Ming Tsai

Recipes

Directions

To make the ravioli filling: in a bowl, combine the sweet potato, five spice, chives and honey. Check for flavor and season with salt and pepper. When filling has cooled, form ravioli: place wonton skin down, lay one large Thai basil leaf in center, top with puree and another basil leaf. Brush egg wash around edges and top with second wonton skin.  Seal tight and repeat with remaining filling and wonton skins.  In a saute pan over high heat, melt 4 tablespoons of butter and add canola oil. Sear the ravioli until crisp, then turn and sear second side until crisp. Remove ravioli to a paper towel-lined plate. Position 3-5 ravioli per pasta plate on top of puree. Add remaining butter to pan and brown. When butter is browned, add basil, taking care to stand back because the natural moisture in the basil will cause the oil to pop. Add vinegars and stir to combine. Drizzle sauce over ravioli and serve.