This simple cheat’s ravioli uses gow gee wrappers to save you on making fresh pasta with a creamy filling. Top with fresh broccolini, zingy lemon, crunchy pine nuts and sweet muscatel for a lovely balance of flavours.
1.Combine green onion, cheese, mint and chopped pine nuts in a medium bowl; season.
2.Place 1 rounded tablespoon of cheese mixture in the centre of 30 wrappers. Brush edges with a little water; top with remaining wrappers, press edges to seal.
3.Using a vegetable peeler, peel zucchini stems into thin ribbons. Cut flowers in half.
4.Cook ravioli in a large saucepan of boiling salted water for 2½ minutes or until ravioli rise to the surface and are just cooked. Remove ravioli from pan with a slotted spoon; divide between warm serving plates.
5.Add broccolini to the pan of boiling water; boil, uncovered, for 1½ minutes. Add zucchini ribbons; cook for 10 seconds. Drain vegetables; arrange vegetables over ravioli.
6.Heat butter in a medium saucepan or frying pan over medium heat until it foams and turns a light golden-brown colour. Add muscatels, extra pine nuts and zucchini flowers; toss to coat. Spoon butter mixture over ravioli. Serve immediately with lemon.
Ravioli can be made 1 day ahead. Place on baking-paper-lined oven trays. Cover with a sheet of baking paper. Plastic wrap will make ravioli sweat.