Ravioli need not take ages to prepare with this simple and delicious spinach and ricotta recipe.
- Place spinach in a heatproof bowl. Cover with boiling water then drain immediately. Refresh under cold water then squeeze well to remove excess water. Bring a large saucepan of salted water to the boil. Finely chop spinach then place in a bowl with ricotta and parmesan. Season to taste with salt and pepper. Place a gow gee pastry on a work surface and place a level tablespoonful of ricotta mixture in the middle. Brush edge with beaten egg, then fold over to seal and form a half-moon shape. Repeat with remaining wrappers and filling.
- Heat oil in a frying pan over medium heat. Add leek and cook for 2 minutes. Add zucchini and cook for 2 minutes or until just tender. Add lemon juice and oregano leaves then season to taste.
- Meanwhile, add ravioli to boiling water. Stir once then cook over medium-high heat for 2-3 minutes or until wrappers are translucent and ravioli float. Drain and divide among 4 shallow bowls. Top with leek mixture, then drizzle with a little oil and scatter with extra parmesan.
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