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Photo of Spinach, ricotta and pumpkin ravioli by WW

Spinach, ricotta and pumpkin ravioli

Total Time
50 min
30 min
20 min
A slightly Asian twist on an Italian favourite, make your own ravioli using gow gee wrappers.



450 g, peeled, cut into 2cm pieces


1 clove(s), crushed

English spinach

1 bunch(es), trimmed

Reduced-fat ricotta cheese

½ cup(s), (100g)

Plain flour

1 tbs

Ground nutmeg

½ tsp

Gow gee wrappers

32 individual, (8cm round)

Olive oil

1 tbs, extra-virgin

Fresh chives

1 tbs, finely chopped


1 bunch(es), shredded diagonally


2 small, halved

Grated parmesan cheese



  1. Boil, steam or microwave pumpkin until tender. Mash in a bowl with garlic until almost smooth.
  2. Meanwhile, steam spinach until tender. Refresh under cold water. Drain, squeezing out as much excess moisture as possible. Finely chop spinach and add to mashed pumpkin with ricotta, flour and nutmeg. Mix until well combined.
  3. Lay 16 gow gee wrappers on a flat surface. Place 1 tablespoon pumpkin mixture in the middle of each wrapper. Brush edges with water and top with remaining wrappers. Press ravioli edges to seal.
  4. Heat oil in a small saucepan over medium heat. Add chives and remove from heat. Set aside for 5 minutes to infuse.
  5. Bring a large saucepan of salted water to the boil. Add asparagus and zucchini and cook for 1 minute or until tender. Remove with a slotted spoon. Cover to keep warm. Return water to the boil. Cook ravioli, in batches, for 2–3 minutes or until they float to the surface. Remove with a slotted spoon. Cover to keep warm.
  6. Divide asparagus and zucchini among plates and top with ravioli. Serve drizzled with chive oil and sprinkled with parmesan.


TIP: Gow gee wrappers are available in Asian food stores and some supermarkets.