Ingredients

Ravioli

• 500g Thai style sausages (any spicy or East Asian flavoured will work)
• 48 wonton skins

Coconut Sauce

• 1 can coconut milk
• 1 garlic clove crushed
• 1 tsp ginger, grated or finely chopped
• 1 lemon grass stalk, finely chopped
• 4 tbsp finely chopped coriander
• 2 tbsp holy basil, shredded (ordinary basil will do)
• 2 tsp Thai fish sauce

To Serve

• 1/3 leek, white only, shredded length-wise and deep fried
• 4 tbsp coriander leaves, deep fried (be careful as the hot oil will spit)
• 4 tbsp basil leaves, deep fried ( the hot oil will spit)
• 2 tomatoes, finely diced
• 2 tbsp cashews, lightly toasted

Method

1. Ravioli: Remove the sausage meat from the skins.
2. Lay half of the wontons out on a work surface. Place a generous teaspoon of the sausage meat in the centre of each wonton. Dampen around the edges of the wontons with a little water and place the other wonton skins over them, sealing around the edges. Cut the wontons into rounds with a biscuit cutter (optional, you may use them in squares). Place them on a floured or a non stick tray and set aside until ready to cook.
3. To Cook:Bring a large saucepan of boiling water with a little olive oil to the boil. Place a few wontons in the water and cook them until they float to the top (do not overfill the saucepan as the ravioli will break). Remove the ravioli from the saucepan with a slotted spoon and drain well. Place it in hot serving bowls and keep warm. Repeat this until you have cooked all the ravioli.
4. Coconut Sauce: Place the coconut milk, garlic, ginger, lemon grass and chilli in a saucepan bring to the boil and reduce to a simmer for a couple of minutes. Stir in the remaining ingredients and pour over the ravioli.
5. To Serve: Scatter the tomato and cashews over the ravioli and and place a generous amount of deep fried herbs and leek on each serving. Serve at once.

* If you prefer you can always prepare this dish with fresh pasta (see recipe index).