INGREDIENTS

• 125g minced beef
• 1 small onion, chopped
• 1 bacon rasher, chopped
• 1 clove garlic, crushed
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon ground nutmeg
• 250g packet wonton wrappers egg white, lightly beaten

 TERIYAKI SAUCE

• 100g unsalted butter
• 2 tablespoons plain flour cup of water
• 1/4 cup teriyaki marinade
• 1/3 cup green ginger wine
• 1/2 red pepper, thinly sliced
• 2 green shallots, sliced

BEEF AND BACON RAVIOLI WITH TERIYAKI SAUCE METHOD:

Blend or process mince, onion, bacon garlic, parsley, and nutmeg until smooth. Brush a wonton wrapper lightly with egg white, and place 1/2 level teaspoon of filling in each quarter of the wrapper.

 Top with a second wrapper, press between filling and on the edges of wrappers to seal. Cut into quarters between the filling and trim edges using a pastry cutter.

Repeat with remaining ng wrappers, egg white, and filling. 

just before serving, add ravioli to large an of boiling water, boil, uncovered, for about 4 minutes or until just tender; drain. Serve ravioli with teriyaki sauce. 

Teriyaki Sauce: Melt 40g of the butter in a pan, stir in flour, and stir over heat until bubbling. Remove from heat, and gradually stir in combined water, marinade, wine, and remaining butter. 

Stir over high heat until sauce boils and thickens, stir in pepper and shallots, and simmer for 1 minute.

Serves 4.

Note: Ravioli and sauce can be prepared 3 hours ahead.

Storage: Covered, in refrigerator.

Freeze: Uncooked ravioli suitable.

Microwave: Sauce suitable

Also Read:. SPICY BEEF AND PASTA CASSEROLE