Having the fortune of cooking in a larger kitchen than I’ve been blessed with in my own house, I decided to go on a variation of the Ravioli recipe for something with a Far East flair. These are delightful morsels that are akin to potstickers

For Pasta Dough:
2 cups all-purpose flour
Pinch salt
1 tbsp olive oil
2 eggs, plus 1 yolk, lightly beaten
For Filling:
1 lb fresh ground lean pork
2 tbsp minced ginger
3 cloves minced garlic
1/2 medium onion, finely minced
1 tsp Wasabi powder
dash cayenne pepper
1/2 tsp finely ground black pepper
3 tbsp reduced sodium soy sauce
2 tbsp olive oil (divided)
2 tbsp sesame oil (divided)

To make the dough, place the flour, salt, and olive oil in a food processor and pulse four times to combine. Add the beaten eggs and process until the mixture holds together, forming a mass. Be sure not to over process the dough, or you will activate the gluten in the flour and your pasta will be tough and chewy. Remove the dough to a bowl, cover with plastic wrap and allow to rest at room temperature for 30 minutes.

Meanwhile, in a larger fry pan, brown the ground pork, onion, garlic, ginger, wasabi, cayenne and black pepper in 1 tbsp of sesame oil and 1 tbsp olive oil. Drain off excess fat and add soy sauce. Reduce heat to lowest setting, cover, and allow to cook for 2 minutes to infuse flavours. Remove from heat and allow to cool slightly.

Divide dough into two pieces of equal size. If you have a pasta roller, process until the dough is very thin; otherwise, roll it by hand until the dough is about 1/8″ thick. (On a pasta roller, this equates to about setting “5″). Brush 1 sheet of dough lightly with water, then place the filling, by teaspoonfuls about 2 inches apart, in rows. Cover with a second sheet of pasta, and press down gently, so that you can easily discern where the filling is located. Cut around the mounds of filling with a fluted round pastry cutter (or biscuit cutter). Ensure all the edges are well sealed to secure the filling.

Take a large skillet and heat remaining tbsps of Sesame and Olive oil. Sauté ‘pillow’ until lightly browned on each side. Serve with a green salad.

N.B. – If you don’t want to go through the effort of making your own dough, store bought egg roll wrappers make an excellent substitute.

Serves: 4.