Garlic bread ravioli

 

20 Min Prep    /    35 Min Cook    /    8 Serving

Ingredients : 

60g Coles Baby Spinach

130g (1/2 cup) Coles Smooth Ricotta

1/2 lemon, rind finely grated

Pinch ground nutmeg

1 green shallot, thinly sliced

16 slices Coles White Bread

1 egg, lightly whisked

125g pkt garlic butter, melted

1 tbsp chopped fresh continental parsley

Method Steps : 

Wash the spinach and place in a microwave-safe bowl. Cover with plastic wrap and microwave on HIGH for 1 minute or until wilted. Set aside until cool enough to handle. Squeeze with your hands to remove excess water and then chop.

Combine the spinach, ricotta, lemon rind and nutmeg in a bowl. Add the shallot and stir until combined. Season.

Use a 9cm round cutter to cut out a disc from each slice of bread. Place a spoonful of ricotta mixture in the centre of each disc. Brush around the edge with egg and place another disc on top. Use a fork to press edges down to seal (stay close to the edge as bread may tear).

Preheat the oven to 200C/180C fan forced. Line a baking tray with baking paper. Place the ravioli on the prepared tray and spray with oil. Bake for 30 minutes or until golden and crisp.

Combine the garlic butter and parsley in a bowl. Dip the top of each ravioli in the garlic butter and transfer to a serving plate. Drizzle with any remaining butter mixture to serve.

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