A beautiful baked butternut & ricotta ravioli with a creamy tomato sauce, crunchy topping and Italian-style cheese. Your heart will be bubbling with joy after the first delicious bite, Chef!
Bubbling Baked Ravioli
Bubbling Baked Ravioli
with Italian-style hard cheese
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Butternut & Ricotta Ravioli
- Cooked Chopped Tomato
- Creme Fraiche
- Garlic Clove
- Garlic Cloves
- Italian-style Hard Cheese
- NOMU Italian Rub
- Onion
- Onions
- Panko Breadcrumbs
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Butter
- Seasoning (salt & pepper)
BUBBLING AWAY
Preheat the oven to the grill setting or the highest temperature. 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 and toss through a drizzle of olive oil.
CRUNCHY CRUMB
Heat 40g [60g]|#7DA0D7 of butter in the microwave or in a pot over the stove until completely melted. Remove from the heat, mix in the grated cheese, the breadcrumbs, and the seasoning. Remove from the pot and set aside.
BEAUTIFUL SAUCE
Return the pot to medium-high heat with a drizzle of oil. When hot, fry the onion until soft, 3-4 minutes (shifting occasionally). Add the garlic and the NOMU rub and fry until fragrant, 1 minute (shifting constantly). Stir in the cooked tomato, 50ml [100ml]|#7DA0D7 of warm water, and simmer until slightly reduced, 6-7 [7-8]|#7DA0D7 minutes. Stir through the crème fraîche, ½ the Spinach, seasoning, and a sweetener (to taste). Remove from the heat.
GRILL & GREENS
Add the cooked ravioli to the sauce and mix until fully coated. Place in a small ovenproof dish. Sprinkle over the crumb mixture and pop in the oven. Grill until the breadcrumbs are golden, 3-4 minutes. In a salad bowl, combine ½ the cheese ribbons, the remaining Spinach, a drizzle of olive oil, and seasoning.
PASTA-TIVELY DELICIOUS!
Plate up a generous helping of the baked ravioli and side with the fresh Spinach salad. Sprinkle over the remaining cheese ribbons. Dive in, Chef!
BUBBLING AWAY
Preheat the oven to the grill setting or the highest temperature. 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 and toss through a drizzle of olive oil.
CRUNCHY CRUMB
Heat 40g [60g]|#7DA0D7 of butter in the microwave or in a pot over the stove until completely melted. Remove from the heat, mix in the grated cheese, the breadcrumbs, and the seasoning. Remove from the pot and set aside.
BEAUTIFUL SAUCE
Return the pot to medium-high heat with a drizzle of oil. When hot, fry the onion until soft, 3-4 minutes (shifting occasionally). Add the garlic and the NOMU rub and fry until fragrant, 1 minute (shifting constantly). Stir in the cooked tomato, 50ml [100ml]|#7DA0D7 of warm water, and simmer until slightly reduced, 6-7 [7-8]|#7DA0D7 minutes. Stir through the crème fraîche, ½ the Spinach, seasoning, and a sweetener (to taste). Remove from the heat.
GRILL & GREENS
Add the cooked ravioli to the sauce and mix until fully coated. Place in a small ovenproof dish. Sprinkle over the crumb mixture and pop in the oven. Grill until the breadcrumbs are golden, 3-4 minutes. In a salad bowl, combine ½ the cheese ribbons, the remaining Spinach, a drizzle of olive oil, and seasoning.
PASTA-TIVELY DELICIOUS!
Plate up a generous helping of the baked ravioli and side with the fresh Spinach salad. Sprinkle over the remaining cheese ribbons. Dive in, Chef!
BUBBLING AWAY
Preheat the oven to the grill setting or the highest temperature. 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 and toss through a drizzle of olive oil.
CRUNCHY CRUMB
Heat 80g [100g]|#7DA0D7 of butter in the microwave or in a pot over the stove until completely melted. Remove from the heat, mix in the grated cheese, the breadcrumbs, and the seasoning. Remove from the pot and set aside.
BEAUTIFUL SAUCE
Return the pot to medium-high heat with a drizzle of oil. When hot, fry the onion until soft, 4-5 minutes (shifting occasionally). Add the garlic and the NOMU rub and fry until fragrant, 1 minute (shifting constantly). Stir in the cooked tomato, 150ml [200ml]|#7DA0D7 of warm water, and simmer until slightly reduced, 8-10 [10-12]|#7DA0D7 minutes. Stir through the crème fraîche, ½ the Spinach, seasoning, and a sweetener (to taste). Remove from the heat.
GRILL & GREENS
Add the cooked ravioli to the sauce and mix until fully coated. Place in a small ovenproof dish. Sprinkle over the crumb mixture and pop in the oven. Grill until the breadcrumbs are golden, 4-5 minutes. In a salad bowl, combine ½ the cheese ribbons, the remaining Spinach, a drizzle of olive oil, and seasoning.
PASTA-TIVELY DELICIOUS!
Plate up a generous helping of the baked ravioli and side with the fresh Spinach salad. Sprinkle over the remaining cheese ribbons. Dive in, Chef!
BUBBLING AWAY
Preheat the oven to the grill setting or the highest temperature. 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 and toss through a drizzle of olive oil.
CRUNCHY CRUMB
Heat 80g [100g]|#7DA0D7 of butter in the microwave or in a pot over the stove until completely melted. Remove from the heat, mix in the grated cheese, the breadcrumbs, and the seasoning. Remove from the pot and set aside.
BEAUTIFUL SAUCE
Return the pot to medium-high heat with a drizzle of oil. When hot, fry the onion until soft, 4-5 minutes (shifting occasionally). Add the garlic and the NOMU rub and fry until fragrant, 1 minute (shifting constantly). Stir in the cooked tomato, 150ml [200ml]|#7DA0D7 of warm water, and simmer until slightly reduced, 8-10 [10-12]|#7DA0D7 minutes. Stir through the crème fraîche, ½ the Spinach, seasoning, and a sweetener (to taste). Remove from the heat.
GRILL & GREENS
Add the cooked ravioli to the sauce and mix until fully coated. Place in a small ovenproof dish. Sprinkle over the crumb mixture and pop in the oven. Grill until the breadcrumbs are golden, 4-5 minutes. In a salad bowl, combine ½ the cheese ribbons, the remaining Spinach, a drizzle of olive oil, and seasoning.
PASTA-TIVELY DELICIOUS!
Plate up a generous helping of the baked ravioli and side with the fresh Spinach salad. Sprinkle over the remaining cheese ribbons. Dive in, Chef!
Frequently Asked Questions
What is the preparation time for Bubbling Baked Ravioli?
The preparation time for Bubbling Baked Ravioli with Italian-style hard cheese is between 15 and 30 minutes.
What is the total time required to make Bubbling Baked Ravioli with Italian-style hard cheese?
The total time required to make Bubbling Baked Ravioli with Italian-style hard cheese is between 35 and 55 minutes.
How many servings does Bubbling Baked Ravioli provide?
4 servings
What are the main ingredients in Bubbling Baked Ravioli?
Butternut & Ricotta Ravioli, Cooked Chopped Tomato, Creme Fraiche, Garlic Clove, Garlic Cloves, Italian-style Hard Cheese, NOMU Italian Rub, Onion, Onions, Panko Breadcrumbs, Spinach
What is the nutritional information of Bubbling Baked Ravioli?
Calories: 600, Carbs: 84 grams, Fat: grams, Protein: 21.6 grams, Sugar: 16.3 grams, Salt: 783 grams
How do I prepare Bubbling Baked Ravioli?
BEAUTIFUL SAUCE: Return the pot to medium-high heat with a drizzle of oil. When hot, fry the onion until soft, 3-4 minutes (shifting occasionally). Add the garlic and the NOMU rub and fry until fragrant, 1 minute (shifting constantly). Stir in the cooked tomato, 50ml [100ml]|#7DA0D7 of warm water, and simmer until slightly reduced, 6-7 [7-8]|#7DA0D7 minutes. Stir through the crème fraîche, ½ the spinach, seasoning, and a sweetener (to taste). Remove from the heat. BUBBLING AWAY: Preheat the oven to the grill setting or the highest temperature. 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 and toss through a drizzle of olive oil. CRUNCHY CRUMB: Heat 40g [60g]|#7DA0D7 of butter in the microwave or in a pot over the stove until completely melted. Remove from the heat, mix in the grated cheese, the breadcrumbs, and the seasoning. Remove from the pot and set aside. PASTA-TIVELY DELICIOUS!: Plate up a generous helping of the baked ravioli and side with the fresh spinach salad. Sprinkle over the remaining cheese ribbons. Dive in, Chef! GRILL & GREENS: Add the cooked ravioli to the sauce and mix until fully coated. Place in a small ovenproof dish. Sprinkle over the crumb mixture and pop in the oven. Grill until the breadcrumbs are golden, 3-4 minutes. In a salad bowl, combine ½ the cheese ribbons, the remaining spinach, a drizzle of olive oil, and seasoning.
What should be prepared from my kitchen to make Bubbling Baked Ravioli?
Butternut & Ricotta Ravioli, Cooked Chopped Tomato, Creme Fraiche, Garlic Clove, Garlic Cloves, Italian-style Hard Cheese, NOMU Italian Rub, Onion, Onions, Panko Breadcrumbs, Spinach
How many calories does Bubbling Baked Ravioli have?
600 calories
How much fat content does Bubbling Baked Ravioli have?
grams
Woolies Products in this dish
