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Pork Ravioli With Lime and Malt Vinegar Dipping Sauce

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“This was my favorite recipe for 2008. It is a delicious, different and very flavorful dish. Just the thought of making this sauce makes my mouth water, but keep in mind, a little of it goes a long way. The ravioli freeze beautifully so are great for a make ahead appetizer. If using frozen, do not defrost. Boil them frozen. Ground chicken or turkey can be substituted for the pork.”
1hr 6mins
16 ravioli

Ingredients Nutrition


  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 pork and mix very gently with your finger tips until just blended.
  5. Place the pork 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 pork 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!

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