Bulgogi Ravioli

Directions

1. For the emerald oil, place the basil, parsley, and oil in a blender. Blend on high for 1 to 2 minutes.
2. Strain it through a sieve lined with a coffee filter. Pour it into a squirt bottle. Reserve.
3. For the bulgogi, combine soy sauce, sugar, sesame oil, rice vinegar, garlic, red pepper flakes and ginger in a bowl. Reserve.
4. Heat the canola oil in a large rondeau and add the ground beef. Sauté the beef, breaking it apart well while it cooks, until crumbled, cooked through, and browned evenly.
5. Season with salt and pepper to taste. Drain in a colander set over a bowl to remove excess fat.
6. Place the meat back into the same pan and add the bulgogi sauce mixture. Cook over medium heat until thickened, about 10 minutes. Remove it from the pan, chill, and reserve.
7. For the egg wash, beat the eggs with the water.
8. To assemble the wonton ravioli, lay the gyoza wrappers out on a clean surface. Working in batches of 8 to 10, brush the perimeter of each gyoza skin with the egg wash. Place 1 tablespoon of bulgogi mixture in the middle, and top with a second gyoza wrapper. Press the second wrapper around the filling to remove the air and press the edges together tightly. Place on a lightly floured, parchment-lined sheet pan.
9. Cook the ravioli in salted, simmering water for 2 minutes. Drain and place on a lightly oiled hotel or sheet pan to prevent sticking.
10. Heat the dashi broth to a simmer.
11. Plate 3 ravioli in a bowl with 6 ounces of the warmed broth.
12. Lightly drizzle it with emerald oil to finish.