Pork Ravioli With Lime and Malt Vinegar Dipping Sauce

Submitted by Karens Krazy Kitchen

"This was my favorite recipe for 2008. It is a delicious, different and very flavorful dish. Just the thought of making this sauce makes my mouth water, but keep in mind, a little of it goes a long way. The ravioli freeze beautifully so are great for a make ahead appetizer. If using frozen, do not defrost. Boil them frozen. Ground chicken or turkey can be substituted for the pork."

 

• Ready In: 1hr 6mins
• Ingredients: 17
• Yields: 16 ravioli

ingredients

• 1 lime, zest of
• 1 lime, juice of
• 2 tablespoons malt vinegar
• 2 tablespoons soy sauce
• 1 teaspoon honey
• 1 tablespoon canola oil
• 1 teaspoon dark sesame oil
• 1⁄4 teaspoon hot red pepper flakes
• 1⁄2 lb ground pork
• 1⁄2 cup parmesan cheese, grated
• 1 tablespoon fresh basil, finely chopped
• 2 teaspoons fresh ginger, peeled and grated
• 3 garlic cloves, minced
• 2 scallions, finely chopped
• 1⁄8 teaspoon fresh nutmeg, grated
• 1 egg
• 32 wonton wrappers

directions

1. Combine the lime zest, juice, malt vinegar, soy sauce, honey, canola oil, sesame oil and pepper flakes.
2. Whisk or shake well to combine and set aside (this is the dipping sauce).
3. In a large bowl, whisk together the Parmesan, basil, ginger, garlic, scallions, nutmeg and egg.
4. Add the pork and mix very gently with your finger tips until just blended.
5. Place the pork mixture in the fridge for 30 minutes to firm.
6. Lightly brush the four side of a wrapper with water (or you can use an egg wash if you like).
7. Place a heaping tbs of the pork mixture in the center of the won ton wrapper.
8. Place another wrapper on top.
9. Press the edges together to seal while working out any air bubbles.
10. If a wrapper tears, throw it away and start over.
11. If you want to be fancy, trim the edges with a zigzag pastry wheel.
12. Repeat with the remaining filling and wraps.
13. Bring a large pot of water to a boil, add some salt and cook the ravioli for 6 minutes.
14. Drain the ravioli.
15. Serve drizzled with the sauce.
16. Garnish with thin slices of lime and chopped fresh chives if you like.
17. To freeze - place the uncooked ravioli on a cookie sheet in a single layer and put them in the freezer for a couple hours. Once frozen, place in a freezer storage bag.
18. Enjoy!

Reviews

[clevergirl3]

These are "off the chain" delicious! Followed the recipe exactly. Wouldn't change a thing! The 5 stars are for the original recipe and method.<br/>As an alternate method, I folded them like won tons, then pan-fried/steamed them. (will post a picture.) Also very delicious.

 

[IngridH]

Yummy! These were very easy to make, cooked perfectly in 6 minutes, and were perfect with the dipping sauce. The only change I would make is to add a touch of salt to the pork mixture. I enjoyed 4 of these as a lunch main dish; with some stir fried vegetables or soup I'd serve 5 as a light dinner. They really remind me of won ton soup, which I'm sure they'd be wonderful in. The dipping sauce is outstanding, I wasn't sure about the malt vinegar at first, but the combination of all the ingredients really complement each other well. I froze 12 of these, and look forward to enjoying them again soon.

 

[FrenchBunny]

These little bundles of joy didn't take too long to make and they were absolutely delicious. Made the recipe as it is written. I did cook the raviolis in chicken broth for some extra flavor. The flavors of the sauce with the raviolis tasted excellent together..I had served them with my Lo Mein soup..went very well together. Made for a very nice light lunch and we both enjoyed it very much. I did freeze the others as you suggested on a tray then put them into bags. But let me say to anyone who does this to not freeze them in the Foodsaver bags....when it is sucking out the air it tends to break the raviolis...so either use a plain Ziplock freezer bag or what I am personally going to do the next time is actually cook them all then freeze in the Foodsaver bags...and when it is time to reheat them I am just going to steam them to warm back up. I do this with my won tons when I make them for my wonton soups and it is so much better. But thanks for sharing a delicious recipe Karen....was well enjoyed.