To prepare the ravioli filling, place the ginger, garlic, and all of the vegetables in the bowl of a food processor fitted with the metal blade and pulse to coarsely chop. Heat the vegetable oil in a medium saute pan until very hot. Add the vegetables and saute for 3 to 4 minutes. Add the remaining filling ingredients and stir well. Remove from the heat and set aside to cool completely.

To prepare the ravioli, place 1 of the wonton wrappers on a work surface. Place a heaping teaspoon of filling in the center of the wrapper and brush the edges of the wrapper with water. Place a second wrapper on top of the mixture and press the edges together to seal. Repeat with the remaining filling and wrappers. Set aside.

To prepare the broth, heat the oil in a large saute pan over high heat until very hot. Add the garlic and ginger and quickly saute, about 1 minute. Add the stock, coconut milk, and honey and bring to a boil. Add the curry powder, chile paste, and cilantro. Decrease the heat to medium and simmer for about 10 minutes.

Bring 8 cups of salted water to a boil in a large saucepan. Add the ravioli and let the water return to a boil. Drain the ravioli in a colander and add to the broth. Season the broth to taste with soy sauce.

Distribute the ravioli among 4 large, shallow bowls. Ladle some of the broth over the top, garnish with parsley, and serve hot.

Per serving: 442 Calories (kcal); 25g Total Fat; (47% calories from fat); 11g Protein; 52g Carbohydrate; trace Cholesterol; 368mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates