RCI-VG.004.1533.001
White Bean Ravioli with Pumpkin Sauce
right|250px|White Bean Ravioli This is an interesting combination of one of my favorite Burmese dishes and ravioli. Italian food is very popular with Burmese people as many of the flavors are quite similar.
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- Wanton wrappers (or make your own pasta if you have a pasta machine to roll out the dough)1 unit
- 2 cup
- onion1 largesliced
- toes garlic4 unitmashed
- inch ginger1 unitmashed
- ½ tsp
- 1 unit
- Egg for egg wash1 unit
- ¼ unit
- 1 unit
Method
1
For the stuffing simply soak the lima beans overnight and then place in saucepan and bring to boil.
8 minutes
2
Dump out the water and refill with fresh water. Bring to boil again, turn down the heat and simmer until very soft.
25 minutes
3
In the meantime slice up the onions and fry them in the oil and turmeric until they are carmelized and golden.
12 minutes
4
Strain the beans and add to the onions. Sauté briefly, mashing to form puree. Season to taste.
5 minutes
5
Place a small amount of the bean into the wanton wrapper. Coat edges with egg wash and press with fork to seal the edges. Chill to allow the egg to seal.
10 minutes
6
Bring the pumpkin to a simmer until soft. Add cream or stock and puree into thin sauce. Season.
15 minutes
7
Bring a pot of salted water to a gentle simmer. Place ravioli carefully into the water and allow to simmer for 7 minutes. Remove from water gently and pour over the pumpkin sauce. Garnish as desired.
12 minutes