Ingredients
½ bag spinach, wilted in a hot saucepan
2 roasted peppers, chopped
100g/3½oz ricotta
50g/1¾oz parmesan, grated
1 clove garlic, crushed
pinch grated nutmeg
12 wonton wrappers
1 free-range egg yolk, whisked
For the sauce
100ml/3½fl oz double cream
50g/1¾oz parmesan, grated
Method
1. Mix the spinach, red peppers, ricotta, parmesan, garlic and nutmeg together to make the filling.
2. With a pastry brush glaze the edge of the wonton wrappers with the egg yolk.
3. Place a small amount of filling in the centre and top with another wonton wrapper. Repeat this with the rest of the wonton wrappers and filling.
4. Bring a pan of salted boiling water to the boil and poach the ravioli for 1-2 minutes.
5. To make the sauce, heat the cream in a pan and melt the parmesan in it.
6. Serve poured over the ravioli.
