Ambrosial Ricotta Ravioli

Name: Ambrosial Ricotta Ravioli
Prep time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: Aubergine; Balsamic Reduction; Fresh Basil; Green Leaves; Lemon; Lemons; Ricotta; Spinach & Ricotta Ravioli; Sun-Dried Tomatoes; Sunflower Seeds

Flavourful spinach & ricotta ravioli, rounded off with fresh zesty ricotta and fresh basil – flavours that you just can’t beat. The trick of this dish is to cook the aubergine to perfection, the rest just rolls out from there.

Ambrosial Ricotta Ravioli

with spinach, sun-dried tomato & basil

4.9

17 reviews

Hands on Time: 15 - 30 minutes

Overall Time: 25 - 40 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter

Serves 1

AWESOME AUBS
Preheat the oven to 200°C. Place the Aubergine chunks on a roasting tray, coat in oil, season and evenly spread out, skin-side down. Roast in the hot oven for 15-20 minutes, shifting occasionally, until soft.
Lemon-BASIL Ricotta
Bring a pot (for the ravioli) of salted water to the boil. Roughly tear ½ of the picked basil leaves. Combine the Ricotta with Lemon zest – to taste, the torn basil, a drizzle of oil, and season. When the Aubergine has 10 minutes to go, toss ½ the lemon-basil ricotta through the aubergine and return to the oven. This will help caramelise and give the ricotta a slightly smoky taste.
BOILED & DRESSED
When the water is boiling, cook the ravioli for 2-3 minutes until al dente. Drain on completion. Gently toss through some oil to prevent sticking. Set aside. Place the rinsed Green Leaves in a bowl and toss with a drizzle of oil and seasoning.
TOASTING
Place a pan (large enough for the ravioli) over a medium heat with the Sunflower Seeds. Toast for 3-5 minutes until golden. Remove from the pan and set aside to cool.
CRISP FINISH
When the ravioli is done, return the pan to a medium-high heat with 30g of butter and a drizzle of oil. When the butter foams, add some Lemon juice (to taste), and the ravioli in a single layer for 2-3 minutes per side, until golden, gently shaking the pan regularly to prevent sticking. Add the roasted Ricotta-Aubergine, the remaining fresh ricotta, and the chopped Sun-Dried Tomatoes. Toss to combine and season to taste.
RAVISHING RAVIOLI
Dish up the ravioli. Top with the remaining basil. Side with the Green Leaves. Garnish with the toasted Sunflower Seeds. Drizzle over some balsamic glaze. There you have it!

Aubergine - 250g
Fresh Basil - 4g
Ricotta - 50g
Lemon - 1
Spinach & Ricotta Ravioli - 175g
Green Leaves - 20g
Sunflower Seeds - 10g
Sun-Dried Tomatoes - 25g
Balsamic Reduction - 5ml

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Serves 2

AWESOME AUBS
Preheat the oven to 200°C. Place the Aubergine chunks on a roasting tray, coat in oil, season and evenly spread out, skin-side down. Roast in the hot oven for 20-25 minutes, shifting occasionally, until soft.
Lemon-BASIL Ricotta
Bring a pot (for the ravioli) of salted water to the boil. Roughly tear ½ of the picked basil leaves. Combine the Ricotta with Lemon zest – to taste, the torn basil, a drizzle of oil, and season. When the Aubergine has 10 minutes to go, toss ½ the lemon-basil ricotta through the aubergine and return to the oven. This will help caramelise and give the ricotta a slightly smoky taste.
BOILED & DRESSED
When the water is boiling, cook the ravioli for 2-3 minutes until al dente. Drain on completion. Gently toss through some oil to prevent sticking. Set aside. Place the rinsed Green Leaves in a bowl and toss with a drizzle of oil and seasoning.
TOASTING
Place a pan (large enough for the ravioli) over a medium heat with the Sunflower Seeds. Toast for 3-5 minutes until golden. Remove from the pan and set aside to cool.
CRISP FINISH
When the ravioli is done, return the pan to a medium-high heat with 60g of butter and a drizzle of oil. When the butter foams, add some Lemon juice (to taste), and the ravioli in a single layer for 2-3 minutes per side, until golden, gently shaking the pan regularly to prevent sticking. Add the roasted Ricotta-Aubergine, the remaining fresh ricotta, and the chopped Sun-Dried Tomatoes. Toss to combine and season to taste.
RAVISHING RAVIOLI
Dish up the ravioli. Top with the remaining basil. Side with the Green Leaves. Garnish with the toasted Sunflower Seeds. Drizzle over some balsamic glaze. There you have it!

Aubergine - 500g
Fresh Basil - 8g
Ricotta - 100g
Lemon - 1
Spinach & Ricotta Ravioli - 350g
Green Leaves - 40g
Sunflower Seeds - 20g
Sun-Dried Tomatoes - 50g
Balsamic Reduction - 10ml

Download the Recipe

Serves 3

AWESOME AUBS
Preheat the oven to 200°C. Place the Aubergine chunks on a roasting tray, coat in oil, season and evenly spread out, skin-side down. Roast in the hot oven for 25-30 minutes, shifting occasionally, until soft.
Lemon-BASIL Ricotta
Bring a pot (for the ravioli) of salted water to the boil. Roughly tear ½ of the picked basil leaves. Combine the Ricotta with Lemon zest – to taste, the torn basil, a drizzle of oil, and season. When the Aubergine has 10 minutes to go, toss ½ the lemon-basil ricotta through the aubergine and return to the oven. This will help caramelise and give the ricotta a slightly smoky taste.
BOILED & DRESSED
When the water is boiling, cook the ravioli for 2-3 minutes until al dente. Drain on completion. Gently toss through some oil to prevent sticking. Set aside. Place the rinsed Green Leaves in a bowl and toss with a drizzle of oil and seasoning.
TOASTING
Place a pan (large enough for the ravioli) over a medium heat with the Sunflower Seeds. Toast for 3-5 minutes until golden. Remove from the pan and set aside to cool.
CRISP FINISH
When the ravioli is done, return the pan to a medium-high heat with 90g of butter and a drizzle of oil. When the butter foams, add some Lemon juice (to taste), and the ravioli in a single layer for 2-3 minutes per side, until golden, gently shaking the pan regularly to prevent sticking. Add the roasted Ricotta-Aubergine, the remaining fresh ricotta, and the chopped Sun-Dried Tomatoes. Toss to combine and season to taste.
RAVISHING RAVIOLI
Dish up the ravioli. Top with the remaining basil. Side with the Green Leaves. Garnish with the toasted Sunflower Seeds. Drizzle over some balsamic glaze. There you have it!

Aubergine - 750g
Fresh Basil - 12g
Ricotta - 150g
Lemons - 2
Spinach & Ricotta Ravioli - 525g
Green Leaves - 60g
Sunflower Seeds - 30g
Sun-Dried Tomatoes - 75g
Balsamic Reduction - 15ml

Download the Recipe

Serves 4

AWESOME AUBS
Preheat the oven to 200°C. Place the Aubergine chunks on a roasting tray, coat in oil, season and evenly spread out, skin-side down. Roast in the hot oven for 25-30 minutes, shifting occasionally, until soft.
Lemon-BASIL Ricotta
Bring a pot (for the ravioli) of salted water to the boil. Roughly tear ½ of the picked basil leaves. Combine the Ricotta with Lemon zest – to taste, the torn basil, a drizzle of oil, and season. When the Aubergine has 10 minutes to go, toss ½ the lemon-basil ricotta through the aubergine and return to the oven. This will help caramelise and give the ricotta a slightly smoky taste.
BOILED & DRESSED
When the water is boiling, cook the ravioli for 2-3 minutes until al dente. Drain on completion. Gently toss through some oil to prevent sticking. Set aside. Place the rinsed Green Leaves in a bowl and toss with a drizzle of oil and seasoning.
TOASTING
Place a pan (large enough for the ravioli) over a medium heat with the Sunflower Seeds. Toast for 3-5 minutes until golden. Remove from the pan and set aside to cool.
CRISP FINISH
When the ravioli is done, return the pan to a medium-high heat with 120g of butter and a drizzle of oil. When the butter foams, add some Lemon juice (to taste), and the ravioli in a single layer for 2-3 minutes per side, until golden, gently shaking the pan regularly to prevent sticking. Add the roasted Ricotta-Aubergine, the remaining fresh ricotta, and the chopped Sun-Dried Tomatoes. Toss to combine and season to taste.
RAVISHING RAVIOLI
Dish up the ravioli. Top with the remaining basil. Side with the Green Leaves. Garnish with the toasted Sunflower Seeds. Drizzle over some balsamic glaze. There you have it!

Aubergine - 1kg
Fresh Basil - 15g
Ricotta - 200g
Lemons - 2
Spinach & Ricotta Ravioli - 700g
Green Leaves - 80g
Sunflower Seeds - 40g
Sun-Dried Tomatoes - 100g
Balsamic Reduction - 20ml

Download the Recipe

Frequently Asked Questions

What is the preparation time for Ambrosial Ricotta Ravioli?

The preparation time for Ambrosial Ricotta Ravioli with spinach, sun-dried tomato & basil is between 15 and 30 minutes.

What is the total time required to make Ambrosial Ricotta Ravioli with spinach, sun-dried tomato & basil?

The total time required to make Ambrosial Ricotta Ravioli with spinach, sun-dried tomato & basil is between 25 and 40 minutes.

How many servings does Ambrosial Ricotta Ravioli provide?

4 servings

What are the main ingredients in Ambrosial Ricotta Ravioli?

Aubergine, Balsamic Reduction, Fresh Basil, Green Leaves, Lemon, Lemons, Ricotta, Spinach & Ricotta Ravioli, Sun-Dried Tomatoes, Sunflower Seeds

What is the nutritional information of Ambrosial Ricotta Ravioli?

Calories: 754, Carbs: 98 grams, Fat: grams, Protein: 29.8 grams, Sugar: 30.6 grams, Salt: 890 grams

How do I prepare Ambrosial Ricotta Ravioli?

RAVISHING RAVIOLI: Dish up the ravioli. Top with the remaining basil. Side with the green leaves. Garnish with the toasted sunflower seeds. Drizzle over some balsamic glaze. There you have it! AWESOME AUBS: Preheat the oven to 200°C. Place the aubergine chunks on a roasting tray, coat in oil, season and evenly spread out, skin-side down. Roast in the hot oven for 20-25 minutes, shifting occasionally, until soft. BOILED & DRESSED: When the water is boiling, cook the ravioli for 2-3 minutes until al dente. Drain on completion. Gently toss through some oil to prevent sticking. Set aside. Place the rinsed green leaves in a bowl and toss with a drizzle of oil and seasoning. TOASTING: Place a pan (large enough for the ravioli) over a medium heat with the sunflower seeds. Toast for 3-5 minutes until golden. Remove from the pan and set aside to cool. CRISP FINISH: When the ravioli is done, return the pan to a medium-high heat with 60g of butter and a drizzle of oil. When the butter foams, add some lemon juice (to taste), and the ravioli in a single layer for 2-3 minutes per side, until golden, gently shaking the pan regularly to prevent sticking. Add the roasted ricotta-aubergine, the remaining fresh ricotta, and the chopped sun-dried tomatoes. Toss to combine and season to taste. LEMON-BASIL RICOTTA: Bring a pot (for the ravioli) of salted water to the boil. Roughly tear ½ of the picked basil leaves. Combine the ricotta with lemon zest – to taste, the torn basil, a drizzle of oil, and season. When the aubergine has 10 minutes to go, toss ½ the lemon-basil ricotta through the aubergine and return to the oven. This will help caramelise and give the ricotta a slightly smoky taste.