Spinach Ravioli with Basil Oil

This is the second dish that Loren and I made together, adapted from the Donna Hay Seasons Book.  It was very filling, we could only eat a few pieces of ravioli each but they were extremely delicious.  I don't think I've enjoyed pasta this much.  Instead of using gow gee wrappers, we used vietnamese rice paper and they worked perfectly for us.

Ingredients for Ravioli and Filling
300g baby spinach
200g ricotta
1/2 cup finely grated parmesan
1 tbsp finely grated lemon rind
1/4 cup basil leaves, finely chopped
32 gow gee wrappers or 1 pkt of vietnamese paper rolls
200g fresh mozerella, sliced
Ingredients for Basil Oil
1 cup basil leaves
1/2 cup olive oil
1 tbsp lemon juice

To make the basil oil, place the basil, oil and lemon juice in the bowl of a food processor and process to combine.  Set aside.  Chop the spinach and place in a bowl with the ricotta, parmesan, lemon rind and basil and mix to combine.  Place a gow gree wrapped on a flat surface and brush the edges with water (or break vietnamese paper into quarters, and wet one of them before placing on a tray).  Place a tablespoon of the spinach mixture in the centre of the wrapper and top with another wrapper (or place mixture in vietnamese paper and roll it into a ball).  Press the edges to seal.  Repeat with remaining ingredients.  Cok the raviloi in a saucepan of salted boiling water for 3-4 minutes or until cooked through.  Arrange the raviloi with mozzarella and spoon over basil oil to serve.

I'm sharing this recipe at My Sweet and Savory for the Meatless Monday Cooking Campaign. Why don't you get involved too?


  1. I love how you can see the filling -- beautiful!

  2. This looks healthy and tasty! And I like the touch of east meets west from the wrappers :).

  3. What a grand idea! I'd have never thought of using the wrappers to hold the filling in place. Kudos. I hope you are having a wonderful day. Blessings...Mary

  4. That ravioli sounds excellent. Must try this recipe soon.

  5. This recipe is everything I like! Spinach, ricotta and parmesan... yum yum!

  6. Wow, great idea using the thin wraps, look so yummie!

  7. great recipe and would be lovely served for a Summer lunch. Thanks for the basil oil recipe! I have lemons and basil growing in my garden.

  8. I also like the idea of using those thin wrappers. Beautiful.

  9. Brittany...I just can't wait to use my rice wraps to make these roll packages. I just never had thought of this. Great on you for opening my culinary experiences.

    Ciao for now,

  10. This is great with the wrappers and a must try! Thanks!

  11. I just love this one. However, I just went thru ALL of your blog entrees to the end of the page and I have to say that you are truely an artist. Maybe I told you before in a comment, but it's true. You need to publish a book, that is if you haven't already . Keri


  12. le remplissage doit être exquis, tous ce qu'il y a de plus tentant!!!
    bonne soirée

  13. What a delicate pasta dish! Love it.

  14. I know it tasted good for sure :) I wonder if you have the recipe the the traditional ravioli. Raviolis here are hard to find - both restaurants (mostly people here go for pizza or spaghetti..), and the ones at the supermarket are super expensive -- which nobody buys at all. I think its similar to the local chinese Wonton skin. vietnamese skins are good too... have a good week ahead.

  15. To all of you above!
    Thank you so much for your kind comments. They always make me so excited.

    @ Keri: I'm truly touched by what you've said!! I'm glad you think that what I do is that worthwhile. It is my dream to do a book one day :)

  16. Oh yum!!! My daughter's catering partner is Vietnamese and we've made their spring rolls a few times. Delish!

  17. This looks sooooo good and good for you!

    I'll be trying these out!

  18. I have a package of the rice rolls, wraps and now I have a way to use them. Thanks for that, Brittany.

    I want to ask you if you would like to link this up to My Meatless Mondays. It is the perfect example of a meatless meal.


  19. Thanks for linking this recipe up. You are always welcome.

    How is the baking coming?

  20. I have never seen this wraps, from the picture I thought it were leaves of cabage.
    Looks nice

  21. Touchе. Sоlid argumеntѕ.
    Keep up the amazing effort.

    my homеpage ... wordpress.com

  22. Spot on with this write-up, I rеallу bеlieve thiѕ web ѕite needs a lot
    more attentіon. I'll probably be back again to read through more, thanks for the advice!

    Feel free to surf to my blog post: juicing recipes for weight loss

  23. I've been surfing online more than 3 hours today, yet I never found any interesting article like yours. It's pretty worth enough for me.
    Personally, if all webmasters аnd bloggеrs made gοod
    сοntеnt as you did, the net ωill be a lot moгe useful than ever before.

    Here is my blog: juicing for clear skin

  24. Неllo theгe! This article couldn't be written much better! Looking at this post reminds me of my previous roommate! He continually kept preaching about this. I am going to send this article to him. Pretty sure he's going to have a good reаd.
    I appreciate you for ѕhaгing!

    Feеl fгee to vіsit my web-site :: obdpedia.ru


Post a Comment

Popular Posts