Earthy spinach and creamy ricotta are tucked into al dente ravioli, pan-fried with browned beef mince, artichokes and garlic for a rich, Italian-inspired finish. Pair it with Bernini Classic, born from real wine. Its white wine base and subtle honey notes complement the savoury flavours beautifully. Pop open the cap, decant it into the coupe and swirl to release the aromas of natural, quality wine. Breathe it in as you sip and enjoy the fruits of your labour.
Bernini’s Beef & Ricotta Ravioli
Bernini’s Beef & Ricotta Ravioli
with fresh oregano
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Artichoke Quarters
- Beef
- Beef Mince
- Fresh Cream
- Fresh Oregano
- Garlic Clove
- Garlic Cloves
- NOMU Italian Rub
- Spinach & Ricotta Ravioli
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Butter
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, reserve the pasta water, and toss through a drizzle of olive oil.
MAKE IT GOLDEN
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the ravioli in a single layer until golden, 1-2 minutes per side. Remove from the pan.
INHALE THE ITALIAN AROMAS
Return the pan to medium-high heat with a drizzle of oil. 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 tomato paste, garlic, NOMU rub, and artichokes. Fry until fragrant, 2-3 minutes (shifting occasionally). Mix in the cream, a splash of the reserved pasta water, and the ravioli. Simmer until combined and slightly thickened, 1-2 minutes. Loosen with some pasta water if it's too thick. Remove from the heat and season.
BUON APPETITO!
Bowl up the creamy ravioli, top with a garnish of the oregano, and dig in, Chef!
Spinach & Ricotta Ravioli - 125g
Beef Mince - 150g
Tomato Paste - 15ml
Garlic Clove - 1
NOMU Italian Rub - 10ml
Artichoke Quarters - 30g
Fresh Cream - 50ml
Fresh Oregano - 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, reserve the pasta water, and toss through a drizzle of olive oil.
MAKE IT GOLDEN
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the ravioli in a single layer until golden, 1-2 minutes per side. Remove from the pan.
INHALE THE ITALIAN AROMAS
Return the pan to medium-high heat with a drizzle of oil. 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 tomato paste, garlic, NOMU rub, and artichokes. Fry until fragrant, 2-3 minutes (shifting occasionally). Mix in the cream, a splash of the reserved pasta water, and the ravioli. Simmer until combined and slightly thickened, 1-2 minutes. Loosen with some pasta water if it's too thick. Remove from the heat and season.
BUON APPETITO!
Bowl up the creamy ravioli, top with a garnish of the oregano, and dig in, Chef!
Spinach & Ricotta Ravioli - 250g
Beef Mince - 300g
Tomato Paste - 30ml
Garlic Clove - 1
NOMU Italian Rub - 20ml
Artichoke Quarters - 60g
Fresh Cream - 100ml
Fresh Oregano - 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, reserve the pasta water, and toss through a drizzle of olive oil.
MAKE IT GOLDEN
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the ravioli in a single layer until golden, 1-2 minutes per side. Remove from the pan.
INHALE THE ITALIAN AROMAS
Return the pan to medium-high heat with a drizzle of oil. 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 tomato paste, garlic, NOMU rub, and artichokes. Fry until fragrant, 2-3 minutes (shifting occasionally). Mix in the cream, a splash of the reserved pasta water, and the ravioli. Simmer until combined and slightly thickened, 2-3 minutes. Loosen with some pasta water if it's too thick. Remove from the heat and season.
BUON APPETITO!
Bowl up the creamy ravioli, top with a garnish of the oregano, and dig in, Chef!
Spinach & Ricotta Ravioli - 375g
Beef Mince - 450g
Tomato Paste - 45ml
Garlic Cloves - 2
NOMU Italian Rub - 30ml
Artichoke Quarters - 90g
Fresh Cream - 150ml
Fresh Oregano - 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, reserve the pasta water, and toss through a drizzle of olive oil.
MAKE IT GOLDEN
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the ravioli in a single layer until golden, 1-2 minutes per side. Remove from the pan.
INHALE THE ITALIAN AROMAS
Return the pan to medium-high heat with a drizzle of oil. 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 tomato paste, garlic, NOMU rub, and artichokes. Fry until fragrant, 2-3 minutes (shifting occasionally). Mix in the cream, a splash of the reserved pasta water, and the ravioli. Simmer until combined and slightly thickened, 2-3 minutes. Loosen with some pasta water if it's too thick. Remove from the heat and season.
BUON APPETITO!
Bowl up the creamy ravioli, top with a garnish of the oregano, and dig in, Chef!
Spinach & Ricotta Ravioli - 500g
Beef Mince - 600g
Tomato Paste - 60ml
Garlic Cloves - 2
NOMU Italian Rub - 40ml
Artichoke Quarters - 120g
Fresh Cream - 200ml
Fresh Oregano - 10g
Frequently Asked Questions
What is the preparation time for Bernini’s Beef & Ricotta Ravioli?
The preparation time for Bernini’s Beef & Ricotta Ravioli with fresh oregano is between 20 and 25 minutes.
What is the total time required to make Bernini’s Beef & Ricotta Ravioli with fresh oregano?
The total time required to make Bernini’s Beef & Ricotta Ravioli with fresh oregano is between 20 and 25 minutes.
How many servings does Bernini’s Beef & Ricotta Ravioli provide?
4 servings
What are the main ingredients in Bernini’s Beef & Ricotta Ravioli?
Artichoke Quarters, Beef, Beef Mince, Fresh Cream, Fresh Oregano, Garlic Clove, Garlic Cloves, NOMU Italian Rub, Spinach & Ricotta Ravioli, Tomato Paste
What is the nutritional information of Bernini’s Beef & Ricotta Ravioli?
Calories: 895, Carbs: 58 grams, Fat: grams, Protein: 41.8 grams, Sugar: 12.3 grams, Salt: 1148 grams
How do I prepare Bernini’s Beef & Ricotta Ravioli?
BUON APPETITO!: Bowl up the creamy ravioli, top with a garnish of the oregano, and dig in, Chef! INHALE THE ITALIAN AROMAS: Return the pan to medium-high heat with a drizzle of oil. 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 tomato paste, garlic, NOMU rub, and artichokes. Fry until fragrant, 2-3 minutes (shifting occasionally). Mix in the cream, a splash of the reserved pasta water, and the ravioli. Simmer until combined and slightly thickened, 1-2 minutes. Loosen with some pasta water if it's too thick. Remove from the heat and season. MAKE IT GOLDEN: Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the ravioli in a single layer until golden, 1-2 minutes per side. Remove from the pan. 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, reserve the pasta water, and toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Bernini’s Beef & Ricotta Ravioli?
Artichoke Quarters, Beef, Beef Mince, Fresh Cream, Fresh Oregano, Garlic Clove, Garlic Cloves, NOMU Italian Rub, Spinach & Ricotta Ravioli, Tomato Paste
How many calories does Bernini’s Beef & Ricotta Ravioli have?
895 calories
How much fat content does Bernini’s Beef & Ricotta Ravioli have?
grams
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