Sun-dried tomato, basil and cream cheese ravioli

This fresh tomato salsa is a match made in heaven with these creamy ravioli.

Recipe «Sun-dried tomato, basil and cream cheese ravioli» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp pine nuts, 125g cream cheese, at room temperature, 80g sun-dried tomatoes, drained on paper towel, finely chopped, 40g drained pitted kalamata olives, finely chopped, 1 tbsp finely chopped fresh basil , Salt & freshly ground black pepper, 24 fresh gow gee wrappers, 4 ripe vine-ripened tomatoes, finely chopped , 1/4 cup loosely packed shredded fresh basil, 1 garlic clove, crushed, 1 tbsp olive oil, 2 tbsp balsamic vinegar, Salt & freshly ground black pepper.

Ingredients:

• 2 tbsp pine nuts 
• 125g cream cheese, at room temperature 
• 80g sun-dried tomatoes, drained on paper towel, finely chopped 
• 40g drained pitted kalamata olives, finely chopped 
• 1 tbsp finely chopped fresh basil 
• Salt & freshly ground black pepper 
• 24 fresh gow gee wrappers 
• 4 ripe vine-ripened tomatoes, finely chopped 
• 1/4 cup loosely packed shredded fresh basil 
• 1 garlic clove, crushed 
• 1 tbsp olive oil 
• 2 tbsp balsamic vinegar 
• Salt & freshly ground black pepper 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Divide ravioli among serving bowls. Spoon over the fresh tomato salsa and season with pepper. Serve immediately.