Ricotta cheese, lemon and kale ravioli
( SERVES 4 )
Buy wonton wrappers at your Asian supermarket. You can buy thin and thick; I used thick. When turning them into ravioli experiment with different shapes and sizes, and adjust the amount of filling accordingly — there are no rules.
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|1 bunch||Kale, or rocket|
|250 g||Ricotta cheese, firm|
|2||Lemons, zested and juiced|
|1 to taste||Salt & freshly ground pepper|
|1 packet||Won ton wrappers|
- Lightly steam the fresh greens. Cool, squeeze out excess moisture, and finely chop.
- In a bowl mix ricotta cheese (I use Clevedon Valley buffalo ricotta) with the zest and juice of the lemons. Mix in the greens and season with salt, pepper and nutmeg. Chill.
- Place a spoonful of mix into the centre of a wonton wrapper, place another wrapper on top, squeeze out air around the filling and press the edges together firmly to seal. Repeat to make enough to serve.
- To cook. place ravioli into a pot of simmering salted water, and gently cook until they rise to the surface and are al dente (3-5 minutes). Remove with a slotted spook and drain on a clean tea towel. Serve drizzled with olive oil and dusted with sumac.