Quick & Easy

Ricotta & capsicum ravioli with rocket dressing

OK these can be a little fiddly, but we've used ready made wonton wrappers here so that makes things a little easier, and just as delicious. Your guests will be impressed!
ricotta & capsicum ravioli with rocket dressing
1H 10M



1.Quarter capsicums; discard seeds and membranes. Roast, skin-side up, under very hot grill until skin blisters and blackens. Cover capsicum in plastic or paper for 5 minutes; peel away skin then chop capsicum finely.
2.Combine capsicum, onion, garlic and ricotta in bowl.
3.Place level tablespoons of the capsicum filling in the centre of 36 wonton wrappers; brush edges lightly with a little water. Top each with remaining wonton wrappers; press edges together to seal.
4.Reserve approximately a fifth of the rocket. Process remaining rocket, oil, juice, vinegar, sugar and extra garlic until pureed. Strain into medium jug; discard pulp.
5.Cook pasta in large saucepan of boiling water until pasta floats to the top; drain. Serve pasta drizzled with rocket dressing; top with cheese and reserved rocket.

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