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Recipe

Winter greens and three cheese ravioli

Mamma would be outraged but when there’s no time to make ravioli, Asian dumpling wrappers make a fast, delicious alternative.

Jun 30, 2014 2:00pm
  • 1 hr cooking
  • Serves 6
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Ingredients

Winter greens and three cheese ravioli
  • 500 gram green leaves (such as silverbeet, swiss chard, spinach)
  • 200 gram cottage cheese
  • 50 gram parmesan, finely grated
  • 50 gram feta, crumbled
  • 1 egg
  • 1 teaspoon nutmeg, freshly grated
  • 1 packet dumpling wrappers (from asian food stores)
To serve
  • 150 gram feta, crumbled
  • 1/2 cup finely grated parmesan
  • good-quality olive oil
  • 2 tablespoon finely shredded parsley or basil leaves (optional)

Method

Winter greens and three cheese ravioli
  • 1
    Wash and chop the greens, making sure the stalks are finely chopped. Steam until bright green in a large lidded frying pan, using only the water left on the leaves after washing. Drain if any water remains in the pan, then squeeze the leaves to remove any excess water.
  • 2
    Mix the leaves with the three cheeses, egg, nutmeg and salt and pepper to taste, then chill for 15 minutes.
  • 3
    Spread half the dumpling wrappers out on a clean board or bench and top each with about 1 tablespoon of filling. Brush surrounding pastry with water and top with another wrapper, pushing down around the filling and out to the edges of the pastry to remove any air bubbles and seal the filling in.
  • 4
    Bring a large pot of salted water to the boil and cook 6-8 ravioli at a time for 3-4 minutes, or until the wrappers are cooked. Lift out carefully with a slotted spoon and keep warm while cooking the remaining ravioli.
  • 5
    Serve in warm bowls topped with crumbled feta, grated parmesan, shredded parsley or basil and a drizzle of good-quality olive oil. Season to taste with freshly ground black pepper.

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