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Rocket ravioli with tomato and olive dressing
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Prep Time:
20 minutes
Cook Time:
4 minutes
Total Time:
24 minutes
Classic Italian sauce with tomatoes and olives enhances the peppery rocket in this ravioli dish.
Ingredients:
  • 300g ricotta cheese
  • 2 tsp finely grated lemon rind
  • 1 bunch rocket, shredded
  • 275 pkt gow gee pastry
  • 2 vine-ripened tomatoes, diced
  • 70g pitted Kalamata olives, chopped
  • 60ml lemon juice
  • Salt & freshly ground pepper
Instructions:
  • Combine ricotta cheese, lemon zest, and half of the shredded arugula, then season with salt and pepper. Take a few gow gee pastries at a time, fill the center with a heaped teaspoon of the mixture. Dampen one edge with water, fold to close the filling, and press the edge to seal. Repeat with the rest of the gow gee pastries, keeping them covered with a paper towel to avoid drying out.
  • Bring a large saucepan of boiling water to the stove. Add half of the gow gees and cook for around 2 minutes until they swell and float. Using a slotted spoon, transfer them to a tray. Repeat the process with the rest of the gow gees.
  • Combine tomatoes, olives, and the remaining shredded rocket in a bowl. Drizzle with lemon juice and olive oil, then season with salt and pepper. Spoon the tomato and olive dressing over warm ravioli and serve.

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