Buttercup, pecan and parmesan ravioli
Photo by Tamara West
Buy wonton wrappers at your Asian supermarket. You can buy thin and thick; I used thick. When turning them into ravioli experiment with different shapes and sizes, and adjust the amount of filling accordingly — there are no rules.
- Into a bowl mash roasted buttercup with a splash of olive oil. Add salt, ground nutmeg, and five spice. Add some ground pepper, fold in pecans and parmesan. Mix together and season with a little lemon zest and juice. Chill.
- Place a spoonful of mix into the centre of a wonton wrapper, brush the edges with water, and fold over into a triangle (squeezing out all air around the filling). Press the edges together firmly to seal. Repeat to make enough to serve.
- To cook. place ravioli into a pot of simmering salted water, and gently cook until they rise to the surface and are al dente (3-5 minutes). Remove with a slotted spook and drain on a clean tea towel. Serve with a tomato sauce or on a bed of wilted greens.