Spinach, ricotta and pine nut ravioli

Cooking Vegetarian Spinach, ricotta and pine nut ravioli

This pasta dish incorporates high in protein pine nuts and spinach ravioli to create an irresistible vegetarian dish.

Lables: Vegetarian Fish free Shellfish free Soy free
  1. Heat half the oil in a frying pan. Add onion and spinach and cook for 3-4 minutes. Remove from heat and stir in ricotta, pine nuts and nutmeg. Season to taste and cool.
  2. Heat remaining oil in a saucepan. Add garlic and cook for 30 seconds. Add tomatoes and dried herbs, bring to the boil, reduce heat and simmer for 20 minutes or until thickened. Remove from heat and stir in basil.
  3. Bring a large pot of water to the boil. Lay gow gee wrappers on a clean surface. Place a teaspoonful of mixture onto each. Brush edges with water, fold in half and press to seal. Repeat with remaining mixture and wrappers.
  4. Cook ravioli in boiling water for 2-3 minutes. Drain well. Serve with sauce and parmesan immediately.

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2 tbsp olive oil
1/2 small finely chopped onion
1/2 bunch English spinach, washed, trimmed and finely chopped
1/2 cup ricotta cheese
1 tbsp toasted pine nuts
1/4 tsp nutmeg
2 cloves garlic, crushed
2 x 400g cans Italian whole peeled tomatoes, chopped
1 tsp dried Italian herbs
1/2 cup torn basil leaves
1 packet gow gee wrappers
1/2 cup shaved parmesan cheese

Adv

Autors
Preparation time
10
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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