Pomodoro means “tomato” in Italian. Here, piquanté peppers, garlic, and a medley of baby tomatoes come together with true Italian flair to smother mouthwatering morsels of spinach and ricotta ravioli.
RAVIOLI AL POMODORO
RAVIOLI AL POMODORO
with bocconcini & piquanté peppers
Hands on Time: 15 - 25 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Baby Tomatoes
- Balsamic Reduction
- Bocconcini Balls
- Fresh Basil
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Pumpkin Seeds
- Spinach & Ricotta Ravioli
- Sweet Piquanté Peppers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Butter
- Water
PUMPKIN SEEDS
Boil the kettle. Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
POMODORO SAUCE
Return the pan to a low-medium heat with a drizzle of oil. When hot, add in the grated garlic, whole baby tomatoes, and chopped piquanté peppers. Give them a stir, pop on the lid, and cook for 5-6 minutes until the tomatoes begin to soften. Use your cooking utensil to break up the tomatoes as they cook, taking care not to spatter yourself with hot tomato juice! If the sauce becomes too dry, add another drizzle of oil or a knob of butter. On completion, season to taste and place in a bowl. Cover with a plate and set aside to keep warm.
BOIL THE RAVIOLI
Fill a pot with boiling water and add a generous pinch of salt. Place over a medium-high heat and bring back up to the boil. Once boiling, cook the ravioli for 3-4 minutes until they begin to float and are heated through. Drain on completion.
CRISP THE RAVIOLI
Wipe down the pan and return to a medium- high heat with a drizzle of oil and a knob of butter. When the butter begins to foam, fry the ravioli in a single layer for 4-5 minutes until crispy and golden, tossing occasionally. For the best results, do this step in batches, adding more butter in between each batch. On completion, return all of the ravioli to the pan.
ALL TOGETHER NOW!
Keeping the pan on the heat, add in the pomodoro sauce and toss with the ravioli. Cook for 2-3 minutes until heated through. Remove from the heat on completion. Stir in half of the shredded basil and season to taste. Toss the rinsed green leaves with a drizzle of oil.
BOWL UP
Fill a bowl with mouthwatering ravioli al pomodoro. Scatter over the remaining shredded basil, the toasted pumpkin seeds, and the halved bocconcini. Serve the fresh green leaves on the side with a drizzle of the balsamic reduction. Buon appetito!
Garlic Clove - 1
Fresh Basil - 5g
Spinach & Ricotta Ravioli - 175g
Baby Tomatoes - 150g
Sweet Piquante peppers - 50g
Bocconcini Balls - 4
Green Leaves - 20g
Pumpkin Seeds - 8g
Balsamic Reduction - 10ml
PUMPKIN SEEDS
Boil the kettle. Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
POMODORO SAUCE
Return the pan to a low-medium heat with a drizzle of oil. When hot, add in the grated garlic, whole baby tomatoes, and chopped piquanté peppers. Give them a stir, pop on the lid, and cook for 7-8 minutes until the tomatoes begin to soften. Use your cooking utensil to break up the tomatoes as they cook, taking care not to spatter yourself with hot tomato juice! If the sauce becomes too dry, add another drizzle of oil or a knob of butter. On completion, season to taste and place in a bowl. Cover with a plate and set aside to keep warm.
BOIL THE RAVIOLI
Fill a pot with boiling water and add a generous pinch of salt. Place over a medium-high heat and bring back up to the boil. Once boiling, cook the ravioli for 3-4 minutes until they begin to float and are heated through. Drain on completion.
CRISP THE RAVIOLI
Wipe down the pan and return to a medium- high heat with a drizzle of oil and a knob of butter. When the butter begins to foam, fry the ravioli in a single layer for 4-5 minutes until crispy and golden, tossing occasionally. For the best results, do this step in batches, adding more butter in between each batch. On completion, return all of the ravioli to the pan.
ALL TOGETHER NOW!
Keeping the pan on the heat, add in the pomodoro sauce and toss with the ravioli. Cook for 2-3 minutes until heated through. Remove from the heat on completion. Stir in half of the shredded basil and season to taste. Toss the rinsed green leaves with a drizzle of oil.
BOWL UP
Fill a bowl with mouthwatering ravioli al pomodoro. Scatter over the remaining shredded basil, the toasted pumpkin seeds, and the halved bocconcini. Serve the fresh green leaves on the side with a drizzle of the balsamic reduction. Buon appetito!
Garlic cloves - 2
Fresh Basil - 10g
Spinach & Ricotta Ravioli - 350g
Baby Tomatoes - 300g
Sweet Piquante peppers - 100g
Bocconcini Balls - 8
Green Leaves - 40g
Pumpkin Seeds - 15g
Balsamic Reduction - 20ml
PUMPKIN SEEDS
Boil the kettle. Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
POMODORO SAUCE
Return the pan to a low-medium heat with a drizzle of oil. When hot, add in the grated garlic, whole baby tomatoes, and chopped piquanté peppers. Give them a stir, pop on the lid, and cook for 7-8 minutes until the tomatoes begin to soften. Use your cooking utensil to break up the tomatoes as they cook, taking care not to spatter yourself with hot tomato juice! If the sauce becomes too dry, add another drizzle of oil or a knob of butter. On completion, season to taste and place in a bowl. Cover with a plate and set aside to keep warm.
BOIL THE RAVIOLI
Fill a pot with boiling water and add a generous pinch of salt. Place over a medium-high heat and bring back up to the boil. Once boiling, cook the ravioli for 3-4 minutes until they begin to float and are heated through. Drain on completion.
CRISP THE RAVIOLI
Wipe down the pan and return to a medium- high heat with a drizzle of oil and a knob of butter. When the butter begins to foam, fry the ravioli in a single layer for 4-5 minutes until crispy and golden, tossing occasionally. For the best results, do this step in batches, adding more butter in between each batch. On completion, return all of the ravioli to the pan.
ALL TOGETHER NOW!
Keeping the pan on the heat, add in the pomodoro sauce and toss with the ravioli. Cook for 2-3 minutes until heated through. Remove from the heat on completion. Stir in half of the shredded basil and season to taste. Toss the rinsed green leaves with a drizzle of oil.
BOWL UP
Fill a bowl with mouthwatering ravioli al pomodoro. Scatter over the remaining shredded basil, the toasted pumpkin seeds, and the halved bocconcini. Serve the fresh green leaves on the side with a drizzle of the balsamic reduction. Buon appetito!
Garlic cloves - 2
Fresh Basil - 10g
Spinach & Ricotta Ravioli - 350g
Baby Tomatoes - 300g
Sweet Piquante peppers - 100g
Bocconcini Balls - 8
Green Leaves - 40g
Pumpkin Seeds - 15g
Balsamic Reduction - 20ml
PUMPKIN SEEDS
Boil the kettle. Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
POMODORO SAUCE
Return the pan to a low-medium heat with a drizzle of oil. When hot, add in the grated garlic, whole baby tomatoes, and chopped piquanté peppers. Give them a stir, pop on the lid, and cook for 8-10 minutes until the tomatoes begin to soften. Use your cooking utensil to break up the tomatoes as they cook, taking care not to spatter yourself with hot tomato juice! If the sauce becomes too dry, add another drizzle of oil or a knob of butter. On completion, season to taste and place in a bowl. Cover with a plate and set aside to keep warm.
BOIL THE RAVIOLI
Fill a pot with boiling water and add a generous pinch of salt. Place over a medium-high heat and bring back up to the boil. Once boiling, cook the ravioli for 3-4 minutes until they begin to float and are heated through. Drain on completion.
CRISP THE RAVIOLI
Wipe down the pan and return to a medium- high heat with a drizzle of oil and a knob of butter. When the butter begins to foam, fry the ravioli in a single layer for 4-5 minutes until crispy and golden, tossing occasionally. For the best results, do this step in batches, adding more butter in between each batch. On completion, return all of the ravioli to the pan.
ALL TOGETHER NOW!
Keeping the pan on the heat, add in the pomodoro sauce and toss with the ravioli. Cook for 3-4 minutes until heated through. Remove from the heat on completion. Stir in half of the shredded basil and season to taste. Toss the rinsed green leaves with a drizzle of oil.
BOWL UP
Fill a bowl with mouthwatering ravioli al pomodoro. Scatter over the remaining shredded basil, the toasted pumpkin seeds, and the halved bocconcini. Serve the fresh green leaves on the side with a drizzle of the balsamic reduction. Buon appetito!
Garlic cloves - 4
Fresh Basil - 20g
Spinach & Ricotta Ravioli - 700g
Baby Tomatoes - 600g
Sweet Piquante Peppers - 200g
Bocconcini Balls - 16
Green Leaves - 80g
Pumpkin Seeds - 30g
Balsamic Reduction - 40ml
Woolies Products in this dish
