eCook Meal
Blissful Butternut Ravioli
with a creamy red pepper sauce
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R112.60
for 4 servings · R28.15 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Pine Nuts needs 40 gRaw Pine Nuts 100 g 100 g at R144.99 · 40% of packR58.00
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Whole Italian-style Hard Cheese needs 60 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 23% of packR16.15
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Fresh Cream needs 200 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 10% of packR3.90
Not in the Woolies basket — source these elsewhere:
- Tomato Passata
- Butternut & Ricotta Ravioli
- Pesto Princess Basil Pesto
- Red Bell Peppers
- NOMU Provençal Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Cream, Garlic, Grated Italian-style Hard Cheese, Green Leaves, NOMU Provençal Rub, Onion, Pesto Princess Basil Pesto, Pine Nuts, Red Bell Pepper, Tomato Passata
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. 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! 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. 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.
What should be prepared from my kitchen to make Blissful Butternut Ravioli?
Butternut & Ricotta Ravioli, Cream, Garlic, Grated Italian-style Hard Cheese, Green Leaves, NOMU Provençal Rub, Onion, Pesto Princess Basil Pesto, Pine Nuts, Red Bell Pepper, Tomato Passata
How many calories does Blissful Butternut Ravioli have?
678 calories
How much fat content does Blissful Butternut Ravioli have?
grams