper with water.
- Top with another wonton wrapper and press the edges firmly to seal, creating a ravioli.
- Repeat with remaining wrappers and filling.
- Bring a large pot of salted water to a boil.
- Gently add the ravioli and cook for 2-3 minutes, or until they float to the surface.
- Remove ravioli with a slotted spoon and drain on paper towels.
- Serve the cooked ravioli in bowls, topped with the creamy V8 sauce, toasted pine nuts, fresh basil, and black pepper.
- Enjoy! (Optional: tear fresh basil into the sauce for extra flavor.)
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
4g
Fat
26g
Carbs
12g
