Paper Chef #23 Hangover Pickled Pork Ravioli

Hangover pickled pork ravioli with apple and chives balsamic dressing

1 cup drunken pickled pork, diced
1 cup jellied cranberry stock (from Drunken Pickled Pork)
24 Gow Gee wrappers (from oriental stores)
2 tablespoons chives, finely chopped
4 tablespoons sparkling apple juice
1 tablespoons walnut oil
1 tablespoon balsamic vinegar
flowering onion stalk for garnish
pork rind (from Drunken Pickled Pork)

Lay 12 gow gee wrappers on a flat surface. Place pork and jellied stock in the centre of each wrapper. Wet the edge of the each wrapper, cover with remaining wrappers and press to seal. Refrigerate until ready to use.

To make the dressing, pulverize the chives, apple juice, walnut oil and balsamic vinegar in a blender. Chill.

Carefully cook the ravioli for 3-4 minutes in boiling water. Drain and place in serving dishes. Drizzle dressing over. Garnish with flowering onion stalk and strips of pork rind (from Drunken Pickled Pork). If all goes well, the ravioli yields a lovely sauce.



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