Creamy tomato, pork and veal ravioli

In a bowl, combine mince, walnuts and onion. Season to taste and mix well.

Place 4 wonton wrappers on a clean work surface. Spoon 1 teaspoon mince mixture in centre of each wrapper. Brush edges with water. Top with a second wrapper and press edges together to seal (make sure there are no air bubbles). Repeat with the remaining ingredients.

SAUCE: In a saucepan combine tomatoes, water, garlic and stock. Simmer for 10-15 minutes, stirring occasionally, until sauce thickens. Add cream and cook, stirring, for 1-2 minutes. Keep warm.

Meanwhile, cook ravioli in batches, in a large saucepan of boiling, salted water, for 2-3 minutes, until ravioli floats. Remove with a slotted spoon. Divide between serving bowls and spoon sauce over. Serve topped with shaved parmesan and parsley leaves.

TOP TIP Keep formed ravioli covered with damp cloth while working. This ensures they do not dry out before cooking.

Uncooked ravioli can be frozen in an airtight container for up to 1 month, provided the mince has not been frozen before.