Herbed ricotta ravioli with tomato salsa

This cheat's ravioli is easy, light and brimming with summery flavours.

  • 15 mins cooking
  • Serves 4
  • Print


Herbed ricotta ravioli with tomato salsa
  • 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


Herbed ricotta ravioli with tomato salsa
  • 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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