Ingredients

• 2 tablespoons pine nuts
• 125g cream cheese, at room temperature
• 80g (1/2 cup) sun-dried tomatoes, drained on paper towel, finely chopped
• 40g (1/4 cup) drained pitted kalamata olives, finely chopped
• 1 tablespoon finely chopped fresh basil
• Salt & freshly ground black pepper
• 24 fresh gow gee wrappers

Fresh tomato salsa

• 4 ripe vine-ripened tomatoes, finely chopped
• 1/4 cup loosely packed shredded fresh basil
• 1 garlic clove, crushed
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• Salt & freshly ground black pepper

Method

• Step 1 To make the fresh tomato salsa, combine the tomato, basil, garlic, oil and vinegar in a large bowl. Taste and season with salt and pepper. Cover with plastic wrap and set aside.
• Step 2 Heat a small frying pan over medium heat. Add the pine nuts and cook, stirring, for 2 minutes or until toasted (see microwave tip). Remove from heat and transfer to a medium bowl. Add the cream cheese, sun-dried tomatoes, olives and basil, and stir until well combined. Taste and season with salt and pepper.
• Step 3 Line a baking tray with non-stick baking paper. Place the gow gee wrappers on a clean work surface. Place a teaspoonful of cream cheese mixture in the centre of each wrapper. Use a pastry brush to brush the edges of the wrappers with a little water. Fold in half and pinch the edges together to seal and enclose filling. Place on the prepared tray.
• Step 4 Bring a large saucepan of salted water to the boil over high heat. Add the ravioli and cook for 3 minutes or until they rise to the surface. Use a slotted spoon to transfer ravioli to a tray lined with paper towel.
• Step 5 Divide ravioli among serving bowls. Spoon over the fresh tomato salsa and season with pepper. Serve immediately.