Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1 clove garlic, crushed
- 80grams butter
- 275grams fresh flour gow gee wrappers
- 250grams frozen chopped spinach, thawed
- 1/4 cup basil, shredded
- 2 tomatoes, finely diced
- 1/4teaspoons grated nutmeg
- 1/2 cup parmesan, grated
- 1/2 cup parmesan, grated
- 250grams fresh ricotta
- 1 egg, lightly beaten
- 1/4 cup pine nuts
Nutrition per serving
2380kJ / 570Cal
2380 Kilojoules or 570 Calories
27% of daily energy intake*
Protein
19.4grams
Fat
38.8grams
Carbs
39.0grams
Sugars
5.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Place spinach in a colander and squeeze well to remove excess water. Place in a bowl with ricotta, parmesan and nutmeg and stir to combine. Season with salt and pepper.
Step 2 of 4
Place a gow gee wrapper on a clean surface and place 2 teaspoons of spinach mixture in the centre. Brush edge with egg, then fold over to enclose filling. Pinch edges together to seal. Repeat with remaining filling and wrappers.
Step 3 of 4
Bring a large saucepan of water to the boil. Add ravioli and stir once. Cook over medium-high heat for 2-3 minutes or until ravioli float. Drain and divide among 4 shallow bowls and keep warm.
Step 4 of 4
Meanwhile, heat butter and garlic in a pan over medium-low heat. Add basil and pine nuts and cook until the butter turns a nutty brown colour. Stir in tomato. Drizzle over the pasta and toss gently. Serve with extra parmesan.
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