Apr 4 2013

Revved up ravioli

Manuela created this quick ‘n’ easy ravioli dish with a fusion of Italian and Cypriot flavours. This recipe uses wonton wrappers instead of fresh pasta, a great alternative when you are time poor and don’t have a pasta machine. The result is still delicious!

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Mix together grated Haloumi, Ricotta, and sliced asparagus until combined then season to taste with salt & pepper

Mix together grated Haloumi, Ricotta, and sliced asparagus until combined, add beaten egg and mix thoroughly

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Using the tip of your finger or a thin pastry brush, brush the edges of the wonton wrapper with water then place a second wrapper on top of the first, carefully pressing down the filling and removing as much air as possible, sealing the edges. Using a ravioli cutter, roll around the sides of the ravioli to seal

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Toast the pinenuts until golden and set aside. Place butter in a frying pan over medium-low heat. Cook for 3-4 minutes or until butter just starts to turn brown. Add sage and cook for 1 minute or until crisp. Add asparagus tips and toasted pinenuts. Continue to cook butter until golden brown

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  • Who: Manuela Vasington
  • Home is: Clovelly, Sydney
  • Family origin: Urbino, Italy
  • I can’t live without my: Pillow and mattress
  • Occupation: Graphic Designer
  • Dream Job: To open a wine bar or do something involving food. I love entertaining!
  • Currently I am obsessed with: Argentinian Malbec and Swedish clogs. And West German pottery – but that’s a continuous obsession
  • Childhood taste: Cresce with Prosciutto. It’s a thin and flaky flatbread that is a specialty of Urbino. My 3 brothers and I are so excited when Mum makes it to this day, which isn’t often as it’s time consuming
  • I will always have in my pantry: Tomatoes, garlic, anchovies, capers and olive oil
  • I learnt to cook from: My mum. When I was small, It was my job to turn the pasta machine and finish off the tortellini and ravioli. I then discovered baking and it took off from there
  • What I’m listening to: The Lumineers, Cat Power, Ben Howard and James Blake
  • The one place I must visit: Costa Rica. I’ve heard it’s amazing
  • Go to meal: Penne with Puttanesca Sauce
  • The unforgettable meal: Was in Cuba. It was more the circumstances that made it unforgettable. It was a black market affair – we were going to eat a 4 course meal for around $10 which included illegal lobster. Getting to the house was very cloak and dagger. Literally hiding behind corners and darting off one at a time to the next corner. On arriving, we sat in the front room watching ‘By the Rivers of Babylon’ by Boney M. I was sitting in a rocking chair rocking back and forth. The family’s 16 year old boy thought we’d like the music! It was a great evening
  • My piece of Sydney: The Bronte to Bondi walk. The sea air energises me
  • I do my groceries at: Norton Street Grocer, Coles, Woolworths and Daily Fresh (my local supermarket). Anywhere I can grab food quickly to be honest. I shop online a lot cause I don’t really like grocery shopping!
  • Guilty Pleasure: Leftover dessert
  • Who does the dishes: My flatmate Stephen, and the dishwasher

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Manuela's artwork and her gorgeous pottery collections adorning her beautiful home

Manuela’s artwork and her gorgeous West German pottery collections adorning her beautiful home

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Haloumi and Asparagus Ravioli with Burnt Butter Sauce

Ingredients - Serves 4-5

  • 200g Haloumi cheese, grated
  • 100g fresh ricotta cheese
  • 1 egg, beaten
  • 1 bunch asparagus, sliced finely (cut off tips for sauce)
  • 1 packet of wonton wrappers
  • salt & pepper to taste
  • 175 unsalted butter
  • 3 tbs pine nuts
  • 1/3 cup sage leaves
  1. Mix together grated Haloumi, Ricotta, and sliced asparagus until combined. Add salt & pepper.
  2. Add beaten egg and mix thoroughly.
  3. Lay out a square of wonton wrapper. Place about a teaspoon of filling in the middle of the square.
  4. Using the tip of your finger or a thin pastry brush, brush the edges of the wonton wrapper with water.
  5. Place a second wrapper on top of the first, carefully pressing down the filling and removing as much air as possible, sealing the edges. Using a ravioli cutter, roll around the sides of the ravioli to seal.
  6. Place the completed ravioli on a well-floured board or baking paper. Repeat until all the wrappers are used up, or you have a desired number of ravioli. These can also be frozen and placed in boiling water straight from freezer.
  7. To cook, gently slide 3-4 ravioli into boiling water for a few minutes until they float to the surface. Lift out with a slotted spoon and drain. Repeat until all done.
  8. Toast pinenuts until golden. Set aside.
  9. Meanwhile, place butter in a frying pan over medium-low heat. Cook for 3-4 minutes or until butter just starts to turn brown. Add sage and cook for 1 minute or until crisp. Add asparagus tips and toasted pinenuts. Continue to cook butter until golden brown.
  10. To serve, divide ravioli between serving plates and then pour over the butter sauce, dividing asparagus, sage and pinenuts evenly.
  11. Season with salt and pepper.
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2 Responses to Revved up ravioli

  1. mahani

    that looks and sounds delicious! definitely going to try this.

  2. Naomi

    That looks amazing!

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