1 lg bunch silverbeet, trimmed and rinsed
¾ c ricotta cheese
1 egg yolk
¼ cup parmesan cheese, finely grated
salt and pepper
wonton wrappers
basil leaves, more grated parmesan and good quality olive oil for serving
Put silverbeet in a saucepan with a large pinch of salt. Cover and cook until wilted and tender, about 5 minutes. Drain and chop leaves. Put leaves in the center of a tea towel and wring out excess moisture. Combine slverbeet, ricotta, egg yolk and cheese in a bowl and season with salt and pepper. Arrange wonton wrappers, a few at a time, on a clean work surface. Brush edges with water. Place about a tablespoonful of filling on one half of each wrapper and fold diagonally, forming a triangle. Press edges to seal. Overlap two ends together, press to seal. Continue until all mixture has been used. Working in batches, cook tortelloni in a pot of boiling salted water until just tender, about 3 minutes. Arrange on plates and drizzle olive oil, sprinkle parmesan cheese and finish with a few basil leaves for each plate.
I may be one of your longest members having had a box since 94? 95? With a few little gaps perhaps… So why do I love my box? The veg taste lovely and fresh - my son eats them like sweeties and I cook more interesting recipes.
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