Blissful Butternut Ravioli

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

with a creamy red pepper sauce

4.5

Hands on Time: 10 - 25 minutes

Overall Time: 25 - 40 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Blender
Photo of Blissful Butternut Ravioli
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

Frequently Asked Questions

What is the preparation time for Blissful Butternut Ravioli?

The preparation time for Blissful Butternut Ravioli with a creamy red pepper sauce is between 10 and 25 minutes.

What is the total time required to make Blissful Butternut Ravioli with a creamy red pepper sauce?

The total time required to make Blissful Butternut Ravioli with a creamy red pepper sauce is between 25 and 40 minutes.

How many servings does Blissful Butternut Ravioli provide?

4 servings

What are the main ingredients in Blissful Butternut Ravioli?

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

What is the nutritional information of Blissful Butternut Ravioli?

Calories: 678, Carbs: 65 grams, Fat: grams, Protein: 21 grams, Sugar: 16.1 grams, Salt: 1026 grams

How do I prepare Blissful Butternut Ravioli?

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. 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! 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.

What should be prepared from my kitchen to make Blissful Butternut Ravioli?

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

How many calories does Blissful Butternut Ravioli have?

678 calories

How much fat content does Blissful Butternut Ravioli have?

grams

Woolies Products in this dish

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Raw Pine Nuts 100 G

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Diced Onion 150 G

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