½ tsp dried chilli flakes

2 cloves of garlic

500g cherry tomatoes, halved

60ml vegetable stock

100g ricotta

60g feta

1 egg yolk

20g finely grated parmesan

300g baby spinach leaves

Salt flakes, cracked black pepper

32 gow gee wrappers

Shaved parmesan, basil leaves to serve

Heat saucepan on medium, place baby spinach and splash of water, place on lid to let spinach wilt. Combine spinach in bowl with ricotta, feta, egg yolk, parmesan, salt, pepper. Place 1-2 tsp of mixture into centre of a wrapper, wet edges, top with another wrapper, seal edges. Repeat with mixture/wrappers. Heat fry pan over medium heat. Add butter, chilli, garlic (grated or sliced), cook for 1 minute. Add tomatoes, stock, cook 5-8 minutes. Set aside, keep warm. Cook ravioli for 3-5 minutes, top with spicy tomato sauce, dress with shaved parmesan and basil.