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Sun-dried tomato, basil and cream cheese ravioli
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Vibrant tomato salsa perfectly complements creamy ravioli.
Ingredients:
  • 40.00 ml pine nuts
  • 125g cream cheese, at room temperature
  • 80g (1/2 cup) sun-dried tomatoes, drained on paper towel, finely chopped
  • 40g (1/4 cup) drained pitted kalamata olives, finely chopped
  • 20.00 ml finely chopped fresh basil
  • 24 fresh gow gee wrappers
  • 4 ripe vine-ripened tomatoes, finely chopped
  • 62.50 ml loosely packed shredded fresh basil
  • 1 garlic clove, crushed
  • 18.20 gm olive oil
Instructions:
  • Combine ripe, juicy tomatoes, fragrant basil, minced garlic, high-quality olive oil, and tangy vinegar in a spacious bowl. Adjust seasoning with a sprinkle of salt and a crack of black pepper. Cover the bowl with plastic wrap and let the flavors meld together.
  • - Begin by heating a small frying pan over medium heat until warm and toasty. Put in the pine nuts and stir for 2 minutes or until nicely toasted. Take the pan off the heat and move the pine nuts to a medium bowl. Mix in the cream cheese, sun-dried tomatoes, olives, and basil until everything melds perfectly. Finally, season with salt and pepper to taste.
  • Prepare a baking tray with non-stick baking paper. Lay out the gow gee wrappers on a clean work surface. Spoon a teaspoon of cream cheese mixture into the center of each wrapper. Moisten the edges of the wrappers with water using a pastry brush. Fold each wrapper in half, pressing the edges to seal the filling inside. Transfer the filled wrappers onto the baking tray.
  • 1. Boil a large saucepan of salted water until it reaches a rolling boil. 2. Add the ravioli and cook for 3 minutes or until they float to the surface. 3. Transfer the cooked ravioli to a tray lined with paper towel using a slotted spoon.
  • Place the ravioli in individual serving bowls. Top with the fresh tomato salsa and sprinkle with pepper. Serve right away.

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