Ingredients
• 250g chicken mince
• 2 garlic cloves, crushed
• 20 wonton wrappers, halved
• 1 tablespoon olive oil
• 200g cup mushrooms, sliced
• 2 green onions, thinly sliced
• 300ml thickened light cooking cream
• 1 tablespoon chopped fresh chives
Method
1. Combine chicken and garlic in a small bowl. Mix until well combined.
2. Cut wonton wrappers in half crossways. Place 1 teaspoon of chicken mixture in centre of each wonton half. Brush edges with a little cold water. Fold over to enclose filling, pressing edges together firmly to seal. Place, in a single layer, on a large baking tray. Cover with plastic wrap. Refrigerate until required.
3. Heat oil in a large frying pan over medium heat. Add mushroom. Cook, stirring, for 5 minutes or until softened. Add onion and cream. Bring to the boil. Remove from heat.
4. Bring a large saucepan of salted water to the boil over high heat. Drop ravioli into water. Stir. Cook for 4 minutes or until tender and cooked through. Drain. Add ravioli to mushroom mixture. Cook, stirring over medium heat, for 2 minutes or until heated through. Season with pepper. Serve sprinkled with chives.
