Spinach Ravioli with Basil Oil
2 bunches English spinach, trimmed
200g (7oz) ricotta cheese
1/2 cup finely grated parmesan cheese
1 Tablespoon lemon rind
1/4 cup basil leaves
sea salt and cracked black pepper
32 gow gee wrappers *
200g (7oz) fresh mozzarella cheese, sliced
1 cup basil leaves
1/2 cup (4 fl oz) olive oil
1 Tablespoon lemon juice
To make the basil oil, place the basil, oil and lemon juice in the bowl of a food processor and process to combine. Set aside.
Blanch the spinach in a saucepan of salted boiling water for 1 minute. Refresh under cold running water and drain well. Pat dry to remove as much water as possible. Chop the spinach and place in a bowl with the ricotta, parmesan, lemon rind, basil, salt and pepper. Mix well to combine. Place a gow gee wrapper on a flat surface and brush the edges with water. Place a Tablespoon of the spinach mixture in the centre of the wrapper and top with another wrapper. Press the edges to seal. Repeat with the remaining ingredients. Cook the ravioli in a saucepan of salted boiling water for 3-4 minutes or until cooked through. Arrange the ravioli with the mozzarella slices and spoon over the basil oil to serve.
* Find gow gee wrappers in the refrigerated section of your supermarket.