Cheats Spinach And Ricotta Ravioli

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

The ingredient of Cheats Spinach And Ricotta Ravioli

• 150g baby spinach
• 300g fresh ricotta
• 50g parmesan grated plus extra flaked parmesan optional to serve
• 20 gow gee pastries wrappers
• 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

The Instruction of cheats spinach and ricotta ravioli

• 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

Nutritions of Cheats Spinach And Ricotta Ravioli

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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