Pomodoro means “tomato” in Italian. Here, piquanté peppers, garlic, and a rainbow medley of baby tomatoes meld together with flavoursome flair to smother mouthwatering morsels of spinach and ricotta ravioli, topped off with balls of soft Italian cheese, fresh basil and a crunch of pumpkin seeds. Ah, si piccola!
Haute Cabrière Ravioli
Haute Cabrière Ravioli
with spinach & ricotta, pomodoro sauce & bocconcini
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Balsamic Glaze
- Bocconcini Balls
- Fresh Basil
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Piquanté Peppers
- Pumpkin Seeds
- Rainbow Baby Tomato Medley
- Spinach & Ricotta Ravioli
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
SEEDS
Boil the kettle for step 3. Place a lidded pan on medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and colour. Remove on completion and set aside for serving.
SAUCE
Return the pan to a medium-low heat with a drizzle of oil. When hot, add in the grated garlic, baby tomatoes, and chopped piquanté peppers. Give a stir and pop on the lid. Cook for 5-6 minutes until the tomatoes are soft, breaking them up as they cook. If the sauce becomes too dry, add in a drizzle of oil or a knob of butter. On completion, season and set aside. Wipe down the pan and set aside for step 4.
BOIL
Place a pot, with generously salted boiling water, over a medium-high heat. Once boiling rapidly, cook the ravioli for 3-4 minutes until they begin to float and are heated through. Drain on completion and toss with oil.
CRISP
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. Once foaming, fry the ravioli in a single layer for 3-4 minutes until crispy and golden, tossing occasionally.
AND!
Keeping the pan on the heat, add in the pomodoro sauce. Cook for 2-3 minutes until heated through, gently tossing to coat the ravioli. Remove from the heat and stir through ½ of the shredded basil, ½ of the bocconcini halves and seasoning to taste. Toss a drizzle of oil through the rinsed green leaves.
GO!
Plate up the ravioli al pomodoro. Scatter over the remaining basil, toasted pumpkin seeds, and remaining bocconcini. Serve the dressed leaves on the side with drizzles of balsamic glaze. Buon appetito!
Pumpkin Seeds - 10g
Garlic Clove - 1
Rainbow Baby Tomato Medley - 150g
Piquanté Peppers - 50g
Spinach & Ricotta Ravioli - 175g
Fresh Basil - 5g
Bocconcini Balls - 4
Green Leaves - 20g
Balsamic Glaze - 10ml
SEEDS
Boil the kettle for step 3. Place a pot on medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and colour. Remove on completion and set aside for serving
SAUCE
Return the pot to a medium-low heat with a drizzle of oil. When hot, add in the grated garlic, baby tomatoes, and chopped piquanté peppers. Give a stir and pop on a lid. Cook for 7-8 minutes until the tomatoes are soft, breaking them up as they cook. If the sauce becomes too dry, add in a drizzle of oil or a knob of butter. On completion, season and set aside. Wipe down the pot and set aside for step 4.
BOIL
Place a pot, with generously salted boiling water, over a medium-high heat. Once boiling rapidly, cook the ravioli for 3-4 minutes until they begin to float and are heated through. Drain on completion and toss with oil.
CRISP
Return the pot used for the sauce to a medium-high heat with a drizzle of oil and a knob of butter. Once foaming, fry the ravioli in a single layer for 4-5 minutes until crispy and golden, tossing occasionally. Do this step in batches if necessary. On completion, return all of the ravioli to the pot.
AND!
Keeping the pot on the heat, add in the pomodoro sauce. Cook for 3-4 minutes until heated through, gently tossing to coat the ravioli. Remove from the heat and stir through ½ of the shredded basil, ½ of the bocconcini halves and seasoning to taste. Toss a drizzle of oil through the rinsed green leaves.
GO!
Plate up the ravioli al pomodoro. Scatter over the remaining basil, toasted pumpkin seeds, and remaining bocconcini. Serve the dressed leaves on the side with drizzles of balsamic glaze. Buon appetito!
Pumpkin Seeds - 20g
Garlic Cloves - 2
Rainbow Baby Tomato Medley - 300g
Piquanté Peppers - 100g
Spinach & Ricotta Ravioli - 350g
Fresh Basil - 10g
Bocconcini Balls - 8
Green Leaves - 40g
Balsamic Glaze - 20ml
SEEDS
Boil the kettle for step 3. Place a pot on medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and colour. Remove on completion and set aside for serving.
SAUCE
Return the pot to a medium-low heat with a drizzle of oil. When hot, add in the grated garlic, baby tomatoes, and chopped piquanté peppers. Give a stir and pop on a lid. Cook for 8-10 minutes until the tomatoes are soft, breaking them up as they cook. If the sauce becomes too dry, add in a drizzle of oil or a knob of butter. On completion, season and set aside. Wipe down the pot and set aside for step 4.
BOIL
Place a pot, with generously salted boiling water, over a medium-high heat. Once boiling rapidly, cook the ravioli for 3-4 minutes until they begin to float and are heated through. Drain on completion and toss with oil.
CRISP
Return the pot used for the sauce to a medium-high heat with a drizzle of oil and a knob of butter. Once foaming, fry the ravioli in a single layer for 4-5 minutes until crispy and golden, tossing occasionally. Do this step in batches if necessary. On completion, return all of the ravioli to the pot.
AND!
Keeping the pot on the heat, add in the pomodoro sauce. Cook for 3-4 minutes until heated through, gently tossing to coat the ravioli. Remove from the heat and stir through ½ of the shredded basil, ½ of the bocconcini halves and seasoning to taste. Toss a drizzle of oil through the rinsed green leaves.
GO!
Plate up the ravioli al pomodoro. Scatter over the remaining basil, toasted pumpkin seeds, and remaining bocconcini. Serve the dressed leaves on the side with drizzles of balsamic glaze. Buon appetito!
Pumpkin Seeds - 30g
Garlic Cloves - 3
Rainbow Baby Tomato Medley - 450g
Piquanté Peppers - 150g
Spinach & Ricotta Ravioli - 525g
Fresh Basil - 15g
Bocconcini Balls - 12
Green Leaves - 60g
Balsamic Glaze - 30ml
SEEDS
Boil the kettle for step 3. Place a pot on medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and colour. Remove on completion and set aside for serving.
SAUCE
Return the pot to a medium-low heat with a drizzle of oil. When hot, add in the grated garlic, baby tomatoes, and chopped piquanté peppers. Give a stir and pop on a lid. Cook for 8-10 minutes until the tomatoes are soft, breaking them up as they cook. If the sauce becomes too dry, add in a drizzle of oil or a knob of butter. On completion, season and set aside. Wipe down the pot and set aside for step 4.
BOIL
Place a pot, with generously salted boiling water, over a medium-high heat. Once boiling rapidly, cook the ravioli for 3-4 minutes until they begin to float and are heated through. Drain on completion and toss with oil.
CRISP
Return the pot used for the sauce to a medium-high heat with a drizzle of oil and a knob of butter. Once foaming, fry the ravioli in a single layer for 4-5 minutes until crispy and golden, tossing occasionally. Do this step in batches if necessary. On completion, return all of the ravioli to the pot.
AND!
Keeping the pot on the heat, add in the pomodoro sauce. Cook for 3-4 minutes until heated through, gently tossing to coat the ravioli. Remove from the heat and stir through ½ of the shredded basil, ½ of the bocconcini halves and seasoning to taste. Toss a drizzle of oil through the rinsed green leaves.
GO!
Plate up the ravioli al pomodoro. Scatter over the remaining basil, toasted pumpkin seeds, and remaining bocconcini. Serve the dressed leaves on the side with drizzles of balsamic glaze. Buon appetito!
Pumpkin Seeds - 40g
Garlic Cloves - 4
Rainbow Baby Tomato Medley - 600g
Piquanté Peppers - 200g
Spinach & Ricotta Ravioli - 700g
Fresh Basil - 20g
Bocconcini Balls - 16
Green Leaves - 80g
Balsamic Glaze - 40ml
Woolies Products in this dish
