Manuela created this quick ‘n’ easy ravioli dish with a fusion of Italian and Cypriot flavours. This recipe uses wonton wrappers instead of fresh pasta, a great alternative when you are time poor and don’t have a pasta machine. The result is still delicious!
Mix together grated Haloumi, Ricotta, and sliced asparagus until combined, add beaten egg and mix thoroughly.
Using the tip of your finger or a thin pastry brush, brush the edges of the wonton wrapper with water then place a second wrapper on top of the first, carefully pressing down the filling and removing as much air as possible, sealing the edges. Using a ravioli cutter, roll around the sides of the ravioli to seal.
Toast the pinenuts until golden and set aside. Place butter in a frying pan over medium-low heat. Cook for 3-4 minutes or until butter just starts to turn brown. Add sage and cook for 1 minute or until crisp. Add asparagus tips and toasted pinenuts. Continue to cook butter until golden brown.
- Who: Manuela Vasington
- Home is: Clovelly, Sydney
- Family origin: Urbino, Italy
- I can’t live without my: Pillow and mattress
- Occupation: Graphic Designer
- Dream Job: To open a wine bar or do something involving food. I love entertaining!
- Currently I am obsessed with: Argentinian Malbec and Swedish clogs. And West German pottery – but that’s a continuous obsession
- Childhood taste: Cresce with Prosciutto. It’s a thin and flaky flatbread that is a specialty of Urbino. My 3 brothers and I are so excited when Mum makes it to this day, which isn’t often as it’s time consuming
- I will always have in my pantry: Tomatoes, garlic, anchovies, capers and olive oil
- I learnt to cook from: My mum. When I was small, It was my job to turn the pasta machine and finish off the tortellini and ravioli. I then discovered baking and it took off from there
- What I’m listening to: The Lumineers, Cat Power, Ben Howard and James Blake
- The one place I must visit: Costa Rica. I’ve heard it’s amazing
- Go to meal: Penne with Puttanesca Sauce
- The unforgettable meal: Was in Cuba. It was more the circumstances that made it unforgettable. It was a black market affair – we were going to eat a 4 course meal for around $10 which included illegal lobster. Getting to the house was very cloak and dagger. Literally hiding behind corners and darting off one at a time to the next corner. On arriving, we sat in the front room watching ‘By the Rivers of Babylon’ by Boney M. I was sitting in a rocking chair rocking back and forth. The family’s 16 year old boy thought we’d like the music! It was a great evening
- My piece of Sydney: The Bronte to Bondi walk. The sea air energises me
- I do my groceries at: Norton Street Grocer, Coles, Woolworths and Daily Fresh (my local supermarket). Anywhere I can grab food quickly to be honest. I shop online a lot cause I don’t really like grocery shopping!
- Guilty Pleasure: Leftover dessert
- Who does the dishes: My flatmate Stephen, and the dishwasher
Haloumi and Asparagus Ravioli with Burnt Butter Sauce
Prep time: | Cook time: | Serves 4-5
- 200g Haloumi cheese, grated
- 100g fresh ricotta cheese
- 1 egg, beaten
- 1 bunch asparagus, sliced finely (cut off tips for sauce)
- 1 packet of wonton wrappers
- salt & pepper to taste
- 175 unsalted butter
- 3 tbs pine nuts
- 1/3 cup sage leaves
- Mix together grated Haloumi, Ricotta, and sliced asparagus until combined. Add salt & pepper.
- Add beaten egg and mix thoroughly.
- Lay out a square of wonton wrapper. Place about a teaspoon of filling in the middle of the square.
- Using the tip of your finger or a thin pastry brush, brush the edges of the wonton wrapper with water.
- Place a second wrapper on top of the first, carefully pressing down the filling and removing as much air as possible, sealing the edges. Using a ravioli cutter, roll around the sides of the ravioli to seal.
- Place the completed ravioli on a well-floured board or baking paper. Repeat until all the wrappers are used up, or you have a desired number of ravioli. These can also be frozen and placed in boiling water straight from freezer.
- To cook, gently slide 3-4 ravioli into boiling water for a few minutes until they float to the surface. Lift out with a slotted spoon and drain. Repeat until all done.
- Toast pinenuts until golden. Set aside.
- Meanwhile, place butter in a frying pan over medium-low heat. Cook for 3-4 minutes or until butter just starts to turn brown. Add sage and cook for 1 minute or until crisp. Add asparagus tips and toasted pinenuts. Continue to cook butter until golden brown.
- To serve, divide ravioli between serving plates and then pour over the butter sauce, dividing asparagus, sage and pinenuts evenly.
- Season with salt and pepper.