Pork and veal ravioli

Note: The classic version contains 985kJ, 10g fat and 3g saturated fat.

In a bowl, combine mince, breadcrumbs, basil, parmesan and garlic.

Place gow gee wrappers on a clean work surface. Place tablespoonfuls of mixture on one half of each wrapper. Brush edges with water. Fold each wrapper in half to enclose filling and press to seal.

Bring a large frying pan of water to a slow boil. Add half ravioli. Simmer for 2-3 minutes, until cooked through. Remove with a slotted spoon to a plate. Repeat with remaining ravioli.

Tomato Chilli Sauce: Meanwhile, heat oil in a saucepan on medium. Add onion, garlic and chilli and cook, stirring, for 2-3 minutes, until softened. Mix in tomatoes and simmer for 4-5 minutes, until softened. Stir in stock and bring to the boil. Reduce heat to low and simmer for 1-2 minutes, until slightly reduced. Season to taste.

Spoon sauce and ravioli onto serving plates. Sprinkle with basil leaves to serve.

TOP TIP Gow gee wrappers are round pastry wrappers available from Asian grocers.

If you don't have fresh tomatoes at hand, use a 400g can of diced tomatoes.