Instructions: A fusion dish of Asian flavors that got a good review. "This is a jump up and kiss the cook spicy recipe. Do it again!" 415 cals; 13% CFF (MC estimate). Dairy is not essential to the taste of this dish.

Measure the milk. Put chicken, teriyaki, and potato pulp in processor fitted with metal blade. Add garlic, ginger, bouillon and pepper. Pulse to finely chop; add milk through the chute to quickly form a
paste.

Spoon about 1-1/2 teaspoons of the mixture onto won-ton wrapper

(see tip); brush edges with water. Fold diagonally to make a triangle, rolling, to remove unwanted air pockets. Repeat for total of 16 ravioli (8 Heat 2-3 quarts water to boiling in large stock pan; add 8 ravioli. Make sure that dropped ravioli do not get stuck to the pan bottom. Boil for about 4 to 5 minutes. Remove to a serving dish. Keep warm in a 350F/180C oven while you make the next batch.

Presentation: serve each diner 8 ravioli, 1/2 cup Curry Sauce and 3/4 cup sugar snap peas.

TIPS: While the water is coming to a boil, prepare the sauce

(see recipe). Transfer paste to a cutting board and shape it into a rectangle then cut the rectangle into 16 pieces.

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