Cheats spinach and ricotta ravioli

Recipes / Vegetarian

Ravioli need not take ages to prepare with this simple and delicious spinach and ricotta recipe.

Recipe «Cheats spinach and ricotta ravioli» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 150g baby spinach, 300g fresh ricotta, 50g parmesan, grated, plus extra flaked parmesan , to serve, 20 gow gee pastries *, 1 egg, lightly beaten , 1 tbsp extra virgin olive oil, plus extra, for drizzling, 1 large leek, white part only, thinly shredded, 3 zucchini, thinly shredded or coarsely grated , 2 tbsp lemon juice, 2 tbsp oregano leaves.

Ingredients:

  • 150g baby spinach 
  • 300g fresh ricotta 
  • 50g parmesan, grated, plus extra flaked parmesan , to serve 
  • 20 gow gee pastries * 
  • 1 egg, lightly beaten 
  • 1 tbsp extra virgin olive oil, plus extra, for drizzling 
  • 1 large leek, white part only, thinly shredded 
  • 3 zucchini, thinly shredded or coarsely grated 
  • 2 tbsp lemon juice 
  • 2 tbsp oregano leaves 

Instructions

  1. 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.
  2. 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.
  3. 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.