This pasta dish incorporates high in protein pine nuts and spinach ravioli to create an irresistible vegetarian dish.
Credit by: KingOfChef
Heat half the oil in a frying pan. Add onion and spinach and cook for 3-4 minutes. Remove from heat and stir in ricotta, pine nuts and nutmeg. Season to taste and cool.
Heat remaining oil in a saucepan. Add garlic and cook for 30 seconds. Add tomatoes and dried herbs, bring to the boil, reduce heat and simmer for 20 minutes or until thickened. Remove from heat and stir in basil.
Bring a large pot of water to the boil. Lay gow gee wrappers on a clean surface. Place a teaspoonful of mixture onto each. Brush edges with water, fold in half and press to seal. Repeat with remaining mixture and wrappers.
Cook ravioli in boiling water for 2-3 minutes. Drain well. Serve with sauce and parmesan immediately.