What are the main ingredients in Crunchy Baked Beef Ravioli?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Sugar/Sweetener/Honey

What is the nutritional information of Crunchy Baked Beef Ravioli?

Calories: 875, Carbs: 89 grams, Fat: grams, Protein: 41.9 grams, Sugar: 11.7 grams, Salt: 1215 grams

How do I prepare Crunchy Baked Beef Ravioli?

BUBBLING AWAY: Preheat the oven to the grill setting or the highest temperature. Boil the kettle. Place a pot for the ravioli over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the ravioli for 2-3 minutes until they begin to float and are heated through. Drain on completion and toss through some oil to prevent sticking. CRUNCHY CRUMB: Heat 60g of butter in the microwave or in a pot over the stove until completely melted. Remove from the microwave or stove, and mix in the grated cheese, the breadcrumbs, and seasoning. GRILL & GREENS: Add the cooked ravioli to the sauce and mix until fully coated. Place in a small ovenproof dish. Sprinkle over the crumb mixture and pop in the hot oven. Grill for 3-4 minutes until the breadcrumbs are golden. In a salad bowl, combine ½ the cheese ribbons, the remaining spinach, a drizzle of oil, and seasoning. PASTA-TIVELY DELICIOUS!: Plate up a generous helping of the baked ravioli and side with the fresh spinach salad. Sprinkle over the picked oregano leaves and the remaining cheese ribbons. Dive in, Chef! WHEN THE RAVIOLI IS DONE…: Return the pot, wiped down, to a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft and translucent, shifting occasionally. Add the grated garlic and the rub and fry for 1 minute, shifting constantly, until fragrant. Stir in the passata, 100ml of warm water, and leave to simmer for 7-8 minutes until slightly reduced. On completion, add the crème fraîche, ½ the rinsed spinach, seasoning, and a sweetener of choice (to taste). Mix until fully combined. Remove from the heat.

What should be prepared from my kitchen to make Crunchy Baked Beef Ravioli?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Sugar/Sweetener/Honey

Crunchy Baked Beef Ravioli

A beautiful and bubbling beef ravioli bake. Delectable beef pillows are coated in a creamy tomato sauce and baked under a crunchy blanket of panko breadcrumbs. It is finished off with fresh oregano and Italian-style cheese. Classic, tasty and simple; why tamper with perfection?

Crunchy Baked Beef Ravioli

with fresh oregano & Italian-style hard cheese

Hands on Time: 10 - 25 minutes

Overall Time: 20 - 35 minutes

Download the Recipe for 2

Ingredients:

Beef
Beef Ravioli
Creme Fraiche
Fresh Oregano
Garlic Clove
Garlic Cloves
Italian-style Hard Cheese
NOMU Provençal Rub
Onion
Onions
Panko Breadcrumbs
Spinach
Tomato Passata

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter
Sugar/Sweetener/Honey

Serves 1

BUBBLING AWAY
Preheat the oven to the grill setting or the highest temperature. Boil the kettle. Place a pot for the ravioli over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the ravioli for 2-3 minutes until they begin to float and are heated through. Drain on completion and toss through some oil to prevent sticking.
CRUNCHY CRUMB
Heat 40g of butter in the microwave or in a pot over the stove until completely melted. Remove from the microwave or stove, and mix in the grated cheese, the breadcrumbs, and seasoning.
WHEN THE RAVIOLI IS DONE…
Return the pot, wiped down, to a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft and translucent, shifting occasionally. Add the grated garlic and the rub and fry for 1 minute, shifting constantly, until fragrant. Stir in the passata, 50ml of warm water, and leave to simmer for 6-7 minutes until slightly reduced. On completion, add the crème fraîche, ½ the rinsed spinach, seasoning, and a sweetener of choice (to taste). Mix until fully combined. Remove from the heat.
GRILL & GREENS
Add the cooked ravioli to the sauce and mix until fully coated. Place in a small ovenproof dish. Sprinkle over the crumb mixture and pop in the hot oven. Grill for 3-4 minutes until the breadcrumbs are golden. In a salad bowl, combine ½ the cheese ribbons, the remaining spinach, a drizzle of oil, and seasoning.
PASTA-TIVELY DELICIOUS!
Plate up a generous helping of the baked ravioli and side with the fresh spinach salad. Sprinkle over the picked oregano leaves and the remaining cheese ribbons. Dive in, Chef!

Beef Ravioli - 175g
Italian-style Hard Cheese - 30g
Panko Breadcrumbs - 50ml
Onion - 1
Garlic Clove - 1
NOMU Provencal Rub - 5ml
Tomato Passata - 100ml
Creme Fraiche - 45ml
Spinach - 40g
Fresh Oregano - 4g

Download the Recipe

Serves 2

BUBBLING AWAY
Preheat the oven to the grill setting or the highest temperature. Boil the kettle. Place a pot for the ravioli over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the ravioli for 2-3 minutes until they begin to float and are heated through. Drain on completion and toss through some oil to prevent sticking.
CRUNCHY CRUMB
Heat 60g of butter in the microwave or in a pot over the stove until completely melted. Remove from the microwave or stove, and mix in the grated cheese, the breadcrumbs, and seasoning.
WHEN THE RAVIOLI IS DONE…
Return the pot, wiped down, to a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft and translucent, shifting occasionally. Add the grated garlic and the rub and fry for 1 minute, shifting constantly, until fragrant. Stir in the passata, 100ml of warm water, and leave to simmer for 7-8 minutes until slightly reduced. On completion, add the crème fraîche, ½ the rinsed spinach, seasoning, and a sweetener of choice (to taste). Mix until fully combined. Remove from the heat.
GRILL & GREENS
Add the cooked ravioli to the sauce and mix until fully coated. Place in a small ovenproof dish. Sprinkle over the crumb mixture and pop in the hot oven. Grill for 3-4 minutes until the breadcrumbs are golden. In a salad bowl, combine ½ the cheese ribbons, the remaining spinach, a drizzle of oil, and seasoning.
PASTA-TIVELY DELICIOUS!
Plate up a generous helping of the baked ravioli and side with the fresh spinach salad. Sprinkle over the picked oregano leaves and the remaining cheese ribbons. Dive in, Chef!

Beef Ravioli - 350g
Italian-style Hard Cheese - 60g
Panko Breadcrumbs - 100ml
Onion - 1
Garlic Cloves - 2
NOMU Provencal Rub - 10ml
Tomato Passata - 200ml
Creme Fraiche - 85ml
Spinach - 80g
Fresh Oregano - 8g

Download the Recipe

Serves 3

BUBBLING AWAY
Preheat the oven to the grill setting or the highest temperature. Boil the kettle. Place a pot for the ravioli over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the ravioli for 2-3 minutes until they begin to float and are heated through. Drain on completion and toss through some oil to prevent sticking.
CRUNCHY CRUMB
Heat 80g of butter in the microwave or in a pot over the stove until completely melted. Remove from the microwave or stove, and mix in the grated cheese, the breadcrumbs, and seasoning.
WHEN THE RAVIOLI IS DONE…
Return the pot, wiped down, to a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft and translucent, shifting occasionally. Add the grated garlic and the rub and fry for 1 minute, shifting constantly, until fragrant. Stir in the passata, 150ml of warm water, and leave to simmer for 8-10 minutes until slightly reduced. On completion, add the crème fraîche, ½ the rinsed spinach, seasoning, and a sweetener of choice (to taste). Mix until fully combined. Remove from the heat.
GRILL & GREENS
Add the cooked ravioli to the sauce and mix until fully coated. Place in an ovenproof dish. Sprinkle over the crumb mixture and pop in the hot oven. Grill for 4-5 minutes until the breadcrumbs are golden. In a salad bowl, combine ½ the cheese ribbons, the remaining spinach, a drizzle of oil, and seasoning.
PASTA-TIVELY DELICIOUS!
Plate up a generous helping of the baked ravioli and side with the fresh spinach salad. Sprinkle over the picked oregano leaves and the remaining cheese ribbons. Dive in, Chef!

Beef Ravioli - 525g
Italian-style Hard Cheese - 90g
Panko Breadcrumbs - 150ml
Onions - 2
Garlic Cloves - 3
NOMU Provencal Rub - 15ml
Tomato Passata - 300ml
Creme Fraiche - 125ml
Spinach - 120g
Fresh Oregano - 12g

Download the Recipe

Serves 4

BUBBLING AWAY
Preheat the oven to the grill setting or the highest temperature. Boil the kettle. Place a pot for the ravioli over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the ravioli for 2-3 minutes until they begin to float and are heated through. Drain on completion and toss through some oil to prevent sticking.
CRUNCHY CRUMB
Heat 100g of butter in the microwave or in a pot over the stove until completely melted. Remove from the microwave or stove, and mix in the grated cheese, the breadcrumbs, and seasoning.
WHEN THE RAVIOLI IS DONE…
Return the pot, wiped down, to a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft and translucent, shifting occasionally. Add the grated garlic and the rub and fry for 1 minute, shifting constantly, until fragrant. Stir in the passata, 200ml of warm water, and leave to simmer for 10-12 minutes until slightly reduced. On completion, add the crème fraîche, ½ the rinsed spinach, seasoning, and a sweetener of choice (to taste). Mix until fully combined. Remove from the heat.
GRILL & GREENS
Add the cooked ravioli to the sauce and mix until fully coated. Place in an ovenproof dish. Sprinkle over the crumb mixture and pop in the hot oven. Grill for 4-5 minutes until the breadcrumbs are golden. In a salad bowl, combine ½ the cheese ribbons, the remaining spinach, a drizzle of oil, and seasoning.
PASTA-TIVELY DELICIOUS!
Plate up a generous helping of the baked ravioli and side with the fresh spinach salad. Sprinkle over the picked oregano leaves and the remaining cheese ribbons. Dive in, Chef!