This is one of the simplest ravioli dishes you’ll ever make, all you need is a shopping bag, trip to the supermarket, a little bit of time and patience. All the ingredients are store bought and assembled, of course there is cooking involved, otherwise there’d be no fun. I make this quite often at home especially if we’re entertaining guests, they love it and so do we. A true Italian cook would never make this dish the way I’m going to teach you, but believe me its worth the lack of effort of rolling out the pasta. Yet another flavour packed vegetarian dish for my readers.

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Cook time: 5 Minutes / Prep time: 30 Minutes / Difficulty: Easy / Serves: Four to Six

INGREDIENTS

PROCEDURE

2-packs Wonton wrappers (24) 100-g Feta cheese 100-g Ricotta cheese 1 Spinach bunch 1-tbsp. Capers, minced 1 Shallot, small, minced Worcestershire sauce 3-tbsp. Garlic cloves 2 Sage sprigs, fresh 2-tbsp. Pesto sauce Olive oil Salt and pepper to taste

1. In a bowl combine feta, ricotta, capers, minced shallot, Worcestershire sauce and season with salt and pepper, keep aside. 2. Blanche the spinach leaves in boiling water for 3-minutes, remove and refresh in ice water in a bowl to stop the cooking. Drain, squeeze out any and all of the liquid by making it into a ball in your hands. Chop fine and add it to the cheese mix. 3. On your work station line up the round wonton wrappers and spoon in the centre of each 1-tsp. of the spinach cheese mix, using your finger dab the edge with water, fold over and seal. Ensure there are no openings or water will go into the pouch and ruin it. 4. Heat a large pot of salted water, meanwhile add olive oil to a sauté pan, add the garlic and brown well, season lightly with salt and pepper. 5. After a the garlic is well browned add the sage sprigs and turn off the flame, let the oil temper with the flavours. 6. Drop each of the ravioli’s in the boiling water, four at a time, for a minute, remove and add to the pan with the garlic and sage, toss to coat evenly, place on the serving plate. 7. Once you’ve finished cooking all the ravioli’s and plated them, garnish with the garlic and sage sprigs. Drizzle the pesto sauce over the top and serve with fresh basil leaves.