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Pork, Mushroom and Sesame Ravioli

½ pound ground pork

½ pound fresh mushrooms, finely minced (see note)

2 teaspoons sesame oil

1½ cups finely shredded cabbage

1 cup minced green onion

1 tablespoon minced cilantro

2 teaspoons grated fresh ginger

1 large clove minced garlic

1 tablespoon soy sauce

Brown the pork in a skillet over medium-high heat, breaking up the meat into very small pieces as it cooks. Drain the fat, then add the mushrooms and sauté until they release their liquid, continuing to cook until the liquid evaporates. Add the sesame oil, cabbage, onion, cilantro, ginger and garlic and continue to cook until the vegetables are soft and heated through, about 3 minutes. Add the soy sauce, cook another minute or so, then remove from the heat and cool completely before using as a ravioli filling. Yields 2 cups, enough for four dozen, 1½ -inch square ravioli. Fill and cook ravioli as described below. Serve with Chinese hot mustard, hot chili oil, or other favorite soy sauce-based dipping sauces. Makes 6 to 8 servings.

NOTE: The easiest way to finely mince mushrooms is in your food processor, using the "pulse'' or "on-off'' button. Depending on the size of your processor bowl, you may need to do it in two or more batches.

To fill ravioli

Don't fill and seal more than four at a time to keep the egg-wrappers from drying out. Place a heaping teaspoon of the filling in the center of the wrapper, then brush all around the filling (out to the edge) with an egg and flour wash (beat together one egg with one tablespoon flour).

Adjust a second wrapper on top of the filling and press down around the filling with your fingers to remove air pockets as you seal the ravioli (always start pressing nearest the mound, moving outward). To completely seal the ravioli and trim them at the same time, cut the edges with a ravioli cutter, removing about 1/8 -inch of dough around all sides. (If you don't have a ravioli cutter, trim the edges and then press shut with the tines of a fork.)

They can be prepared one day ahead, covered with a floured towel and refrigerated, or one month ahead and frozen on a baking sheet. Wrap in plastic when solid. Do not thaw before cooking.

To cook ravioli

If you are going to prepare an entire batch, then it's best to have two or three frying pans going at once to eliminate washing and drying the pans several times during the process. Heat a thin layer of oil in the skillet over medium-high heat. Arrange as many ravioli as you can in the pan without having them overlap. Cook just until the bottoms are a rich golden-brown.

Gently pour in about three tablespoons of hot water (add the water near the side of the pan), cover the pan, turn down the heat to medium and cook about two more minutes. Lift the ravioli from the pan and place on paper toweling to absorb the oil, and then store them in a 200-degree oven until all of the remaining ravioli are cooked.