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!
Serving guide
Choose your portion size.
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, Spinach, seasoning, and a sweetener (to taste). Remove from the heat.
GRILL UNTIL GOLDEN
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.
PASTA-TIVELY DELICIOUS!
Plate up a generous helping of the baked ravioli and 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, Spinach, seasoning, and a sweetener (to taste). Remove from the heat.
GRILL UNTIL GOLDEN
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.
PASTA-TIVELY DELICIOUS!
Plate up a generous helping of the baked ravioli and 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, Spinach, seasoning, and a sweetener (to taste). Remove from the heat.
GRILL UNTIL GOLDEN
Add the cooked ravioli to the sauce and mix until fully coated. Place in an ovenproof dish. Sprinkle over the crumb mixture and pop in the oven. Grill until the breadcrumbs are golden, 4-5 minutes.
PASTA-TIVELY DELICIOUS!
Plate up a generous helping of the baked ravioli and 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, Spinach, seasoning, and a sweetener (to taste). Remove from the heat.
GRILL UNTIL GOLDEN
Add the cooked ravioli to the sauce and mix until fully coated. Place in an ovenproof dish. Sprinkle over the crumb mixture and pop in the oven. Grill until the breadcrumbs are golden, 4-5 minutes.
PASTA-TIVELY DELICIOUS!
Plate up a generous helping of the baked ravioli and dive in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R112.89
for 4 servings · R28.22 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Crème Fraîche needs 125 mlSour Cream 250 ml 250 ml at R38.99 · 50% of packR19.50
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Spinach needs 200 gWhole Spinach 350 g 350 g at R19.99 · 57% of packR11.42
-
Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
-
Grated Italian-style Hard Cheese needs 80 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Panko Breadcrumbs
- NOMU Italian Rub
- Butternut & Ricotta Ravioli
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Creme Fraiche, Garlic, Grated Italian-style Hard Cheese, NOMU Italian Rub, Onion, Panko Breadcrumb, Spinach, Tomato
What is the nutritional information of Bubbling Baked Ravioli?
Calories: 560, Carbs: 81.4 grams, Fat: grams, Protein: 18.8 grams, Sugar: 17.1 grams, Salt: 1146 grams
How do I prepare Bubbling Baked Ravioli?
PASTA-TIVELY DELICIOUS!: Plate up a generous helping of the baked ravioli and dive in, Chef! 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. GRILL UNTIL GOLDEN: 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. 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, 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.
What should be prepared from my kitchen to make Bubbling Baked Ravioli?
Butternut & Ricotta Ravioli, Creme Fraiche, Garlic, Grated Italian-style Hard Cheese, NOMU Italian Rub, Onion, Panko Breadcrumb, Spinach, Tomato
How many calories does Bubbling Baked Ravioli have?
560 calories
How much fat content does Bubbling Baked Ravioli have?
grams