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Spinach, ricotta and pine nut ravioli
Spinach, ricotta and pine nut ravioli
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
High-protein pine nut and spinach ravioli pasta, a delicious vegetarian delight.
Ingredients:
  • 36.40 gm olive oil
  • 1/2 small finely chopped onion
  • 1/2 bunch English spinach, washed, trimmed and finely chopped
  • 125g ricotta
  • 20.00 ml toasted pine nuts
  • 1/4 tsp nutmeg
  • 2 cloves garlic, crushed
  • 2 x 400g cans Italian whole peeled tomatoes, chopped
  • 1 tsp dried Italian herbs
  • 125.00 ml torn basil leaves
  • 1 packet gow gee wrappers
  • 35g parmesan
Instructions:
  • In a frying pan, heat half of the oil. Add onion and spinach, cooking for 3-4 minutes. Take off the heat and mix in ricotta, pine nuts, and nutmeg. Season to taste and let it cool.
  • In a saucepan, heat the remaining oil until shimmering. Quickly sauté garlic for 30 seconds. Add tomatoes and dried herbs, bring to a boil, then simmer on low for 20 minutes until thickened. Take off the heat and gently fold in fresh basil.
  • First, boil a generously sized pot of water until it reaches a rolling boil. After that, neatly arrange the gow gee wrappers on a clean surface. Next, spoon a teaspoon of filling onto each wrapper. Moisten the edges with water, fold them in half, and firmly press to securely seal. Continue this process with the rest of the filling and wrappers.
  • Boil ravioli for 2-3 minutes until tender. Drain thoroughly and toss with sauce and Parmesan. Enjoy right away.

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