1 lg bunch silverbeet, trimmed and rinsed
¾ c ricotta cheese
1 egg yolk
¼ cup parmesan cheese, finely grated
salt and pepper
wonton wrappers
basil leaves, more grated parmesan and good quality olive oil for serving
Put silverbeet in a saucepan with a large pinch of salt. Cover and cook until wilted and tender, about 5 minutes. Drain and chop leaves. Put leaves in the center of a tea towel and wring out excess moisture. Combine slverbeet, ricotta, egg yolk and cheese in a bowl and season with salt and pepper. Arrange wonton wrappers, a few at a time, on a clean work surface. Brush edges with water. Place about a tablespoonful of filling on one half of each wrapper and fold diagonally, forming a triangle. Press edges to seal. Overlap two ends together, press to seal. Continue until all mixture has been used. Working in batches, cook tortelloni in a pot of boiling salted water until just tender, about 3 minutes. Arrange on plates and drizzle olive oil, sprinkle parmesan cheese and finish with a few basil leaves for each plate.
This will be my third year for a weekly Frith Farm veg box. The veg is outstandingly fresh and it's great to see the range change as the year moves forward. You feel inspired to cook when you see what's in your box.
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.
