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Pork

Pork & shrimp ravioli from Stefano Faita

Appetizers | Easy | 50 minutes
Appetizers
Easy
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Recipe details

Ingredients

STUFFING

SAUCE

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REVOLUTION WHITE

Fruity and vibrant A Chilean sauvignon blanc offering ripe peach and tropical fruit aromas, a pleasing crispness, and a round palate

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Directions

  1. Combine first seven ingredients in a food processor, then transfer to a bowl.
  2. Place a small quantity (about 5 mL or 1 tsp.) of pork and shrimp mixture in the centre of each wonton wrapper.
  3. Don’t overfill or stuffing will leak out. Soak fingers in water to moisten wrapper edges; then fold over into triangles and seal. Set aside.
  4. Bring a large pot of water to a boil and cook ravioli for 5 minutes over medium-high heat.
  5. Take care not to overfill pot; cook only a few ravioli at a time or they will stick together.
  6. Drain and place on a paper towel.
  7. Heat 15 mL (1 tbsp.) of oil in a skillet and brown a few ravioli at a time until lightly golden, 3 to 5 minutes.
  8. Turn gently half-way through cooking.
  9. Repeat with remaining ravioli.
  10. In a bowl, combine all sauce ingredients.
  11. Transfer ravioli to a dish and serve with sauce.

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