Chinese Ravioli:

1 lb. Italian sausage (sweet and unskinned)
1 c. Italian dressing
3 tbsp. A1 steak sauce
1 bag or 1 can (drained) peas (frozen or canned)
3 carrots (fresh)
1 onions
2 c. semolina flour
1 c. water
4 tbsp. butter
2 tbsp. olive oil

Sweet and Spicy Dipping Sauce:

1/2 c. ketchup
1/2 c. maple syrup
2 tsp. garlic powder
3 tbsp. soy sauce

First, roughly chop the carrots and the onions. Then mix the A1 Steak Sauce, Italian dressing, peas, carrots, and onions in the food processor to a paste. Next, cook the paste in a little olive oil.

Meanwhile, begin making the dough for the raviolis. Mix semolina flour with the water until it forms a ball.

Editor's Tip: Cover with an upside-down bowl and allow to rest for 10-15 minutes, then roll out the dough into rectangular sheets (sheets should be a little larger on all sides than your ravioli press) about 1/8" inch thick. Sprinkle lightly with flour as needed to prevent from sticking while rolling. (Do not use too much). Sprinkle edges of ravioli press with semolina flour before laying down sheets of rolled dough to prevent sticking.

Roll the dough onto a ravioli press on the metal side with the grooves* (if u don't have a ravioli press you can do this by hand). Put about a teaspoon of filling into each if you are using the press (if not, you can put about 2 teaspoons into each).

Close up the ravioli and steam them. Just before serving, saute them in butter and oil.

Serve with a sweet and spicy dipping sauce. To make the sauce, combine all of the sauce ingredients, mixing well.

Submitted by: Mallory Russo