Pork Ravioli With Lime and Malt Vinegar Dipping Sauce

• lime, zest of↗1
• lime, juice of↗1
• malt vinegar2 tablespoons
• soy sauce↗2 tablespoons
• honey↗1 teaspoon
• canola oil↗1 tablespoon
• dark sesame oil↗1 teaspoon
• hot red pepper flakes↗1⁄4 teaspoon
• ground pork↗1⁄2 lb
• parmesan cheese↗1⁄2 cup

  grated

• fresh basil↗1 tablespoon

  finely chopped

• fresh ginger↗2 teaspoons

  peeled and grated

• garlic cloves↗3

  minced

• scallions↗2

  finely chopped

• fresh nutmeg↗1⁄8 teaspoon

  grated

• egg↗1
• wonton wrappers↗32

Step-by-step instructions

1. 1

   Combine the lime zest, juice, malt vinegar, soy sauce, honey, canola oil, sesame oil and pepper flakes.

2. 2

   Whisk or shake well to combine and set aside (this is the dipping sauce).

3. 3

   In a large bowl, whisk together the Parmesan, basil, ginger, garlic, scallions, nutmeg and egg.

4. 4

   Add the pork and mix very gently with your finger tips until just blended.

5. 5

   Place the pork mixture in the fridge for 30 minutes to firm.

6. 6

   Lightly brush the four side of a wrapper with water (or you can use an egg wash if you like).

7. 7

   Place a heaping tbs of the pork mixture in the center of the won ton wrapper.

8. 8

   Place another wrapper on top.

9. 9

   Press the edges together to seal while working out any air bubbles.

10. 10

    If a wrapper tears, throw it away and start over.

11. 11

    If you want to be fancy, trim the edges with a zigzag pastry wheel.

12. 12

    Repeat with the remaining filling and wraps.

13. 13

    Bring a large pot of water to a boil, add some salt and cook the ravioli for 6 minutes.

14. 14

    Drain the ravioli.

15. 15

    Serve drizzled with the sauce.

16. 16

    Garnish with thin slices of lime and chopped fresh chives if you like.

17. 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. 18

    Enjoy!