This fresh tomato salsa is a match made in heaven with these creamy ravioli.
- To make the fresh tomato salsa, combine the tomato, basil, garlic, oil and vinegar in a large bowl. Taste and season with salt and pepper. Cover with plastic wrap and set aside.
- Heat a small frying pan over medium heat. Add the pine nuts and cook, stirring, for 2 minutes or until toasted (see microwave tip). Remove from heat and transfer to a medium bowl. Add the cream cheese, sun-dried tomatoes, olives and basil, and stir until well combined. Taste and season with salt and pepper.
- Line a baking tray with non-stick baking paper. Place the gow gee wrappers on a clean work surface. Place a teaspoonful of cream cheese mixture in the centre of each wrapper. Use a pastry brush to brush the edges of the wrappers with a little water. Fold in half and pinch the edges together to seal and enclose filling. Place on the prepared tray.
- Bring a large saucepan of salted water to the boil over high heat. Add the ravioli and cook for 3 minutes or until they rise to the surface. Use a slotted spoon to transfer ravioli to a tray lined with paper towel.
- Divide ravioli among serving bowls. Spoon over the fresh tomato salsa and season with pepper. Serve immediately.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set