donna hay - - 1 Dish 3 Ways -

¾ cup (180g) fresh ri­cotta ¹⁄³ cup (25g) finely grated parme­san, plus ex­tra to serve 1 egg 1 tea­spoon finely grated lemon rind 2 cloves gar­lic, crushed sea salt and cracked black pep­per 30 round gow gee wrap­pers 1 cup (250g) mas­car­pone 1 cup (250ml) wa­ter 8 slices pro­sciutto ex­tra vir­gin olive oil, to serve mi­cro (baby) lemon balm leaves, to serve

Place the ri­cotta, parme­san, egg, lemon rind, half the gar­lic cloves, salt and pep­per in a medium bowl and mix well to com­bine.

Place a heaped tea­spoon­ful of the mix­ture onto the cen­tre of each gow gee wrap­per. Brush the edges with wa­ter, place another wrap­per on top and press the edges to seal and en­close the fill­ing. Re­peat with the re­main­ing fill­ing and wrap­pers.

Place the mas­car­pone, wa­ter and re­main­ing gar­lic in a large saucepan over medium heat and bring to a sim­mer. Re­duce the heat to low and cook for 6 min­utes.

Cook the ravioli in a large saucepan of salted boil­ing wa­ter for 3–4 min­utes or un­til ten­der. Re­move with a slot­ted spoon and add to the mas­car­pone mix­ture. Gen­tly toss to coat. Di­vide the pasta be­tween bowls. Serve with pro­sciutto, oil, lemon balm and ex­tra parme­san. SERVES 4.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.