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These recipes are wholesome, easy and tasty! For more healthy, fat loss recipes << head here
2 eggs boiled and chopped
Squeeze of lime or lemon juice
Handful of chopped coriander
Sprinkle of dried chilli
Place all ingredients in a bowl together and mash roughly. Serve on toasted grainy sourdough or good quality gluten free toast
Here we use pastry traditionally used in Chinese cuisine to make dumplings and Gow Gee, as a pasta instead of preparing our own. By all means do the whole pasta making exercise however I find this just as effective and delicious
Packet of Gow Gee Pastry Wrappers (available at an Asian grocer)
Tub of ricotta
Handful of mixed herbs (basil and parsley work well)
3 cups of spinach or silver beet, chopped
2 cups of green peas (frozen is fine, blanche them first to thaw)
2 cloves crushed garlic
Wilt silver beet in a pan with a small knob of butter and a few splashes of water. Add peas, herbs and garlic and stir. When silver beet has soften & cooked, turn off heat and with an electric hand mixer, blitz the greens down till they are combined well.
Add the ricotta to this mixture and stir to combine. A little salt and pepper is very welcomed. Place this mashed mixture to one side and let’s organise our “pasta”
Place a large piece of non stick baking paper down on the bench as your little prep area. The wrappers shouldn’t stick but it’s always better to be prepared!
Fill a small bowl with hot water, these will be used to dip your finger in to wet the pastry around the outside circumference.
Place a Gow Gee wrapper down on the baking paper, blob a tablespoon on the green mixture into the centre of the wrapper. Wet your finger and run it along the wrapper’s circumference, just roughly the width of your finger. Next, place a second wrapper (make sure you wet the wrapper as you did with the bottom one) on top of the green mixture (try your best to remove any air bubbles that may form). Press the outside of the wrapper with the prongs of a fork to seal the edges shut. This is just the same as crimping the edges of a tart or pie.
Repeat this process till you have used up all your wrappers. Once they are assembled they are ready for their boiling water bath! Also the ravioli can be stored in the freezer between baking paper (so as not to stick) and in a freezer proof container. They will be good for 4 weeks or so.
Once prepared, the ravioli need to be cooked. In a shallow pan, boil salted water. Add the ravioli (try 4-5 at one time, this is also a good serving size for the average dinner/lunch guest). When cooked, the ravioli will just float to the surface.
I’ve keep it very simple and served a small blob of any left over mixture, chilli flakes and little olive oil and fresh grated Parmesan over the top. So simple yet so moorish.