Bacon, Spinach & Ricotta Ravioli

You can’t be in a bad mood if ravioli is on the dinner menu! These stuffed pasta pockets are filled with earthy spinach & creamy ricotta, which go deliciously well with the salty bacon and fresh oregano. Crème fraîche brings the indulgence and pecan nuts the crunch.

Bacon, Spinach & Ricotta Ravioli

with fresh oregano & pecan pieces

4.8

Hands on Time: 20 - 25 minutes

Overall Time: 20 - 25 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
Photo of Bacon, Spinach & Ricotta Ravioli
  1. 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, reserving the pasta water, and toss through a drizzle of olive oil.

  2. CREAMY PASTA

    Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped bacon until slightly crispy, 3-4 minutes. Add the shredded Spinach and fry until slightly wilted, 1-2 minutes. Add 150ml of the reserved pasta water. Remove from the heat and mix in the crème fraîche. Add the ravioli, ½ the chopped oregano, and seasoning.

  3. INDULGE IN ITALY

    Bowl up the creamy Spinach ravioli and drizzle over the lemon juice (to taste). Garnish with the nuts and the remaining oregano.

  • Spinach & Ricotta Ravioli - 175g

  • Streaky Pork Bacon - 4 strips

  • Spinach - 50g

  • Crème Fraîche - 50ml

  • Fresh Oregano - 3g

  • Lemon Juice - 10ml

  • Pecan Nuts - 10g

  1. 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, reserving the pasta water, and toss through a drizzle of olive oil.

  2. CREAMY PASTA

    Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped bacon until slightly crispy, 3-4 minutes. Add the shredded Spinach and fry until slightly wilted, 1-2 minutes. Add 300ml of the reserved pasta water. Remove from the heat and mix in the crème fraîche. Add the ravioli, ½ the chopped oregano, and seasoning.

  3. INDULGE IN ITALY

    Bowl up the creamy Spinach ravioli and drizzle over the lemon juice (to taste). Garnish with the nuts and the remaining oregano.

  • Spinach & Ricotta Ravioli - 350g

  • Streaky Pork Bacon - 8 strips

  • Spinach - 100g

  • Crème Fraîche - 100ml

  • Fresh Oregano - 5g

  • Lemon Juice - 20ml

  • Pecan Nuts - 20g

  1. 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, reserving the pasta water, and toss through a drizzle of olive oil.

  2. CREAMY PASTA

    Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped bacon until slightly crispy, 4-5 minutes. Add the shredded Spinach and fry until slightly wilted, 2-3 minutes. Add 450ml of the reserved pasta water. Remove from the heat and mix in the crème fraîche. Add the ravioli, ½ the chopped oregano, and seasoning.

  3. INDULGE IN ITALY

    Bowl up the creamy Spinach ravioli and drizzle over the lemon juice (to taste). Garnish with the nuts and the remaining oregano.

  • Spinach & Ricotta Ravioli - 525g

  • Streaky Pork Bacon - 12 strips

  • Spinach - 150g

  • Crème Fraîche - 150ml

  • Fresh Oregano - 8g

  • Lemon Juice - 30ml

  • Pecan Nuts - 30g

  1. 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, reserving the pasta water, and toss through a drizzle of olive oil.

  2. CREAMY PASTA

    Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped bacon until slightly crispy, 4-5 minutes. Add the shredded Spinach and fry until slightly wilted, 2-3 minutes. Add 600ml of the reserved pasta water. Remove from the heat and mix in the crème fraîche. Add the ravioli, ½ the chopped oregano, and seasoning.

  3. INDULGE IN ITALY

    Bowl up the creamy Spinach ravioli and drizzle over the lemon juice (to taste). Garnish with the nuts and the remaining oregano.

  • Spinach & Ricotta Ravioli - 700g

  • Streaky Pork Bacon - 16 strips

  • Spinach - 200g

  • Crème Fraîche - 200ml

  • Fresh Oregano - 10g

  • Lemon Juice - 40ml

  • Pecan Nuts - 40g

Frequently Asked Questions

What is the preparation time for Bacon, Spinach & Ricotta Ravioli?

The preparation time for Bacon, Spinach & Ricotta Ravioli with fresh oregano & pecan pieces is between 20 and 25 minutes.

What is the total time required to make Bacon, Spinach & Ricotta Ravioli with fresh oregano & pecan pieces?

The total time required to make Bacon, Spinach & Ricotta Ravioli with fresh oregano & pecan pieces is between 20 and 25 minutes.

How many servings does Bacon, Spinach & Ricotta Ravioli provide?

4 servings

What are the main ingredients in Bacon, Spinach & Ricotta Ravioli?

Creme Fraiche, Fresh Oregano, Lemon Juice, Pecan Nuts, Spinach, Spinach & Ricotta Ravioli, Streaky Pork Bacon

What is the nutritional information of Bacon, Spinach & Ricotta Ravioli?

Calories: 876, Carbs: 68 grams, Fat: grams, Protein: 29.8 grams, Sugar: 13.9 grams, Salt: 1660 grams

How do I prepare Bacon, Spinach & Ricotta Ravioli?

INDULGE IN ITALY: Bowl up the creamy spinach ravioli and drizzle over the lemon juice (to taste). Garnish with the nuts and the remaining oregano. CREAMY PASTA: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped bacon until slightly crispy, 3-4 minutes. Add the shredded spinach and fry until slightly wilted, 1-2 minutes. Add 300ml of the reserved pasta water. Remove from the heat and mix in the crème fraîche. Add the ravioli, ½ the chopped oregano, and seasoning. 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, reserving the pasta water, and toss through a drizzle of olive oil.

What should be prepared from my kitchen to make Bacon, Spinach & Ricotta Ravioli?

Creme Fraiche, Fresh Oregano, Lemon Juice, Pecan Nuts, Spinach, Spinach & Ricotta Ravioli, Streaky Pork Bacon

How many calories does Bacon, Spinach & Ricotta Ravioli have?

876 calories

How much fat content does Bacon, Spinach & Ricotta Ravioli have?

grams

Woolies Products in this dish

Photo of Baby Spinach 400 g

Baby Spinach 400 G

Photo of Baby Spinach 80 g

Baby Spinach 80 G

Photo of Bulk Chopped Spinach 400 g

Bulk Chopped Spinach 400 G

Photo of Baby Spinach 200 g

Baby Spinach 200 G

Photo of Chopped Spinach 200 g

Chopped Spinach 200 G

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