Name: Herbed ricotta ravioli with tomato salsa
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 500 gram spinach, trimmed; 1/3 cup (80g) reduced-fat ricotta cheese; 1 egg white; 1 tablespoon finely chopped fresh basil; 2 teaspoon finely chopped fresh mint; 1 teaspoon finely chopped fresh rosemary; 24 wonton wrappers; 4 large roma tomatoes (360g), chopped finely; 1/4 cup loosely packed fresh baby basil leaves; 1 tablespoon white balsamic vinegar; 1/2 teaspoon olive oil

Ingredients

500 gram spinach, trimmed

1/3 cup (80g) reduced-fat ricotta cheese

1 egg white

1 tablespoon finely chopped fresh basil

2 teaspoon finely chopped fresh mint

1 teaspoon finely chopped fresh rosemary

24 wonton wrappers

4 large roma tomatoes (360g), chopped finely

1/4 cup loosely packed fresh baby basil leaves

1 tablespoon white balsamic vinegar

1/2 teaspoon olive oil

Method

1.Boil, steam or microwave spinach until wilted; rinse under cold water, drain. When cool enough to handle, squeeze excess liquid from spinach; shred spinach finely.

2.Combine cheese, egg white, herbs and spinach in medium bowl. Divide spinach mixture among half the wonton wrappers; brush around edge with a little water. Top with remaining wrappers, press around edges firmly to seal.

3.Place four ravioli in large baking-paper-lined bamboo steamer; cook over large saucepan of simmering water about 5 minutes or until cooked through. Cover to keep warm. Repeat with remaining ravioli.

4.Meanwhile, to make tomato salsa, combine remaining ingredients in small bowl.

5.Serve ravioli topped with tomato salsa.

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