Recipe Susan Greig Ingredients: 450g ricotta cheese 250g cream cheese 1 onion, finely chopped olive oil 1T chilli paste 4T tomato paste sea salt and milled black pepper 1 packet rice-paper wrappers a small handful of flatleaf parsley 100g baby spinach 1 garlic clove 1/4 cup cream Directions: Combine the ricotta and cream cheese, and mash together into a smooth paste. Sauté the onion in a little olive oil until soft and translucent, and add to the cheese mixture along with the chilli paste, tomato paste and seasoning. Dunk the rice-paper wrappers in a bowl of hot water, one at a time, until softened. Place a tablespoon of the cheese mixture and one leaf of parsley on a sheet of rice paper and fold it into a triangular parcel. Keep the parcels warm in the oven at a low heat while you make the sauce. Place the spinach, garlic, a dash of olive oil, cream and seasoning to taste in a food processor and blend, adding more cream if necessary, to form a thick sauce. Heat in a small saucepan and serve with the ricotta parcels. Serves 8 This recipe was originally published in the 2012 House and Leisure Food issue.