To make Premiere Peanut Sauce: Blend peanut butter, soy sauce, vinegar, oil, mustard, pepper and cornstarch together. Stir in water. Heat to boiling. Cook for 1 minute to thicken; reserve.
To make Ravioli: Combine pork, scallions, peanuts, ginger, soy sauce, sherry, sesame oil, hot pepper, salt and egg whites. Center 1 teaspoon filling onto each wonton. Dampen edges with water. Fold in half to form triangle; seal edges. Place wide frying pan or wok over medium-high heat until hot. Add oil to coat sides. Put half of ravioli, without crowding, in pan. Cook for 2–2 1/2 minutes or until bottoms are golden, swirling pan occasionally to ensure even browning. Fry remainder of ravioli. Drop ravioli into simmering water; cover and cook for 3 minutes; drain. Spread 1 tablespoon of Peanut Sauce on small heated serving plate. Arrange 3 ravioli on top of sauce. Garnish and serve immediately.
