This recipe is so decadent yet quick and easy to make, it will feel like you’re using a culinary cheatsheet in the kitchen tonight, Chef! Pillowy ravioli pasta pockets are filled with peppery basil & creamy ricotta. Served with browned beef mince, coated in a rich napoletana sauce, & garnished with cheese and crunchy sunflower seeds.
Basil & Ricotta Beef Ravioli
Basil & Ricotta Beef Ravioli
with sunflower seeds
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Basil & Ricotta Ravioli
- Beef
- Free-Range Beef Mince
- Fresh Basil
- Grated Italian-style Hard Cheese
- Sunflower Seeds
- UCOOK Napoletana Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
READY THE RAVIOLI
Bring a pot of salted water to a boil for the ravioli. Cook the ravioli until they float to the surface, 1-2 minutes. Drain and toss through a drizzle of olive oil.
NNNICE NAPOLETANA DISH
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the napoletana sauce and allow to heat through, 4-5 minutes. Add the cooked ravioli and season.
PASTA NIGHT
Bowl up the saucy ravioli. Garnish with the cheese, the sunflower seeds, and picked basil.
Basil & Ricotta Ravioli - 125g
Free-range Beef Mince - 150g
UCOOK Napoletana Sauce - 1 unit
Grated Italian-style Hard Cheese - 20ml
Sunflower Seeds - 5g
Fresh Basil - 3g
READY THE RAVIOLI
Bring a pot of salted water to a boil for the ravioli. Cook the ravioli until they float to the surface, 1-2 minutes. Drain and toss through a drizzle of olive oil.
NNNICE NAPOLETANA DISH
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the napoletana sauce and allow to heat through, 4-5 minutes. Add the cooked ravioli and season.
PASTA NIGHT
Bowl up the saucy ravioli. Garnish with the cheese, the sunflower seeds, and picked basil.
Basil & Ricotta Ravioli - 250g
Free-range Beef Mince - 300g
UCOOK Napoletana Sauce - 1 unit
Grated Italian-style Hard Cheese - 40ml
Sunflower Seeds - 10g
Fresh Basil - 5g
READY THE RAVIOLI
Bring a pot of salted water to a boil for the ravioli. Cook the ravioli until they float to the surface, 1-2 minutes. Drain and toss through a drizzle of olive oil.
NNNICE NAPOLETANA DISH
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Add the napoletana sauce and allow to heat through, 5-6 minutes. Add the cooked ravioli and season.
PASTA NIGHT
Bowl up the saucy ravioli. Garnish with the cheese, the sunflower seeds, and picked basil.
Basil & Ricotta Ravioli - 375g
Free-range Beef Mince - 450g
UCOOK Napoletana Sauce - 2 units
Grated Italian-style Hard Cheese - 60ml
Sunflower Seeds - 15g
Fresh Basil - 8g
READY THE RAVIOLI
Bring a pot of salted water to a boil for the ravioli. Cook the ravioli until they float to the surface, 1-2 minutes. Drain and toss through a drizzle of olive oil.
NNNICE NAPOLETANA DISH
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Add the napoletana sauce and allow to heat through, 5-6 minutes. Add the cooked ravioli and season.
PASTA NIGHT
Bowl up the saucy ravioli. Garnish with the cheese, the sunflower seeds, and picked basil.
Basil & Ricotta Ravioli - 500g
Free-range Beef Mince - 600g
UCOOK Napoletana Sauce - 2 units
Grated Italian-style Hard Cheese - 80ml
Sunflower Seeds - 20g
Fresh Basil - 10g
Woolies Products in this dish
