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