Heat a small saucepan over medium low heat. Add the garlic and the sesame oil and cook for one minute, until the garlic is fragrant. Next, add the light brown sugar and honey, cooking until the sugar dissolves, about 30 seconds. Then add the white vinegar and cook for one additional minute. Finally, add gochujang to the pot and simmer on low for 5 minutes for everything to combine. Remove from the heat and set aside.
Add ravioli to a boiling water. Gently stir ravioli when water resumes boiling. Simmer 3 mins, then drain and place the ravioli in cold water to stop the cooking. Pat ravioli dry with paper towels.
Heat the canola oil in a large sauté pan over medium heat. Fry ravioli in batches and cook 1-2 minutes per side. Drain any excess oil on a paper towel after each batch
Serve ravioli with gochujang sauce and sesame seeds.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.