dim sim skin ravioli with creamy herb sauce

My mother used to make ravioli by filling wonton skins... you could boil them straight up to eat, or bake them slightly and freeze them.
You could also freeze and then deep fry them (YUMMMMMY but very unhealthy!)
I promise you, this recipe is super healthy though it certainly doesn't look it.

Im using the killah evaporated milk sauce from this weeks vege fry pan thing with some sage and rosemary as the sauce for these. The actual ravioli is stuffed with freshly made babaghanoush and roasted pumpkin, Should be a good mix!!

Dim sim skin Ravioli with herbed killah! sauce

1 eggplant, sliced, salted, baked.
about 1/4 jap pumpkin... around 400gms? chopped roughly and baked
2 tbs organic tahini
about 4 cloves fresh garlic, finely chopped.
about 1/2 cup breadcrumbs
1 head of organic garlic, baked
2 tins light evaporated milk
2 sprigs rosemary, roughly chopped
about 2gms fresh sage, roughly chopped
salt and cracked pepper - to taste
1/2 tsp chinese 5 spice
1 tsp nutmeg
2 packets of dim sim (or wonton) skins.


Bake your separated head of garlic till they start caramelising, scrape out into a saucepan and add 1 tin of evaporated milk. Bring to boil then let simmer over a low heat stirring occasionally. When it starts to thicken, add the other tin of evaporated milk, and your chopped herbs and spices. Stir occasionally over a low simmer until nice and saucy.

Bake the Eggplant and Pumpkin in seperate dishes. You want the eggplant cooked and the pumpkin just cooked. A little oil in the pan and a light spray on top is good. Cover with foil for about 20 minutes and then take off the foil for the next 15. When done, set aside to cool for about 10 minutes, then stir in Tahini, breadcrumbs and chopped garlic. Set aside to cool a little longer. Open one pack of Dim sim skins, have a small bowl of water handy for your fingers.
Take 2 skins, place one on plate and spoon in about 3/4 tablespoon of filling. wet the edges of the skin with water and then place the other skin on top of the first and press down to seal. Fold the corners up into a little parcel and place on a lightly oiled or floured plate.
Try to work quickly as they dry out. You can put a damp towel on top if you want.

Drop the ravioli into boiling water, about 5 at a time. boil until they float and then for a further 2 minutes. Lift out with a slotted spoon, drain. Arrange on plate with the sauce poured on top.

Serve with salad and garlic bread.

You should get through almost all the skins in both packs - probably around 35 parcels in all.
16-20 of these will be a VERY hearty meal for 4 people. You can bake the rest in a moderate oven for 10 minutes and then freeze for later use.