Beef ravioli

Ingredients

250 g lean beef mince

50 g semi dried tomatoes

125 g fresh ricotta

0.25 cup chopped Italian parsley

48 x 8cm square wonton wrappers

375 ml tomato based pasta sauce, arrabbiata flavor

shaved parmesan and fresh basil leaves to serve

Combine beef, tomatoes, ricotta and parsley. Divide into 24 portions.
Lay half of the wrappers on a flat board. Top each with one portion beef mixture.
Moisten edges of wonton wrappers. Top with remaining wrappers and press edges gently together.
Place in single layer on baking paper to prevent sticking.
Bring large pan of water to the boil. Cook ravioli in rapidly boiling water for 7 minutes until softened and filling is cooked. Drain well.
Meanwhile heat pasta sauce over low heat until boiling.
Serve ravioli in shallow bowls topped with pasta sauce, shaved parmesan and fresh basil leaves.

Work quickly with wonton wrappers as they will dry out if left uncovered.
Square wonton wrappers are available in most supermarkets or Asian grocery stores.
Fresh ricotta is readily available. If using packaged ricotta it may need to be drained.