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Asparagus And Mushroom Ravioli With Chilli Butter
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Serving size: Serves 4
Cooking time: Less than 30 minutes



Asparagus mixture can be made a day ahead. Recipe best made close to serving.

INGREDIENTS


125ml (½ cup) peanut oil
1 medium (150g) onion, finely chopped
1 clove garlic, crushed
150g button mushrooms, finely chopped
250g asparagus, finely chopped
40g (¼ cup) pine nuts, toasted, chopped
1 tablespoon chopped fresh basil
32 (200g) wonton wrappers
1 egg, lightly beaten
90g butter, chopped
4 fresh red chillies, seeded, finely chopped
2 tablespoons chopped fresh chives





METHOD


Heat 1 tablespoon of the oil in small pan, cook onion and garlic, stirring, until soft.
Add mushrooms and asparagus, cook, stirring, until asparagus is tender. 
Remove from heat, stir in pine nuts and basil. Place half the wonton wrappers 
on a lightly floured surface. Spoon 1 tablespoon of asparagus mixture in centre 
of each wrapper, brush edges with egg; top with remaining wrappers, press 
edges together. Heat remaining oil in large shallow pan, cook ravioli, in 
batches, until browned on both sides and crisp; drain on absorbent paper.

Heat butter in clean pan, add chilli, cook, stirring, 1 minute.

Serve ravioli drizzled with butter Mixture; top with chives.

Serves 4 as an entree.
Not suitable to freeze
Not suitable to microwave.