Pork and Ginger Ravioli

A Recipe For The Home Cook

Here is the list of goodies you are going to need in creating this wonderfully simple and Asian inspired ravioli recipe.

* 2 tblspns. of sesame oil

* 4 medium pork chops, trimmed well and chopped fine

* 1 tspn. of minced garlic

* 3 tblspns. of fresh minced ginger

* 1/2 cup of fresh or canned water chestnuts

* 1/8 tspn. of red pepper flakes

* 2 tblspns. of soy sauce

* 1 tblspn. of dry sherry

* 6 tblspns. of minced scallions

* 1 tblspn. of cornstarch mixed with 2 tblspns. of dry sherry

* 72 wonton skins

* 1 qt. of fresh or canned chicken broth ( or lightly salted water ) for poaching

* Hoisin-Ginger sauce ( the recipe for this is below )

Heat the sesame oil in a saucepan over medium heat. Add the pork and stir constantly until it turns white.

Add the garlic, ginger, and water chestnuts and stir for 2 minutes. Add the pepper flakes, soy sauce, sherry, and scallions. Stir for 1 minute and add the cornstarch-sherry mixture. Stir well for 30 seconds and remove from the heat. Cool to room temperature before you even think about using it with the wonton skins to make the ravioli.

What I do is simply lay out 1 skin, put a little of the filling right in the middle and seal another skin on top with a little bit of egg wash around the edges of the bottom skin.

Easy, huh?

Poach the ravioli in the simmering chicken broth, 5 or 6 at a time, for about 1 minute, or until they rise to the surface. Drain well and keep them warm. Serve them with the sauce.

One thing though. If you are short on time or are simply too lazy...like me, Go ahead and use the good ole food processor to chop up the pork. Just be sure not to puree the meat. You want to keep it a little chunky.

Ingredients:

* 1/2 cup of dry white wine

* 1 cup of fresh or canned chicken broth

* 1 tblspn. of fresh minced ginger

* 2 tblspns. of store bought Hoisin sauce

* 1 tblspn. of cornstarch mixed with 3 tblspns. of chicken broth

* 1 tblspn. of fresh chopped coriander

* 8 tblspns. of chopped scallions

Heat the wine, broth, ginger, and hoisin sauce in a saucepan over medium heat and mix well. Reduce the heat once you've brought it to a boil and allow it to simmer about 5 minutes.

Add the cornstarch and broth mixture and stir well. Strain the sauce through a fine sieve, or barring that you can be resourceful and use a clean thin cloth. Return the sauce to the pot and add the coriander and scallions. Go ahead and just keep it warm until you're ready to eat.