Step 1

Ravioli: Combine pork mince, 1 cup of basil, spinach and Feta in a bowl. Season.

Step 2

Separate gow gee wrappers and spoon one heaped teaspoon into the middle of each wrapper. Fold over and brush the bottom edge with water and press together with a fork.

Step 3

Continue until all the filling or wrappers have been used.

Step 4

To cook, add ravioli in batches to a pot of boiling water, reduce to a simmer and remove once the ravioli floats to the top or is cooked through.

Step 5

Alfredo Sauce: Melt butter in a medium, non-stick saucepan over medium heat.

Step 6

Add cream cheese and garlic, stir with a whisk until smooth.

Step 7

Gradually add milk, whisking to smooth out lumps.

Step 8

Combine 170 g of the Parmesan and pepper.

Step 9

Remove from heat when sauce reaches desired consistency.

Step 10

Assembly: Combine ravioli, salami, tomatoes, pine nuts and remaining basil leaves in a large glass ovenproof dish.

Step 11

Top with the alfredo sauce and carefully mix through.

Step 12

Top with the remaining parmesan and bake at 180C for 15 minutes or until golden.

Step 13

Serve immediately, garnished with basil leaves.