Pork & shrimp ravioli from Stefano Faita
Pork

Preparation time 40 minutes

Total time: 50 minutes

Ingredients

STUFFING

  1. 225 g (1/2 lb.) ground pork
  2. 225 g (1/2 lb.) raw shrimp, shelled and deveined (about 250 mL or 1 cup)
  3. 2 cloves of garlic, peeled
  4. 15 mL (1 tbsp.) peeled and finely chopped fresh ginger
  5. 4 green onions
  6. 30 mL (2 tbsp.) soy sauce
  7. 15 mL (1 tbsp.) sesame oil
  8. 30–45 wonton wrappers, thawed according to package directions
  9. Enough vegetable oil for frying

SAUCE

  1. 45 mL (3 tbsp.) soy sauce
  2. 15 mL (1 tbsp.) rice vinegar
  3. 7 mL (1/2 tbsp.) hot pepper olive oil (optional)

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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