Pork And Veal Ravioli With Creamy Tomato Sauce - cooking recipe

Ingredients

1 lb ground pork and veal mix
1/2 cup finely chopped walnuts
4 None green onions, finely chopped
1 pkg (10 oz) wonton wrappers (30 wrappers)
None None Shaved Parmesan cheese, parsley leaves, to serve
None None FOR THE CREAMY TOMATO SAUCE
6 medium tomatoes, finely chopped
1 clove garlic, crushed
1 tsp chicken bouillon granules
1/3 cup light cream

Preparation

Combine ground pork and veal mix, walnuts and onion in a large bowl. Season to taste; mix well.
Place 4 wonton wrappers on a clean work surface. Spoon 1 tsp meat mixture in center of each wrapper. Brush edges with water. Top with a second wrapper and press edges together to seal (make sure there are no air bubbles). Repeat with remaining ingredients. Keep ravioli covered with damp cloth to prevent them from drying out.
For the tomato sauce, combine tomatoes, 1/4 cup water, garlic and chicken bouillon granules in a medium saucepan on medium heat. Cook 10-15 mins, stirring occasionally, until sauce thickens. Add cream and cook, stirring, 1-2 mins. Keep warm.
Meanwhile, cook ravioli, in batches, in a large saucepan of boiling salted water, 2-3 mins, until ravioli floats. Remove with a slotted spoon.
Serve ravioli topped with sauce, shaved Parmesan cheese and parsley leaves.