Step 1Heat sesame oil in a large non-stick frying pan over medium heat. Add the mixed mushrooms, chopped lemongrass, shallots, water chestnuts and the grated ginger to the pan. Cook, stirring, for 5–10 minutes, or until the mushrooms are soft. Season with cracked black pepper. Remove the mixture from the heat; set aside to cool completely.
Step 2Make the chilli and lime sauce: Whisk lime zest and 1/4 cup of lime juice with the sugar, kecap manis, chilli and cream in a small jug. Cover and set aside until needed.
Step 3Working with a couple of the wrappers at a time, next place heaped teaspoonfuls of the cooled mushroom mixture into the centre of the wrapper. Using your finger, lightly wet the edge of the wrapper with water. Gently place another wrapper on top and press edges to seal. Continue process with remaining wrappers and mixture to make 36 ravioli.
Step 4Cook the ravioli in batches in a large pan of boiling water for 2–3 minutes. Overcooking may cause them to split.
Step 5Lightly stir-fry or steam the broccolini and Asian greens until just tender. Divide ravioli and vegetables between serving plates. Drizzle sauce over ravioli. Season with black pepper and serve.