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
Butternut & Ricotta Ravioli
with crème fraîche, sun-dried tomato & basil
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Aubergine
- Balsamic Vinegar
- Butternut & Ricotta Ravioli
- Creme Fraiche
- Fresh Basil
- Lemon Juice
- Salad Leaves
- Sun-Dried Tomatoes
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
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 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.
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!
Aubergine - 250g
Fresh Basil - 3g
Crème Fraîche - 30ml
Lemon Juice - 10ml
Butternut & Ricotta Ravioli - 150g
Salad Leaves - 20g
Sunflower Seeds - 10g
Sun-dried Tomatoes - 25g
Balsamic Vinegar - 10ml
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!
Aubergine - 500g
Fresh Basil - 5g
Crème Fraîche - 60ml
Lemon Juice - 20ml
Butternut & Ricotta Ravioli - 300g
Salad Leaves - 40g
Sunflower Seeds - 20g
Sun-dried Tomatoes - 50g
Balsamic Vinegar - 20ml
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 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.
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!
Aubergine - 750g
Fresh Basil - 8g
Crème Fraîche - 90ml
Lemon Juice - 30ml
Butternut & Ricotta Ravioli - 450g
Salad Leaves - 60g
Sunflower Seeds - 30g
Sun-dried Tomatoes - 75g
Balsamic Vinegar - 30ml
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 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.
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!
Aubergine - 1kg
Fresh Basil - 10g
Crème Fraîche - 125ml
Lemon Juice - 40ml
Butternut & Ricotta Ravioli - 600g
Salad Leaves - 80g
Sunflower Seeds - 40g
Sun-dried Tomatoes - 100g
Balsamic Vinegar - 40ml
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
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