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Cheat's spinach and ricotta ravioli
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Quick and tasty spinach ricotta ravioli recipe.
Ingredients:
  • 150g baby spinach
  • 300g fresh ricotta
  • 50g parmesan, grated, plus extra flaked parmesan (optional), to serve
  • 20 gow gee pastries (wrappers)*
  • 1 egg, lightly beaten
  • 18.20 gm extra virgin olive oil, plus extra, for drizzling
  • 1 large leek, white part only, thinly shredded
  • 3 zucchini, thinly shredded or coarsely grated
  • 42.00 gm lemon juice
  • 40.00 ml oregano leaves
Instructions:
  • Place spinach in a heatproof bowl and cover with boiling water. Drain promptly, refresh under cold water, and squeeze out excess water. Finely chop the spinach and mix in a bowl with ricotta and Parmesan, seasoning with salt and pepper. Fill gow gee pastry with a tablespoon of the mixture, brush with egg, and fold into a half-moon shape. Repeat with remaining wrappers and filling.
  • In a frying pan over medium heat, sauté leek for 2 minutes in oil. Add zucchini and cook until tender. Stir in lemon juice, oregano leaves, and season to taste.
  • Add the ravioli to the boiling water. Cook for 2-3 minutes until wrappers are translucent and they float to the surface. Drain and divide among 4 shallow bowls. Top with leek mixture, a drizzle of oil, and a sprinkle of extra parmesan.

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