Makes 50, Serves 5, prep time 30minutes, cooking time 10minutes
- 4 scoops Ensure neutral powder
- 1 pack 50 dumpling wrappers
- 300g fresh ricotta cheese
- 2 eggs
- Dash of nutmeg
- 125g frozen chopped spinach
- ¼ cup freshly grated parmesan cheese
- 1 tablespoon flat leaf parsley finely chopped
- Homemade or jar tomato pasta sauce or with a sage and butter sauce
Sage sauce ingredients
- 12 sage leaves
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- Juice ½ lemon
- Line an oven tray with baking paper.
- In a large bowl mix the ricotta and parmesan cheese, eggs, Ensure neutral powder, nutmeg, parsley and spinach.
- Lay out some of the dumpling wrappers.
- Spoon a heaped teaspoon amount of the mixture onto the dumpling wrapper. Brush the edges with water.
- Fold over and pinch together to form the ravioli. Place on the tray
- Continue until all dumping wrappers are filled.
- Bring a pot of water to the boil. Drop in the dumplings around 10 at a time, not overcrowding the pot to avoid dumplings sticking together.
- Boil for around 5minutes until the ravioli come to the surface. Spoon out into serving bowls and cook the rest in batches.
- If serving with the sage and butter sauce prepare the sauce, if not top with a tomato based pasta sauce.
- Add the oil and butter to a pan and when bubbling add the sage leaves and cook until the butter turns golden brown. Place the ravioli in the pan to coat with the sauce and serve.