Everyday recipes
Four cheeses pasta
Serving size: Serves 4
Cooking time: Less than 60 minutes
Course: MainFavourite flavours: Cheese,
Pasta
For more pasta recipes, see this week's Woman's Day (on sale March 8, 2010).
INGREDIENTS
1 teaspoon olive oil
1 small onion, finely chopped
¾ cup grated tasty cheese
¾ cup fresh ricotta
½ cup grated parmesan cheese
50g blue cheese, crumbled
1 egg, separated
275g packet gow gee wrappers
lemon wedges, to serve
SAUCE
90g butter
¼ cup fresh sage leaves
¼ teaspoon lemon juice
METHOD
- Heat oil in a small frying pan on medium. Saute onion for 1-2 minutes. Transfer to a bowl, and add cheeses and egg-yolk. Season to taste. Mix well.
- Place heaped teaspoonfuls of mixture in centre of each wrapper. Brush edges with lightly whisked egg-white. Fold over to enclose filling, pressing edges together firmly to seal.
- In a saucepan of boiling, salted water, cook pasta in 4-5 batches for 2-3 minutes each, until pasta floats. Remove with a slotted spoon.
- SAUCE Meanwhile, melt butter in small saucepan on medium, until frothy. Add sage leaves, stirring for 1-2 minutes, until nutty brown. Stir in lemon juice and season to taste. Drizzle over pasta to serve. Serve with lemon wedges.
TOP TIPs- Add chopped walnuts or pecans to the sauce for added crunch.
- Find gow gee wrappers in the freezer section of Asian stores and supermarkets.
