Alive and Cooking

Raveliza (Ravioli)

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brown onion, finely chopped
200g baby spinach
100g smooth ricotta
50g fetta
1 egg
¼ tsp mixed spice
½ a pack of wonton skins
250ml white balsamic vinegar
Extra virgin olive oil
Parsley (to garnish)


1. Splash oil into a frying pan and bring up to heat. Fry the mushrooms until they start to brown, then add the onions, spinach and mixed spice and cook for 2 minutes to wilt the spinach and onions.

2. Allow the mushrooms to cool then combine with the ricotta, fetta, egg and spinach.

3. Place 1 tsp of mushroom mixture onto the wonton skin, dab water around the edges, place another wonton skin on top and seal by crimping edges with a fork.

4. Place the vinegar into a small saucepan and boil for 10-15 minutes or until reduced to a syrup. Then add a splash of oil.

5. In lots of boiling salted water, cook the Ravelizas until they float. Serve with the white balsamic glaze. Garnish with cracked pepper and parsley.

Raveliza (Ravioli)