Name: Crisp cheese ravioli with salsa verde
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Ingredients: 130 gram buffalo mozzarella; 2 cup (200g) coarsely grated provolone cheese; 36 round gow gee wrappers; 5 free-range eggs, beaten lightly; 3 cup (450g) panko (japanese) breadcrumbs; vegetable oil, for shallow-frying; 170 gram asparagus, trimmed, sliced thinly lengthways; Salsa verde; 2 cup fresh mint leaves, chopped coarsely; 2 cup fresh basil leaves, chopped coarsely; 1 tablespoon drained capers, chopped finely; 1 clove garlic, chopped finely; 1/4 cup (60ml) olive oil; 1/4 cup (60ml) lemon juice; 2 tablespoon water

Crisp cheese ravioli with salsa verde

Pan-fried ravioli is such a textural treat with a crisp exterior and molten cheese centre. We’ve paired it with a zingy herb sauce to cut through the richness.

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Serves 6

Prep

30M

Cook

15M

Total

45M

Ingredients

130 gram buffalo mozzarella

2 cup (200g) coarsely grated provolone cheese

36 round gow gee wrappers

5 free-range eggs, beaten lightly

3 cup (450g) panko (japanese) breadcrumbs

vegetable oil, for shallow-frying

170 gram asparagus, trimmed, sliced thinly lengthways

Salsa verde

2 cup fresh mint leaves, chopped coarsely

2 cup fresh basil leaves, chopped coarsely

1 tablespoon drained capers, chopped finely

1 clove garlic, chopped finely

1/4 cup (60ml) olive oil

1/4 cup (60ml) lemon juice

2 tablespoon water

Method

1.Drain mozzarella; pat dry with paper towel, then chop coarsely. Combine mozzarella and provolone in a medium bowl; season. Place 1 tablespoon of cheese mixture in the centre of one wrapper; brush around edges with a little water. Top with another wrapper; press edges together to seal. Repeat with remaining cheese mixture and wrappers.

2.Cook ravioli in a large saucepan of boiling water for 1 minute or until just tender; drain. Transfer to a tray lined with paper towel; set aside to cool.

3.Meanwhile, make salsa verde; process ingredients until finely chopped, season to taste.

4.Carefully dip ravioli in egg, then coat in breadcrumbs. Heat 2cm oil in a large deep frying pan; cook ravioli, in batches, for 1 minute each side or until golden and crisp. Drain on paper towel.

5.Serve ravioli with asparagus and salsa verde.

We used a vegetable peeler to slice the asparagus into long thin ribbons.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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