Silverbeet Tortelloni

Directions

Put silverbeet in a saucepan with a large pinch of salt. Cover and cook until wilted and tender, about 5 minutes. Drain and chop leaves. Put leaves in the center of a tea towel and wring out excess moisture. Combine slverbeet, ricotta, egg yolk and cheese in a bowl and season with salt and pepper. Arrange wonton wrappers, a few at a time, on a clean work surface. Brush edges with water. Place about a tablespoonful of filling on one half of each wrapper and fold diagonally, forming a triangle. Press edges to seal. Overlap two ends together, press to seal. Continue until all mixture has been used. Working in batches, cook tortelloni in a pot of boiling salted water until just tender, about 3 minutes. Arrange on plates and drizzle olive oil, sprinkle parmesan cheese and finish with a few basil leaves for each plate.