Serves 4
Preparation time: 20 minutes
Cooking time: 5 minutes
Ingredients
- 420 g pork ginger and soy stew (vacuum-packed), cold
- 250 ml (1 cup) ricotta cheese
- 24 sheets wonton pastry
- 1 egg, beaten (to seal ravioli)
- Soy sauce or dumpling sauce, to serve
- Water for cooking
Preparation
- In a bowl, mix the cold pork stew with the ricotta to obtain a homogeneous filling.
- Place a small spoonful of the filling in the center of each sheet of wonton pastry. Brush the edges of the dough with a little beaten egg, then fold the dough in half to form a semicircle or square. Gently press the edges to seal the ravioli.
- Bring a large pot of water to the boil. Add ravioli (dumplings) in small batches to prevent sticking together. Cook for 3-5 minutes, until they rise to the surface.
- Remove dumplings with a skimmer and drain.
- Serve ravioli with soy sauce or dumpling sauce.
