6 medium egg tomatoes, finely chopped 1 tsp Massel chicken-style stock powder 1 garlic clove, crushed 60ml (1/4 cup) water 80ml (1/3 cup) light cream 1 tbs chopped fresh rosemary 300g chicken mince 2 green shallots, ends trimmed, finely chopped 45g (1/4 cup) walnuts, finely chopped 1 x 290g pkt wonton wrappers

Preparation

1. Combine the tomato, stock powder, garlic and water in a small saucepan over medium heat. Cook, stirring occasionally, for 10-15 minutes or until the sauce thickens. Add the cream and rosemary and cook for 3 minutes or until heated through.
2. Meanwhile, combine the chicken, shallot and walnut in a medium bowl. Season with salt and pepper. Place 1 wonton wrapper on a clean work surface. Place 1 teaspoonful of the chicken mixture in the centre of the wrapper. Brush the edges with a little water. Top with another wonton wrapper. Press the edges together to seal. Repeat with the remaining wonton wrappers and chicken mixture.
3. Cook half the ravioli in a large saucepan of boiling water for 2-3 minutes or until tender. Use a slotted spoon to transfer the ravioli to a plate lined with paper towel to drain. Repeat with the remaining ravioli.
4. Divide the ravioli among serving bowls. Spoon the sauce over the ravioli and season with pepper. Serve immediately.