• brown onion, finely chopped

  • 200g baby spinach

  • 100g smooth ricotta

  • 50g fetta

  • 1 egg

  • ¼ tsp mixed spice

  • ½ a pack of wonton skins

  • 250ml white balsamic vinegar

  • Extra virgin olive oil

  • Pepper

  • Parsley (to garnish)


  • 1.

    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.

  • 2.

    Allow the mushrooms to cool then combine with the ricotta, fetta, egg and spinach.

  • 3.

    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.

  • 4.

    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.

  • 5.

    In lots of boiling salted water, cook the Ravelizas until they float. Serve with the white balsamic glaze. Garnish with cracked pepper and parsley.


For more information and recipes from this series, click on the following link

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