Pork Ravioli With Lime and Malt Vinegar Dipping Sauce
- Reviews 3
Ready In: 1 hr 6 mins
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
- Combine the lime zest, juice, malt vinegar, soy sauce, honey, canola oil, sesame oil and pepper flakes.
- Whisk or shake well to combine and set aside (this is the dipping sauce).
- In a large bowl, whisk together the Parmesan, basil, ginger, garlic, scallions, nutmeg and egg.
- Add the pork and mix very gently with your finger tips until just blended.
- Place the pork mixture in the fridge for 30 minutes to firm.
- Lightly brush the four side of a wrapper with water (or you can use an egg wash if you like).
- Place a heaping tbs of the pork mixture in the center of the won ton wrapper.
- Place another wrapper on top.
- Press the edges together to seal while working out any air bubbles.
- If a wrapper tears, throw it away and start over.
- If you want to be fancy, trim the edges with a zigzag pastry wheel.
- Repeat with the remaining filling and wraps.
- Bring a large pot of water to a boil, add some salt and cook the ravioli for 6 minutes.
- Drain the ravioli.
- Serve drizzled with the sauce.
- Garnish with thin slices of lime and chopped fresh chives if you like.
- 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.
- Enjoy!
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