Asian chicken ravioli with v8 creamy tomato sauce recipe

Ingredients

• 250 g ground chicken
• 2 minced garlic cloves
• 1⁄4 teaspoon salt
• 2 spring onions
• 1 tablespoon tamari
• 1 teaspoon ginger
• 1 teaspoon rice wine vinegar
• 1 teaspoon corn flour
• 1⁄4 teaspoon white pepper
• 1⁄4 teaspoon sesame oil
• 2 tablespoons basil
• 1 teaspoon oil
• 1 teaspoon pine nuts
• 1⁄4 cup tomato juice
• 1⁄4 red onion
• 4 tablespoons thickened cream
• 8 ounces wonton wrappers
• water
• black pepper

1. Mix first 10 ingredients in a bowl and marinate 6 – 8 hours or overnight.
2. Thinly slice red onion; heat pan then add oil; sauté red onion until soft; set to low adding V8 and cream until boil; simmer up to 5 minutes.
3. Place one wrapper on surface, fill middle with chicken mince mixture; brush edges with water; place second wrapper on top and seal; continue with wrappers and chicken mixture; set aside.
4. Cook ravioli in saucepan of boiled water for about 2 -3 minutes; drain on paper towel on flat plate until all are done.
5. Place cooked ravioli in serving bowls, topped with sauce, pine nuts, basil and black pepper. enjoy!