Ingredients

• 150g baby spinach
• 300g fresh ricotta
• 50g parmesan, grated, plus extra flaked parmesan (optional), to serve
• 20 gow gee pastries (wrappers)*
• 1 egg, lightly beaten
• 1 tablespoon extra virgin olive oil, plus extra, for drizzling
• 1 large leek, white part only, thinly shredded
• 3 zucchini, thinly shredded or coarsely grated
• 2 tablespoons lemon juice
• 2 tablespoons oregano leaves

Method

• Step 1 Place spinach in a heatproof bowl. Cover with boiling water then drain immediately. Refresh under cold water then squeeze well to remove excess water. Bring a large saucepan of salted water to the boil. Finely chop spinach then place in a bowl with ricotta and parmesan. Season to taste with salt and pepper. Place a gow gee pastry on a work surface and place a level tablespoonful of ricotta mixture in the middle. Brush edge with beaten egg, then fold over to seal and form a half-moon shape. Repeat with remaining wrappers and filling.
• Step 2 Heat oil in a frying pan over medium heat. Add leek and cook for 2 minutes. Add zucchini and cook for 2 minutes or until just tender. Add lemon juice and oregano leaves then season to taste.
• Step 3 Meanwhile, add ravioli to boiling water. Stir once then cook over medium-high heat for 2-3 minutes or until wrappers are translucent and ravioli float. Drain and divide among 4 shallow bowls. Top with leek mixture, then drizzle with a little oil and scatter with extra parmesan.