Skip to main content

East-West Ravioli

Image for East-West Ravioli


Yield: 24 servings

kikkoman products used:


Premiere Peanut Sauce:
4 1/2 ounces peanut butter, creamy
1/2 cup Kikkoman Soy Sauce
1/2 cup vinegar
1/2 cup Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil
2 tablespoons dry mustard
2 teaspoons white pepper
4 teaspoons cornstarch
1 1/2 pints water

2 pounds pork, ground
4 ounces scallions, minced
5 ounces roasted peanuts, unsalted, finely chopped
1 tablespoon ginger, minced
1/4 cup Kikkoman Soy Sauce
1/4 cup sherry
2 1/2 tablespoons sesame oil
1 tablespoon hot pepper, minced
1 tablespoon salt
4 ounces egg whites
72 wonton skins, 3 1/2 -inch squares
vegetable oil as needed


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.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

Click to scroll back to the top