Lamb Ravioli With Lime And Malt Vinegar Dipping Sauce

Total Time: 1 hr 6 mins Preparation Time: 1 hr Cook Time: 6 mins

Ingredients

• 1 lime, zest of
• 1 lime, juice of
• 2 tablespoons malt vinegar
• 2 tablespoons soy sauce
• 1 teaspoon honey
• 1 tablespoon canola oil
• 1 teaspoon dark sesame oil
• 1/4 teaspoon hot red pepper flakes
• 1/2 lb ground lamb
• 1/2 cup parmesan cheese, grated
• 1 tablespoon fresh basil, finely chopped
• 2 teaspoons fresh ginger, peeled and grated
• 3 garlic cloves, minced
• 2 scallions, finely chopped
• 1/8 teaspoon fresh nutmeg, grated
• 1 egg
• 32 wonton wrappers

Recipe

• 1 combine the lime zest, juice, malt vinegar, soy sauce, honey, canola oil, sesame oil and pepper flakes.
• 2 whisk or shake well to combine and set aside (this is the dipping sauce).
• 3 in a large bowl, whisk together the parmesan, basil, ginger, garlic, scallions, nutmeg and egg.
• 4 add the lamb and mix very gently with your finger tips until just blended.
• 5 place the lamb mixture in the fridge for 30 minutes to firm.
• 6 lightly brush the four side of a wrapper with water (or you can use an egg wash if you like).
• 7 place a heaping tbs of the lamb mixture in the center of the won ton wrapper.
• 8 place another wrapper on top.
• 9 press the edges together to seal while working out any air bubbles.
• 10 if a wrapper tears, throw it away and start over.
• 11 if you want to be fancy, trim the edges with a zigzag pastry wheel.
• 12 repeat with the remaining filling and wraps.
• 13 bring a large pot of water to a boil, add some salt and cook the ravioli for 6 minutes.
• 14 drain the ravioli.
• 15 serve drizzled with the sauce.
• 16 garnish with thin slices of lime and chopped fresh chives if you like.
• 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 enjoy!