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

Method
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?