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Ricotta ravioli with garlic sauce
Ricotta ravioli with garlic sauce
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Easy ravioli using wonton wrappers – delicious homemade pasta in no time!
Ingredients:
  • 250g cherry truss tomatoes, cut into 4 even sprigs
  • 250g low fat fresh ricotta
  • 40.00 ml roughly shredded fresh basil
  • Pinch of grated nutmeg
  • Salt & freshly ground pepper
  • 2 lemons
  • 1 pkt Double Marino Shanghai wonton wrappers
  • 40g butter
  • 36.40 gm olive oil
  • 3 garlic cloves, thinly sliced
Instructions:
  • Preheat your oven to 200°C. Line a baking tray with non-stick baking paper and roast the tomatoes for 15 minutes.
  • In a bowl, mix together the ricotta, fragrant basil, a hint of nutmeg, and season with spices. Gently fold in the freshly grated zest of 1 lemon.
  • Take the delicious filling and spoon 1 teaspoon onto the middle of a wonton wrapper. Moisten the edges with water, then elegantly fold the wrapper in half to form a perfect triangle. Press down to seal the edges securely. Repeat this graceful process with the remaining filling and wrappers.
  • Boil ravioli in batches in a large saucepan for about 2 minutes. Drain using a slotted spoon and place on a lightly oiled tray.
  • Zest the remaining lemon using a zester. In a small saucepan, gently heat the butter, oil, and garlic until the butter turns light brown and the garlic becomes golden (about 1-2 minutes). Stir in the lemon zest and then remove from the heat.
  • Plate the ravioli alongside the roasted tomatoes, then generously drizzle with the garlic sauce. Finish by seasoning with additional pepper to taste.

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