Ann Richards’s Wonton Ravioli With Lemon Cream Sauce

1/2 pound ground chicken (turkey)

2 green onions, minced
1/2 teaspoon minced ginger root
1 teaspoon minced garlic
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon cornstarch
40 wonton wrappers
1 tablespoon minced shallot
2 tablespoons clarified butter (Smart Balance)
3 tablespoons flour
1 1/2 cups chicken stock
1/2 cup heavy cream (evaporated nonfat milk)
1 tablespoon lemon juice
salt and pepper to taste
2 tablespoons cooking oil
3 carrots, cut in matchsticks
3 stalks of celery, cut in matchsticks
3 zucchini, cut in matchsticks
2 cups green peas

To make ravioli, combine first 7 ingredients. Place 1 1/2 teaspoons of mixture in center of each wonton wrapper. Dip a finger in water and moisten sides of wonton. Fold into a triangle and seal outer edges. Moisten the two opposite corners and twist to seal. Allow wontons to dry for a few minutes on a sheet pan dusted with cornstarch. Cover with a slightly damp cloth.

To make sauce, sauté shallot in clarified butter over low heat for 1 minute. Blend in flour and cook slowly for about 2 minutes. Remove from heat and whisk in chicken stock. Return to heat and bring to a boil, whisking constantly (about 1 minute). Remove from heat. Add heavy cream, lemon juice, salt, and pepper. Keep warm until ready to serve.
To cook ravioli, bring a pot of water to a simmer. Drop ravioli gently into water, adding no more than 12 or so at a time. Cook about 6 minutes. Remove gently with a slotted spoon. Keep warm. While ravioli are cooking, sauté vegetables in oil until crisp-tender, adding peas last.
To serve, place sautéed vegetables on each plate and arrange 5 or 6 ravioli on top. Ladle cream sauce over both. Serves 6.