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Splash oil into a frying pan and bring up to heat. Fry the mushrooms until they start to brown, then add the onions, spinach and mixed spice and cook for 2 minutes to wilt the spinach and onions.
Allow the mushrooms to cool then combine with the ricotta, fetta, egg and spinach.
Place 1 tsp of mushroom mixture onto the wonton skin, dab water around the edges, place another wonton skin on top and seal by crimping edges with a fork.
Place the vinegar into a small saucepan and boil for 10-15 minutes or until reduced to a syrup. Then add a splash of oil.
In lots of boiling salted water, cook the Ravelizas until they float. Serve with the white balsamic glaze. Garnish with cracked pepper and parsley.
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