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1
Combine the lime zest, juice, malt vinegar, soy sauce, honey, canola oil, sesame oil and pepper flakes.
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2
Whisk or shake well to combine and set aside (this is the dipping sauce).
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3
In a large bowl, whisk together the Parmesan, basil, ginger, garlic, scallions, nutmeg and egg.
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4
Add the pork and mix very gently with your finger tips until just blended.
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5
Place the pork mixture in the fridge for 30 minutes to firm.
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6
Lightly brush the four side of a wrapper with water (or you can use an egg wash if you like).
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7
Place a heaping tbs of the pork mixture in the center of the won ton wrapper.
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8
Place another wrapper on top.
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9
Press the edges together to seal while working out any air bubbles.
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10
If a wrapper tears, throw it away and start over.
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11
If you want to be fancy, trim the edges with a zigzag pastry wheel.
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12
Repeat with the remaining filling and wraps.
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13
Bring a large pot of water to a boil, add some salt and cook the ravioli for 6 minutes.
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14
Drain the ravioli.
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15
Serve drizzled with the sauce.
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16
Garnish with thin slices of lime and chopped fresh chives if you like.
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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.
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18
Enjoy!
