Valentine’s special heart shaped spinach and cheese ravioli A PINCH OF SALT

Chef Daniel’s next guest is MP Dr Gordon Reid who is a passionate local himself and advocate for hospitality and boosting the Central Coast’s profile.

With this very special Valentine’s edition, Chef Daniel shows Dr Reid how to make his own love heart shaped spinach and cheese ravioli. What a great way to impress your partner than to make something romantic for them. You can use whatever filling you like and freeze as many as you want in zip lock bags to use down the track. This is a great recipe for vegetarians.

Gordon is not only a politician, an Emergency department doctor, but also the second youngest MP in Federal Parliament of Australia.

He grew up in Umina, and values family and community as number one. He is very approachable and his door is always open to discuss matters that are important to you and the Central Coast.

Watch and listen to the full edutainment video from Chef Daniel for Central Coast Newspapers readers on YouTube free for a limited time. Our YouTube handle is @CentralCoastNewAU

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Ingredients:

• 1/2 bottle of Passata sauce

• 2 cloves of garlic

• Salt and pepper to taste

• 300 g bag Baby spinach

• 200g Ricotta cheese

• Egg pastry wonton wraps 20 pack

• Nutmeg

• One egg

• Half a cup of water for sauce

Filling Instructions:

1. Bring pot of water to the boil

2. Throw in 300g baby spinach for 5 seconds then remove the baby spinach and place in a separate metal bowl.

3. Keep the green water to cook the ravioli in later.

4. Add salt to baby spinach and one egg

5. Add 300g of ricotta cheese and mix together with a sprinkle of nutmeg

6. Place small amount in middle of wonton wrap, put a little water on your finger and dab around edges to help seal.

7. Add another wonton on top. Use heart shaped metal cake cutter and press down on ravioli to shape.

8. Place the ravioli in the green leftover water from before and cook for 2 minutes and set aside.

Sauce instructions:

• Slice garlic

• Oil in pan on low heat

• Cook garlic

• Add 1⁄2 bottle of Pasta sauce

• Add half a cup of vegetable water from before

• Add ravioli into sauce and cook altogether for 5 minutes

Serve:

Sauce and ravioli on a plate top with a drizzle of olive oil and basil leaves