Butternut & Ricotta Ravioli

Flavourful butternut & ricotta ravioli, rounded off with fresh, zesty crème fraîche and basil – flavours that you just can’t beat. The trick to this dish is to cook the aubergine to perfection, the rest just rolls out from there.

Butternut & Ricotta Ravioli

with crème fraîche, sun-dried tomato & basil

4.5

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Butter
Photo of Butternut & Ricotta Ravioli
  1. AWESOME AUBS

    Preheat the oven to 220°C. Spread the Aubergine pieces on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).

  2. LEMON-BASIL CRÈME

    Roughly tear ½ of the picked basil leaves. Combine the crème with ½ the Lemon Juice (to taste), the torn basil, a drizzle of oil, and seasoning. When the Aubergine has 5 minutes to go, toss ½ the lemon-basil crème fraîche through the aubergine and return to the oven.

  3. BOILED & DRESSED

    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. Place the rinsed Salad Leaves in a bowl and toss with a drizzle of olive oil and seasoning.

  4. TOASTING

    Place the Sunflower Seeds in a pan (large enough for the ravioli) over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.

  5. CRISP FINISH

    When the ravioli is done, return the pan to medium-high heat with 30g of butter and a drizzle of oil. When the butter starts to foam, add the remaining Lemon Juice (to taste), and fry the ravioli in a single layer until golden, 2-3 minutes per side (gently shaking the pan regularly). Toss through the roasted creamy Aubergine, the remaining lemon-basil crème fraîche, the chopped Sun-Dried Tomatoes, and seasoning.

  6. RAVISHING RAVIOLI

    Dish up the ravioli. Top with the remaining basil. Side with the Salad Leaves. Garnish with the toasted Sunflower Seeds. Drizzle over the Balsamic Vinegar. There you have it!

  1. AWESOME AUBS

    Preheat the oven to 220°C. Spread the Aubergine pieces on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).

  2. LEMON-BASIL CRÈME

    Roughly tear ½ of the picked basil leaves. Combine the crème with ½ the Lemon Juice (to taste), the torn basil, a drizzle of oil, and seasoning. When the Aubergine has 5 minutes to go, toss ½ the lemon-basil crème fraîche through the aubergine and return to the oven.

  3. BOILED & DRESSED

    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. Place the rinsed Salad Leaves in a bowl and toss with a drizzle of olive oil and seasoning.

  4. TOASTING

    Place the Sunflower Seeds in a pan (large enough for the ravioli) over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.

  5. CRISP FINISH

    When the ravioli is done, return the pan to medium-high heat with 60g of butter and a drizzle of oil. When the butter starts to foam, add the remaining Lemon Juice (to taste), and fry the ravioli in a single layer until golden, 2-3 minutes per side (gently shaking the pan regularly). Toss through the roasted creamy Aubergine, the remaining lemon-basil crème fraîche, the chopped Sun-Dried Tomatoes, and seasoning.

  6. RAVISHING RAVIOLI

    Dish up the ravioli. Top with the remaining basil. Side with the Salad Leaves. Garnish with the toasted Sunflower Seeds. Drizzle over the Balsamic Vinegar. There you have it!

  1. AWESOME AUBS

    Preheat the oven to 220°C. Spread the Aubergine pieces on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).

  2. LEMON-BASIL CRÈME

    Roughly tear ½ of the picked basil leaves. Combine the crème with ½ the Lemon Juice (to taste), the torn basil, a drizzle of oil, and seasoning. When the Aubergine has 5 minutes to go, toss ½ the lemon-basil crème fraîche through the aubergine and return to the oven.

  3. BOILED & DRESSED

    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. Place the rinsed Salad Leaves in a bowl and toss with a drizzle of olive oil and seasoning.

  4. TOASTING

    Place the Sunflower Seeds in a pan (large enough for the ravioli) over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.

  5. CRISP FINISH

    When the ravioli is done, return the pan to medium-high heat with 90g of butter and a drizzle of oil. When the butter starts to foam, add the remaining Lemon Juice (to taste), and fry the ravioli in a single layer until golden, 2-3 minutes per side (gently shaking the pan regularly). Toss through the roasted creamy Aubergine, the remaining lemon-basil crème fraîche, the chopped Sun-Dried Tomatoes, and seasoning.

  6. RAVISHING RAVIOLI

    Dish up the ravioli. Top with the remaining basil. Side with the Salad Leaves. Garnish with the toasted Sunflower Seeds. Drizzle over the Balsamic Vinegar. There you have it!

  1. AWESOME AUBS

    Preheat the oven to 220°C. Spread the Aubergine pieces on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).

  2. LEMON-BASIL CRÈME

    Roughly tear ½ of the picked basil leaves. Combine the crème with ½ the Lemon Juice (to taste), the torn basil, a drizzle of oil, and seasoning. When the Aubergine has 5 minutes to go, toss ½ the lemon-basil crème fraîche through the aubergine and return to the oven.

  3. BOILED & DRESSED

    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. Place the rinsed Salad Leaves in a bowl and toss with a drizzle of olive oil and seasoning.

  4. TOASTING

    Place the Sunflower Seeds in a pan (large enough for the ravioli) over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.

  5. CRISP FINISH

    When the ravioli is done, return the pan to medium-high heat with 120g of butter and a drizzle of oil. When the butter starts to foam, add the remaining Lemon Juice (to taste), and fry the ravioli in a single layer until golden, 2-3 minutes per side (gently shaking the pan regularly). Toss through the roasted creamy Aubergine, the remaining lemon-basil crème fraîche, the chopped Sun-Dried Tomatoes, and seasoning.

  6. RAVISHING RAVIOLI

    Dish up the ravioli. Top with the remaining basil. Side with the Salad Leaves. Garnish with the toasted Sunflower Seeds. Drizzle over the Balsamic Vinegar. There you have it!

Frequently Asked Questions

What is the preparation time for Butternut & Ricotta Ravioli?

The preparation time for Butternut & Ricotta Ravioli with crème fraîche, sun-dried tomato & basil is between 25 and 40 minutes.

What is the total time required to make Butternut & Ricotta Ravioli with crème fraîche, sun-dried tomato & basil?

The total time required to make Butternut & Ricotta Ravioli with crème fraîche, sun-dried tomato & basil is between 40 and 55 minutes.

How many servings does Butternut & Ricotta Ravioli provide?

4 servings

What are the main ingredients in Butternut & Ricotta Ravioli?

Aubergine, Balsamic Vinegar, Butternut & Ricotta Ravioli, Creme Fraiche, Fresh Basil, Lemon Juice, Salad Leaves, Sun-Dried Tomatoes, Sunflower Seeds

What is the nutritional information of Butternut & Ricotta Ravioli?

Calories: 560, Carbs: 69 grams, Fat: grams, Protein: 15.6 grams, Sugar: 21.4 grams, Salt: 308 grams

How do I prepare Butternut & Ricotta Ravioli?

AWESOME AUBS: Preheat the oven to 220°C. Spread the aubergine pieces on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway). LEMON-BASIL CRÈME: Roughly tear ½ of the picked basil leaves. Combine the crème with ½ the lemon juice (to taste), the torn basil, a drizzle of oil, and seasoning. When the aubergine has 5 minutes to go, toss ½ the lemon-basil crème fraîche through the aubergine and return to the oven. BOILED & DRESSED: 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. Place the rinsed salad leaves in a bowl and toss with a drizzle of olive oil and seasoning. TOASTING: Place the sunflower seeds in a pan (large enough for the ravioli) over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. CRISP FINISH: When the ravioli is done, return the pan to medium-high heat with 60g of butter and a drizzle of oil. When the butter starts to foam, add the remaining lemon juice (to taste), and fry the ravioli in a single layer until golden, 2-3 minutes per side (gently shaking the pan regularly). Toss through the roasted creamy aubergine, the remaining lemon-basil crème fraîche, the chopped sun-dried tomatoes, and seasoning. RAVISHING RAVIOLI: Dish up the ravioli. Top with the remaining basil. Side with the salad leaves. Garnish with the toasted sunflower seeds. Drizzle over the balsamic vinegar. There you have it!

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

Aubergine, Balsamic Vinegar, Butternut & Ricotta Ravioli, Creme Fraiche, Fresh Basil, Lemon Juice, Salad Leaves, Sun-Dried Tomatoes, Sunflower Seeds

How many calories does Butternut & Ricotta Ravioli have?

560 calories

How much fat content does Butternut & Ricotta Ravioli have?

grams

Woolies Products in this dish

Photo of Fresh Basil 30 g

Fresh Basil 30 G

Photo of Fresh Basil 80 g

Fresh Basil 80 G

Photo of Sunflower Seeds 250 g

Sunflower Seeds 250 G

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