Method

• 1.
  Combine ricotta, provolone and Parmigiano Reggiano in a bowl, using a fork to mash together. Stir in chives, basil, 1/4 tsp salt flakes and freshly ground black pepper to taste, and set aside.
• 2.
  Lay half the gow gee wrappers on a clean cutting board and place 1 heaped tbs of cheese mixture in centre of each, pressing down to flatten slightly. Brush the edges with a little water and top with remaining wrappers, sealing the edges and pressing out any air bubbles. Set aside or store, covered, in the fridge.
• 3.
  For the butter and walnut sauce, toast walnuts in a large, deep frypan over medium-high heat, stirring occasionally, for 3-5 minutes until golden and fragrant. Remove walnuts from pan. Set aside.
• 4.
  Reheat the same pan over medium-high heat. Add butter and cook, swirling, for 1 minute or until butter melts and starts to turn a nutty golden brown. Add vinegar, swirling pan to combine.
• 5.
  To cook the ravioli, bring a large saucepan of lightly salted water to a simmer over medium-high heat. Gently lower in ravioli, one at a time, and cook, gently stirring occasionally, for 3-5 minutes until the ravioli rises to the surface.
• 6.
  Using a slotted spoon, transfer cooked ravioli to the butter sauce pan, carrying along some of the pasta water with them. Sprinkle over extra 30g Parmigiano Reggiano and shake pan gently to combine and coat each ravioli in the sauce until the cheese starts to melt. Remove pan from heat, add walnuts and gently toss to combine.
• 7.
  Serve topped with extra Parmigiano Reggiano and basil leaves.