Asian Chicken Ravioli With V8 Creamy Tomato Sauce - cooking 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 cornflour
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

Preparation

Mix first 10 ingredients in a bowl and marinate 6 - 8 hours or overnight.
Thinly slice red onion; heat pan then add oil; saute red onion until soft; set to low adding V8 and cream until boil; simmer up to 5 minutes.
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.
Cook ravioli in saucepan of boiled water for about 2 -3 minutes; drain on paper towel on flat plate until all are done.
Place cooked ravioli in serving bowls, topped with sauce, pine nuts, basil and black pepper.
ENJOY!
NOTE:
Chicken in UNCOOKED.
Used V8 Hot and spicy.
Finely dice spring onion, garlic, ginger and finely slice red onion.
Can use pork mince or pork/veal combination, TRUE!
Regular variety V8 or passata (cooked tomato concentrate) as a substitute too!
Tamari (a soy sauce made without wheat), has rich texture and intense flavour,.
Easily found at local supermarkets, I think this recipe is one to savour.
HELPFUL HINTS: When ravioli floats to the top, they are done.
Can rip fresh basil into the sauce --- provides more flavour; do not dice or chop.