Ricotta & Parsley Ravioli with Toasted Pine Nuts
Serve with Oysters with Ponzu, Pickled Ginger & Flying-Fish Roe.
Ingredients (Serves 2)
| 1/4 | cup freshly grated Parmesan cheese plus 1 tablespoon for garnish |
| 1/4 | cup ricotta |
| 1 | tablespoon 35% cream |
| 1 | pinch nutmeg |
| 1/4 | teaspoon pepper |
| 12 | square won ton wrappers |
| 6 | large, flat-leaf parsley leaves |
| 3 | tablespoons unsalted butter |
| 1-2 | teaspoons fresh lemon juice |
| 1 | tablespoon pine nuts, toasted |
| 1 | tablespoon fresh bread crumbs, toasted |
Instructions
- In a small bowl, combine Parmesan, ricotta, cream, nutmeg and pepper.
- Bring a large pot of salted water to a gentle boil.
- Lay out 6 won ton wrappers. Place 1 tablespoon filling in middle of each square, and top with a parsley leaf. Using your fingertip, moisten wrapper around the filling with water. Top with remaining won tons and press to seal firmly, removing any air bubbles inside. Trim uneven edges.
- Lower 3 of the filled pasta into water and cook until tender, about 3 minutes. Gently remove and cook remaining 3 ravioli.
- Warm butter in a small skillet and swirl around until lightly brown. Add lemon juice and ravioli and gently coat with butter sauce. Season with salt and pepper. Garnish with bread crumbs, pine nuts and Parmesan.
Nutritional information
Nutrients per serving: 442 calories, 29 g fat, 14 g protein, 33 g carbohydrates, 1 g fibre. Excellent source of vitamin A and folate.
Recipes Developed by Leeanne Wright
Photography by Michael Alberstat
Food Styling by Ruth Gangbar
Prop Styling by Jane Hardin