Chinese ravioli and peanuts sauce

Author: Les Cultures de chez nous
Ravioli chinois, sauce aux arachides
Preparation 30
Baking 50
Portions 40 raviolis
Freezing No


  • 1 package of chinese ravioli pastas or commercial won-ton pastas
  • Lots of water
  • Stuffing
  • 15 ml (1 tablespoon) of water
  • 15 ml (1 tablespoon) of soy sauce
  • 15 ml (1 tablespoon) of honey
  • 350 gr (3/4 pound) of chopped pork
  • 375 ml (1 1/2 cup) of chopped nappa cabbage
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 10 ml (2 teaspoons) of grated fresh ginger
  • 10 ml (2 teaspoons) of cornstarch
  • 2 ml (1/2 teaspoon) of roasted sesame oil
  • Salt up to taste
  • Peanut sauce
  • 1 finely chopped garlic clove
  • 60 ml (4 tablespoons) of honey
  • 60 to 125 ml (1/4 cup to 1/2 cup) of water
  • 30 ml (2 tablespoons) of soy sauce or tamari
  • 30 ml (2 tablespoons) of rice vinegar
  • 45 ml (3 tablespoons) of nature peanut butter
  • 5 ml (1 teaspoon) of roasted sesame oil
  • 2 ml (1/2 teaspoon) of hot pepper paste or other type of spicy sauce
  • Garnishing
  • 30 ml (2 tablespoons) of roasted sesame seeds
  • 30 ml (2 tablespoons) of finely chopped fresh chive or finely beveled green onion
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  • Prepare stuffing. In a small bowl, mix water, soy sauce and honey. In a large bowl, mix remaining ingredients for stuffings, except salt, then add to mixture of water, soy sauce and honey. Salt.
  • Test seasoning by cooking a bit of stuffing in a pan, and rectify if needed.
  • On a work surface, spread ravioli pastas and over each one, set 15 ml (1 tablespoon) of stuffings. Moist border of a ravioli and fold it into an half-moon by pressuring well to seal. Repeat this action with remaining raviolis.
  • Prepare peanut sauce. Combine all ingredients in a cylindrical container, then mix with a hand mixer until obtaining a creamy consistency. Add a bit of water for the texture if desired.
  • Set few raviolis at a time into salted boiling water and cook it for about 5 to 7 minutes. Pour sauce over raviolis, then spread with sesame seeds, finely chopped chive or green onion.

Chef's notes