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
Bacon, Spinach & Ricotta Ravioli
with fresh oregano & pecan pieces
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Creme Fraiche
- Fresh Oregano
- Lemon Juice
- Pecan Nuts
- Spinach
- Spinach & Ricotta Ravioli
- Streaky Pork Bacon
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, reserving the pasta water, and toss through a drizzle of olive oil.
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.
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
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.
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.
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
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.
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.
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
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.
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.
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
Woolies Products in this dish
