Beef Ricotta Ravioli with Sundried Tomato Pesto

This is a cheat recipe - making ravioli using dumpling skin. This combination of beef and ricotta filling and sundried tomato pesto is awesome. It tastes both creamy and tangy. 


Ingredients:
- 26 dumpling skins (for 13 huge pieces of ravioli)
- 300g of minced beef 
- 200g of ricotta cheese 
- 4 cloves of garlic, minced 
- 100g of sun-dried tomatoes
- a cup of sunflower seeds 
- salt and pepper 
- 1 teaspoon of corn flour 
- olive oil
- fresh spinach leaves

Procedures: 
1) Add cornflour to minced beef. Stir-fry minced beef and half of the minced garlic in a pan. 
Season with salt and pepper. Let it cool. 
2) In a mixing bowl, mix beef with ricotta cheese. 
3) Place a tablespoon of beef and ricotta mix between 2 pieces of dumpling skins. 
4) In a pot of boiling water, cook the ravioli. 
5) Place them on individual serving plates and drizzle with olive oil. 
6) Blend sun-dried tomatoes, minced garlic, sunflower seeds and olive oil into a paste. 
7) In a frying pan, fry the sundried tomatoes pesto. Season it with salt and pepper. 
8) Dollop the sundried tomato pesto on the ravioli. Serve with some fresh spinach leaves.  

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