Pork Ravioli With Lime and Malt Vinegar Dipping Sauce

READY IN: 1hr 6mins
YIELD: 16 ravioli




  • 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!