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I learned from the Masterchef TV show that you can use gow gee or wonton wrappers to make ravioli. Tonight I used gow gee pastry circles to make ravioli filled with spinach, feta, gruyere and parmesan cheeses - along with some garlic, paprika and and an egg.
Served up with a sauce based on Philip Johnson's Open Ravioli, with bacon, kalamata olives, basil leaves, and some extra gruyere on top. Quite fine. Although too much on the plate!
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