Tofu Ravioli with Glazed Baby Bok Choy Leaves

Tofu Ravioli

with Glazed Baby Bok Choy Leaves

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These little pockets of tofu and vegetables were inspired by a popular dish at Blue Ribbon Brasserie, an institution in the New York City restaurant scene. They’re made using fresh dumpling wrappers and are filled with Asian ingredients like tofu, lemongrass, and ginger. Then they’re boiled and coated in sauce just like Italian ravioli. We think they’re the most delicious marriage of technique and flavor.

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fresh
ingredients
Tofu Ravioli with Glazed Baby Bok Choy Leaves
Title
  • 8 to 9 oz Baby Bok Choy
  • 3½ oz Shiitake Mushrooms
  • 2 Scallions
  • 2 cloves Garlic
  • 1 Small Piece Ginger
  • 1 stalk Lemongrass
  • 1 Package Firm Silken Tofu
  • 8 oz Dumpling Wrappers
  • 2 Tbsps Soy Sauce
  • 1 Tbsp Cornstarch
  • 1 Tbsp Sesame Oil
tried-and-true
kitchen tools
step-by-step
instructions
Prepare your ingredients:
1 Prepare your ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Separate all the baby bok choy leaves. Remove the shiitake mushroom stems and very thinly slice the caps. Thinly slice the scallions. Trim off the top and bottom of the lemongrass stalk. With your fingers, remove the outer fibrous layers of the stalk until you reach the tender core. Peel and mince the garlic, ginger, and lemongrass all together.
Make the filling:
2 Make the filling:
In a large pan, heat some oil on medium-high until hot. Add the mushrooms, half the ginger, garlic, and lemon grass mixture, and the scallions. Cook 2 to 4 minutes, or until the mushrooms are completely softened. Season with salt and pepper. Transfer the mixture to a small bowl.
Finish the filling:
3 Finish the filling:
With your hands, squeeze the tofu to crumble it finely into the mushroom mixture. Stir to combine, mashing it with a fork until it resembles fine cheese curds.
Assemble the ravioli:
4 Assemble the ravioli:
Fill a small bowl with water. Spread the dumpling wrappers out on a clean, dry work surface. Dip your fingers in the water and use them to moisten the wrappers. Spoon a scant tablespoon of the filling on to the wrappers. Fold over the wrappers to make half-moon shapes, then use a fork to seal the ravioli, pressing down firmly to crimp the edges together. (We made 20 ravioli, but feel free to make as many as you like, until you run out of wrappers and filling.)
Cook the bok choy:
5 Cook the bok choy:
In a small bowl, make the sauce by combining the sesame oil, soy sauce, cornstarch, and ¼ cup of water. Whisk until smooth. Wipe out the pan used for the mushrooms. In the pan, heat some oil on high until hot. Add the remaining ginger, garlic, and lemongrass mixture. Cook for 10 seconds, stirring, then add the baby bok choy leaves. Cook for about 1 minute, then add the sauce. Stir to coat the bok choy in the sauce. Cook about 1 to 2 minutes longer, stirring until the bok choy is tender-crisp, then remove from the heat.
Cook the ravioli:
6 Cook the ravioli:
Add the ravioli to the pot of boiling water. Stir gently so they don’t stick together. Cook about 3 minutes, or until the wrappers are cooked through. With a slotted spoon, gently transfer the ravioli to the pan with the bok choy. Heat the pan on medium-high and gently stir to coat the ravioli in the sauce. Divide the ravioli and bok choy between 2 plates. Enjoy!

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Prepare your ingredients:
1 Prepare your ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Separate all the baby bok choy leaves. Remove the shiitake mushroom stems and very thinly slice the caps. Thinly slice the scallions. Trim off the top and bottom of the lemongrass stalk. With your fingers, remove the outer fibrous layers of the stalk until you reach the tender core. Peel and mince the garlic, ginger, and lemongrass all together.
2 Make the filling:
In a large pan, heat some oil on medium-high until hot. Add the mushrooms, half the ginger, garlic, and lemon grass mixture, and the scallions. Cook 2 to 4 minutes, or until the mushrooms are completely softened. Season with salt and pepper. Transfer the mixture to a small bowl.
Make the filling:
Finish the filling:
3 Finish the filling:
With your hands, squeeze the tofu to crumble it finely into the mushroom mixture. Stir to combine, mashing it with a fork until it resembles fine cheese curds.
4 Assemble the ravioli:
Fill a small bowl with water. Spread the dumpling wrappers out on a clean, dry work surface. Dip your fingers in the water and use them to moisten the wrappers. Spoon a scant tablespoon of the filling on to the wrappers. Fold over the wrappers to make half-moon shapes, then use a fork to seal the ravioli, pressing down firmly to crimp the edges together. (We made 20 ravioli, but feel free to make as many as you like, until you run out of wrappers and filling.)
Assemble the ravioli:
Cook the bok choy:
5 Cook the bok choy:
In a small bowl, make the sauce by combining the sesame oil, soy sauce, cornstarch, and ¼ cup of water. Whisk until smooth. Wipe out the pan used for the mushrooms. In the pan, heat some oil on high until hot. Add the remaining ginger, garlic, and lemongrass mixture. Cook for 10 seconds, stirring, then add the baby bok choy leaves. Cook for about 1 minute, then add the sauce. Stir to coat the bok choy in the sauce. Cook about 1 to 2 minutes longer, stirring until the bok choy is tender-crisp, then remove from the heat.
6 Cook the ravioli:
Add the ravioli to the pot of boiling water. Stir gently so they don’t stick together. Cook about 3 minutes, or until the wrappers are cooked through. With a slotted spoon, gently transfer the ravioli to the pan with the bok choy. Heat the pan on medium-high and gently stir to coat the ravioli in the sauce. Divide the ravioli and bok choy between 2 plates. Enjoy!
Cook the ravioli: