eCook Meal
Bacon, Spinach & Ricotta Ravioli
with oregano & pecan pieces
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 oregano. Crème fraîche brings the indulgence and pecan nuts the crunch.
Serving guide
Choose your portion size.
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 bacon until slightly crispy, 3-4 minutes. Add the Spinach and fry until slightly wilted, 1-2 minutes. Add 150ml [300ml]|#7DA0D7 of the reserved pasta water. Remove from the heat and mix in the crème fraîche. Add the ravioli, ½ the 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.
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 bacon until slightly crispy, 3-4 minutes. Add the Spinach and fry until slightly wilted, 1-2 minutes. Add 150ml [300ml]|#7DA0D7 of the reserved pasta water. Remove from the heat and mix in the crème fraîche. Add the ravioli, ½ the 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.
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 bacon until slightly crispy, 4-5 minutes. Add the Spinach and fry until slightly wilted, 2-3 minutes. Add 450ml [600ml]|#7DA0D7 of the reserved pasta water. Remove from the heat and mix in the crème fraîche. Add the ravioli, ½ the 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.
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 bacon until slightly crispy, 4-5 minutes. Add the Spinach and fry until slightly wilted, 2-3 minutes. Add 450ml [600ml]|#7DA0D7 of the reserved pasta water. Remove from the heat and mix in the crème fraîche. Add the ravioli, ½ the 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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R85.61
for 4 servings · R21.40 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Crème Fraîche needs 200 mlSour Cream 250 ml 250 ml at R36.99 · 80% of packR29.59
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Spinach & Ricotta Ravioli needs 700 gWhole Spinach 350 g 350 g at R19.99 · 2.0× packsR39.98
-
Pecan Nuts needs 40 gAll Butter Pecan Nut and Chocolate Shortbread Fingers 220 g 220 g at R74.99 · 18% of packR13.63
Not in the Woolies basket — source these elsewhere:
- Dried Oregano
- Spinach
- Streaky Pork Bacon - 16 strips
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Bacon, Spinach & Ricotta Ravioli?
The preparation time for Bacon, Spinach & Ricotta Ravioli with oregano & pecan pieces is between 20 and 25 minutes.
What is the total time required to make Bacon, Spinach & Ricotta Ravioli with oregano & pecan pieces?
The total time required to make Bacon, Spinach & Ricotta Ravioli with 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, Dried Oregano, Lemon Juice, Pecan Nut, Spinach, Spinach & Ricotta Ravioli, Streaky Pork Bacon
What is the nutritional information of Bacon, Spinach & Ricotta Ravioli?
Calories: 1130, Carbs: 69 grams, Fat: grams, Protein: 45.3 grams, Sugar: 13.9 grams, Salt: 2486 grams
How do I prepare Bacon, Spinach & Ricotta Ravioli?
CREAMY PASTA: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the bacon until slightly crispy, 3-4 minutes. Add the spinach and fry until slightly wilted, 1-2 minutes. Add 150ml [300ml]|#7DA0D7 of the reserved pasta water. Remove from the heat and mix in the crème fraîche. Add the ravioli, ½ the 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. 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, Dried Oregano, Lemon Juice, Pecan Nut, Spinach, Spinach & Ricotta Ravioli, Streaky Pork Bacon
How many calories does Bacon, Spinach & Ricotta Ravioli have?
1130 calories
How much fat content does Bacon, Spinach & Ricotta Ravioli have?
grams