Ingredients
- 250g frozen chopped spinach, thawed
- 1/2 cup (125g) fresh ricotta
- 4 green onions, trimmed, thinly sliced
- 2 teaspoons finely grated lemon rind
- 1 garlic clove, crushed
- 28 gowgee dumpling wrappers
- 40g butter
- 2 tablespoons lemon juice
- 1/4 cup finely chopped chives
Direction
Preparation: 20min ›
Cook: 10min › Ready in: 30min
1. Use your hands to
squeeze as much excess liquid from the spinach as possible. Place in a medium
bowl. Add the ricotta, green onion, lemon rind and garlic and stir to combine.
Season well with salt and pepper.
2. Place a gowgee
wrapper on a clean work surface. Place a heaped teaspoonful of spinach mixture
into the centre of the wrapper. Use a pastry brush dipped in water to brush around
the wrapper and fold to enclose filling. Repeat with remaining spinach mixture
and wrappers.
3. Cook the ravioli in a
large saucepan of boiling water for 3-4 minutes or until they rise to the
surface. Drain well.
4. Melt the butter in
the pan over high heat until foaming. Add the lemon juice and stir to combine.
Add the ravioli and gently toss the pan to coat ravioli in butter mixture. Add
the chives and toss until just combined. Divide among serving bowls and serve
immediately.
Utensils List
- Cutting Board
- Knife
- Medium Bowl
- Gowgee Wrapper
- Pastry Brush
- Large Saucepan
- Pan
- Serving Bowls
- Spoons
Ingredients List
- Spinach
- Ricotta
- Green Onions
- Lemon
- Garlic Clove
- Gowgee Dumpling Wrappers
- Lemon Juice
- Butter
- Chives
- Salt
- Pepper
No comments:
Post a Comment