Whenever I come across a really, really good combination of flavors from another culture, I want to Italian-American-ize it. It’s like a compulsion. Can I turn this into a pizza, a pasta, a piadina? And so, we come to Lemongrass Sausage Ravioli.

Lemongrass Sausage Ravioli with Sriracha Mayo

There’s this recipe for Banh Mi Bowls over on the Pinch of Yum blog that I make every time one of my friends is moving. I make and wrap up all the different ingredients in separate storage containers and then drop them off to provide my exhausted friend(s) with a quick and delicious dinner. It’s a hit every time.

I have ambitions to try my hand at a Banh Mi Pizza someday, but my more urgent obsession proved to be re-conceptualizing the lemongrass meatballs in this bowl. There clearly needed to be a ravioli version. I could picture it. I could taste it. I HAD TO MAKE IT.

Lemongrass is an herb found in a variety of Asian cuisines. It’s lemony, but the flavor is deeper and more pungent than actual lemons. It pairs perfectly with meats.

I tried a couple of different versions until I found the right combination for the filling. Starting with a mild Italian pork sausage simplifies the seasonings. A couple of teaspoons of lemongrass paste and a bit of palm sugar capture the essence while keeping the texture manageable. Some panko bread crumbs and a beaten egg give the filling just enough body to hold everything together.

Starting with a mild Italian pork sausage simplifies the seasonings for Lemongrass Sausage Ravioli with Sriracha Mayo

Using gyoza wrappers for the pasta adds another bit of Asian-Italian fusion to the mix. While you certainly can boil the finished ravioli, the flavor intensifies if you brown them gently in toasted sesame oil before adding enough water to the skillet to simmer them to tenderness.

Using gyoza wrappers for the pasta adds another bit of Asian-Italian fusion to the Lemongrass Sausage Ravioli with Sriracha Mayo.

I tried pickled veggies as a topping, but found they overwhelmed the delicate flavors of the ravioli. Serving them over fresh greens with a light dressing of sriracha mayo proved the perfect balance.

I love ravioli over greens. Every bite has substance, flavor, textural variety. At the same time, you’re much less likely to overeat. It’s a win all around!

Give these a shot and let me know what you think. I’ll be making them for myself again SOON!

Lemongrass Sausage Ravioli with Sriracha Mayo


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Lemongrass Sausage Ravioli with Sriracha Mayo
Loosely inspired by the flavors in a classic Banh Mi, this Lemongrass Sausage Ravioli with Sriracha Mayo tastes like spring in your mouth.
Lemongrass Sausage Ravioli with Sriracha
Course Main Dish
Cuisine Asian, Italian
Prep Time 20 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Asian, Italian
Prep Time 20 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Lemongrass Sausage Ravioli with Sriracha
Instructions
  1. Mix together 1/4 lb. loose mild Italian pork sausage, 2 tsp. lemongrass paste, and 3/4 tsp. palm sugar.
  2. Heat 1 tsp. toasted sesame oil in a nonstick skillet over medium high heat and cook the seasoned sausage, stirring to crumble, until the meat is no longer pink.
  3. Remove sausage mixture from pan and drain any fat. Allow to cool thoroughly.
  4. Mix together cooled sausage, 1/4 cup panko, and 1 beaten egg.
  5. Lay out 12 gyoza wrappers on a clean work surface.
  6. Spoon a little less than 1 Tbsp. of sausage-panko mixture into the center of each wrapper.
  7. Brush the edges of each of wrapper with the second beaten egg. Lay another wrapper on top and gently press the edges together to seal, starting closest to the filling and then smoothing the edges out to prevent air pockets.
  8. Store ravioli in Ziploc bag in the fridge until ready to cook. You may also freeze them at this point.
  9. Heat 1 Tbsp. of toasted sesame oil in a large nonstick skillet. Lay ravioli out in pan and fry gently until browned, flipping until both sides are done.
  10. Add just enough water to the pan to cover the ravioli. Simmer 3-5 minutes until cooked through.
  11. Drain and plate on a bed of fresh greens.
  12. In a small bowl, mix together 2 Tbsp. mayonnaise and 1-2 Tbsp. sriracha. Drizzle over ravioli and greens.
  13. Serve immediately. Makes 12 ravioli.
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Lemongrass Sausage Ravioli with Sriracha Mayo
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