The delicate flavour of lemon is a perfect complement to the spinach and ricotta ravioli.
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
Method
- Step 1Use 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.
- Step 2Place 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.
- Step 3Cook the ravioli in a large saucepan of boiling water for 3-4 minutes or until they rise to the surface. Drain well.
- Step 4Melt 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.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
Nutrition
1043 kj
Energy
11g
Fat Total
7g
Saturated Fat
9g
Protein
207.32mg
Sodium
8g
Carbs (sugar)
26g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Amanda McLauchlan
- Publication: Notebook:
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