The FiFi Report 350

Ricotta and Silverbeet Ravioli ….adulterated from cuisine.com.au

its winter and time for pasta! Please buy the wonton wrappers and you can make this in an instant : it’s very relaxing putting it together : Think of it as craft.
You can use spinach but silverbeet has a more substantial flavour.

You need for 6 chicks, 2o models and about 4 hungry teenagers.

450g ricotta
pinch of grated nutmeg
6 tbsp grated parmesan
1/2 bunch silverbeet, leaves only, cooked, squeezed dry and chopped
1 egg, beaten
salt and pepper
wonton wrappers or pasta if you have it

Butter and sage sauce
75g butter
8 sage leaves (approx)
salt and pepper
freshly grated parmigiano cheese, to serve

  • Climb into your Gucci pyjamas.
  • Pull on your Hermes slippers.
  • pour a humongous glass of wine and gulp.
  • Now cook the silverbeet in boiling water
  • When it’s cooked after a minute or so you can squeeze out the water and chop it up
  • Now get a bowl and throw in the ricotta, nutmeg, parmesan, silverbeet and egg and mix together.
  • Gulp down another wine.
  • You might need George Clooney to read this to you if it’s now out of focus. Bless. Hic.
  • Season with lots of french sea salt and pepper.
  • Open up the wontons: you need two wrappers for each ravioli as it’s quite messy and will fall out if you use just one.
  • Dollop a teaspoon of the mixture on each wonton; makign sure you have enought wonton tops
  • You can brush between the edges with a little watered-down egg wash if you can be bothered or you can use water.
  • When you have used all the ricotta mix it’s time to place the other wonton top over the mix.
  • Now carefully press down around each one. TIP: if you are too tired and drunk then I suggest you ask George to do it.
  • Sprinkle with a little flour and place on tea towels while you finish the rest of the dough and filling.
  • When you are ready to eat, ( when are you not?) then you can cook the ravioli : its; done when it floats to the top.
  • So while the water is boiling you can whip up the butter sauce. S
  • Toss the naughty but nice butter in a frying pan over medium heat.
  • When the butter gets excited and starts to foam- like you in Prada -then throw in the sage leaves and a little salt and pepper.
  • Turn it off when you see the butter turn as golden brown as Chloe bag.
  • Talk about smelling delicious!
  • Carefully drain the ravioli and then arrange chicly on a white platter.
  • drizzle over the divine butter sauce and accessorise with a good sprinkling of parmesan.
  • YUM!