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1
To prepare the ravioli filling, place the ginger, garlic, and all of the vegetables in the bowl of a food processor fitted with the metal blade and pulse to coarsely chop.
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2
Heat the vegetable oil in a medium saute/fry pan till very warm.
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3
Add in the vegetables and saute/fry for 3 to 4 min.
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4
Add in the remaining filling ingredients and stir well.
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5
Remove from the heat and set aside to cold completely.
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6
To prepare the ravioli, place 1 of the wonton wrappers on a work surface.
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7
Place a heaping tsp.
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8
of filling in the center of the wrapper and brush the edges of the wrapper with water.
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9
Place a second wrapper on top of the mix and press the edges together to seal.
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10
Repeat with the remaining filling and wrappers.
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11
Set aside.
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12
To prepare the broth, heat the oil in a large saute/fry pan over high heat till very warm.
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13
Add in the garlic and ginger and quickly saute/fry, about 1 minute.
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14
Add in the stock, coconut lowfat milk, and honey and bring to a boil.
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15
Add in the curry pwdr, chile paste, and cilantro.
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16
Decrease the heat to medium and simmer for about 10 min.
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17
Bring 8 c. of salted water to a boil in a large saucepan.
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18
Add in the ravioli and let the water return to a boil.
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19
Drain the ravioli in a colander and add in to the broth.
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20
Season the broth to taste with soy sauce.
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21
Distribute the ravioli among 4 large, shallow bowls.
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22
Ladle some of the broth over the top, garnish with parsley, and serve warm.
