Name: Lemon and spinach ravioli
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Cuisine: asian
Ingredients: 250g frozen chopped spinach, thawed; 125g ricotta; 4 green onions, trimmed, thinly sliced; 2 tsp finely grated lemon rind; 1 garlic clove, crushed; 28 gowgee dumpling wrappers; 40g butter; 42.00 gm lemon juice; 62.50 ml finely chopped chives

Lemon and spinach ravioli

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Bright lemon enhances spinach and ricotta ravioli.

Ingredients:

250g frozen chopped spinach, thawed
125g ricotta
4 green onions, trimmed, thinly sliced
2 tsp finely grated lemon rind
28 gowgee dumpling wrappers
42.00 gm lemon juice
62.50 ml finely chopped chives

Instructions:

Squeeze excess liquid from spinach using your hands, then transfer to a medium bowl. Mix in ricotta, green onion, lemon rind, and garlic until well combined. Season generously with salt and pepper.
Lay a gowgee wrapper on a clean surface. Spoon a generous teaspoon of spinach filling in the middle. Moisten the edges with a water-dipped pastry brush, then fold to seal. Repeat with remaining wrappers and filling.
Boil the ravioli in a large saucepan of bubbling water for 3-4 minutes or until they float to the top. Drain thoroughly.
Heat the butter in the pan over high heat until it foams. Stir in the lemon juice, then add the ravioli, gently tossing to coat them in the buttery mixture. Sprinkle in the chives and toss briefly. Serve in individual bowls right away.

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