Ingredients
- 25 g (1 oz) butter
- 1 leek, white part only, cut lengthways and finely sliced
- 200 g (7 oz) ricotta cheese
- 25 g (1 oz/1/4 cup) grated parmesan cheese
- 1 handful basil, torn
- 3 tablespoons pine nuts, toasted
- 24 round gow gee dumpling wrappers
Tomato salsa
- 2 vine-ripened tomatoes
- boiling water
- 1 small handful basil, torn
- 2 tablespoons garlic-infused olive oil
Method
1. Line the base of two steamers with baking paper and punch with holes. Melt the butter in a large frying pan over medium–low heat and cook the leek for 10 minutes, or until softened but not coloured. Remove the leek from the pan and allow to cool in a bowl. Combine the ricotta, parmesan, basil and pine nuts in a large bowl and season with salt and ground pepper. Add the cooled leeks and toss to combine.
2. Lay 12 gow gee wrappers out on a clean surface. Place a heaped tablespoon of the mixture in the middle of each wrapper, leaving a 2 cm (3/4 inch) border. Brush the border with water and place a second wrapper on top. Press down securely around the edges to prevent any filling spilling out.
3. Arrange the ravioli in a single layer in the steamers. Brush generously with water on both sides then cover with a lid. Sit the steamers over a saucepan or wok of boiling water and steam for 15 minutes, brushing once with water halfway through cooking.
4. To make the salsa, score a cross in the base of the tomatoes. Put in a heatproof bowl and cover with boiling water. Leave for 30 seconds, then transfer to cold water and peel away the skin from the cross. Cut the tomatoes in half, scoop out the seeds, then finely chop the flesh. Toss together the tomato, basil and oil. Arrange three ravioli on each serving plate and spoon on some of the salsa.
