Butternut and ricotta ravioli encasing a dreamy butternut and ricotta filling, smothered in a silky smooth homemade red pepper cream sauce. This is the dish that food dreams are made of!
Blissful Butternut Ravioli
Blissful Butternut Ravioli
with a creamy red pepper sauce
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Butternut & Ricotta Ravioli
- Fresh Cream
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Italian-style Hard Cheese
- NOMU Provençal Rub
- Onion
- Onions
- Pesto Princess Basil Pesto
- Pine Nuts
- Red Bell Pepper
- Red Bell Peppers
- Tomato Passata
- Whole Italian-style Hard Cheese
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
BOIL BABY, BOIL
Boil the kettle. Place a pot for the ravioli over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the ravioli for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving a cup of pasta water, and return to the pot. Toss through some oil to prevent sticking.
LET’S GO NUTS
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
DREAMY RED PEPPER SAUCE
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes, until soft and translucent, shifting occasionally. Add the grated garlic, the red pepper pieces and the rub. Fry for 2-3 minutes, shifting constantly. On completion, place in a blender along with the cream, the tomato passata, and some seasoning. Pulse until smooth.
TOSS TOGETHER
Add the creamy red pepper sauce to the pot of drained pasta. Toss until fully coated. If the sauce is too thick for your liking, add the reserved pasta water until the desired consistency.
YOU BUTTERNUT FORGET TO GARNISH
Plate a hearty helping of the saucy ravioli. Scatter over the rinsed green leaves, a generous drizzle of pesto, a sprinkle of the grated cheese and the toasted pine nuts. Divine!
Butternut & Ricotta Ravioli - 150g
Pine Nuts - 10g
Onion - 1
Garlic Clove - 1
Red Bell Pepper - 1
NOMU Provençal Rub - 7,5ml
Fresh Cream - 50ml
Tomato Passata - 100ml
Green Leaves - 20g
Pesto Princess Basil Pesto - 15ml
Whole Italian-style Hard Cheese - 15g
BOIL BABY, BOIL
Boil the kettle. Place a pot for the ravioli over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the ravioli for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving a cup of pasta water, and return to the pot. Toss through some oil to prevent sticking.
LET’S GO NUTS
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
DREAMY RED PEPPER SAUCE
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes, until soft and translucent, shifting occasionally. Add the grated garlic, the red pepper pieces and the rub. Fry for 2-3 minutes, shifting constantly. On completion, place in a blender along with the cream, the tomato passata, and some seasoning. Pulse until smooth.
TOSS TOGETHER
Add the creamy red pepper sauce to the pot of drained pasta. Toss until fully coated. If the sauce is too thick for your liking, add the reserved pasta water until the desired consistency.
YOU BUTTERNUT FORGET TO GARNISH
Plate a hearty helping of the saucy ravioli. Scatter over the rinsed green leaves, a generous drizzle of pesto, a sprinkle of the grated cheese and the toasted pine nuts. Divine!
Butternut & Ricotta Ravioli - 300g
Pine Nuts - 20g
Onion - 1
Garlic Clove - 1
Red Bell Pepper - 1
NOMU Provençal Rub - 15ml
Fresh Cream - 100ml
Tomato Passata - 200ml
Green Leaves - 40g
Pesto Princess Basil Pesto - 30ml
Italian-Style Hard Cheese - 30g
BOIL BABY, BOIL
Boil the kettle. Place a pot for the ravioli over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the ravioli for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving a cup of pasta water, and return to the pot. Toss through some oil to prevent sticking.
LET’S GO NUTS
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
DREAMY RED PEPPER SAUCE
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes, until soft and translucent, shifting occasionally. Add the grated garlic, the red pepper pieces and the rub. Fry for 3-4 minutes, shifting constantly. On completion, place in a blender along with the cream, the tomato passata, and some seasoning. Pulse until smooth.
TOSS TOGETHER
Add the creamy red pepper sauce to the pot of drained pasta. Toss until fully coated. If the sauce is too thick for your liking, add the reserved pasta water until the desired consistency.
YOU BUTTERNUT FORGET TO GARNISH
Plate a hearty helping of the saucy ravioli. Scatter over the rinsed green leaves, a generous drizzle of pesto, a sprinkle of the grated cheese and the toasted pine nuts. Divine!
Butternut & Ricotta Ravioli - 450g
Pine Nuts - 30g
Onions - 2
Garlic Cloves - 2
Red Bell Peppers - 2
NOMU Provençal Rub - 22,5ml
Fresh Cream - 150ml
Tomato Passata - 300ml
Green Leaves - 60g
Pesto Princess Basil Pesto - 45ml
Whole Italian-style Hard Cheese - 45g
BOIL BABY, BOIL
Boil the kettle. Place a pot for the ravioli over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the ravioli for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving a cup of pasta water, and return to the pot. Toss through some oil to prevent sticking.
LET’S GO NUTS
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
DREAMY RED PEPPER SAUCE
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 6-8 minutes, until soft and translucent, shifting occasionally. Add the grated garlic, the red pepper pieces and the rub. Fry for 3-4 minutes, shifting constantly. On completion, place in a blender along with the cream, the tomato passata, and some seasoning. Pulse until smooth.
TOSS TOGETHER
Add the creamy red pepper sauce to the pot of drained pasta. Toss until fully coated. If the sauce is too thick for your liking, add the reserved pasta water until the desired consistency.
YOU BUTTERNUT FORGET TO GARNISH
Plate a hearty helping of the saucy ravioli. Scatter over the rinsed green leaves, a generous drizzle of pesto, a sprinkle of the grated cheese and the toasted pine nuts. Divine!
Butternut & Ricotta Ravioli - 600g
Pine Nuts - 40g
Onions - 2
Garlic Cloves - 2
Red Bell Peppers - 2
NOMU Provençal Rub - 30ml
Fresh Cream - 200ml
Tomato Passata - 400ml
Green Leaves - 80g
Pesto Princess Basil Pesto - 60ml
Whole Italian-style Hard Cheese - 60g
Woolies Products in this dish
