eCook Meal
Chloë’s Wagyu Ravioli
with pre-made spinach & ricotta ravioli
Thanks to the creative culinary mind of UCOOK Chef Chloe Hughes, you will be feasting on an intricate & innovative Italian pasta meal tonight! Nestled between two thin, crispy layers is a spinach & ricotta filling, making the ravioli a perfect match for wagyu beef mince, browned and coated in a tomato, garlic, mustard & NOMU Rub medley with rich beef stock. Served with toasted hazelnuts for crunch.
Serving guide
Choose your portion size.
READY THE RAVIOLI
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.
RICH Beef STOCK
Boil the kettle and dilute the Beef stock with 100ml [200ml]|#7DA0D7 of hot water. Place a pan over medium heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-6 minutes (shifting occasionally). Add the NOMU rub, garlic and tomato paste, and fry until fragrant, 2-3 minutes (shifting constantly). Turn down the heat and add the diluted stock, mustard and a sweetener (to taste). Allow the mince to simmer until the sauce thickens slightly, 6-8 minutes.
TOAST THE Hazelnuts
Place another pan over medium heat. Toast the Hazelnuts until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAGE-INFUSED PASTA
Return the pan to medium-high heat with a drizzle of oil and a generous knob of butter. Once the butter is melted, add the ravioli in a single layer and fry until golden and crispy, 2-3 minutes per side. In the final 1-2 minutes, add the sage leaves and fry until crispy. Remove from the pan.
WHAT A DISH!
Bowl up the buttery ravioli and top it with the rich wagyu mince, and drizzle over some lemon juice (to taste). Finish off the dish with the cheese, Hazelnuts and crispy sage. Dig in, Chef!
READY THE RAVIOLI
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.
RICH Beef STOCK
Boil the kettle and dilute the Beef stock with 100ml [200ml]|#7DA0D7 of hot water. Place a pan over medium heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-6 minutes (shifting occasionally). Add the NOMU rub, garlic and tomato paste, and fry until fragrant, 2-3 minutes (shifting constantly). Turn down the heat and add the diluted stock, mustard and a sweetener (to taste). Allow the mince to simmer until the sauce thickens slightly, 6-8 minutes.
TOAST THE Hazelnuts
Place another pan over medium heat. Toast the Hazelnuts until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAGE-INFUSED PASTA
Return the pan to medium-high heat with a drizzle of oil and a generous knob of butter. Once the butter is melted, add the ravioli in a single layer and fry until golden and crispy, 2-3 minutes per side. In the final 1-2 minutes, add the sage leaves and fry until crispy. Remove from the pan.
WHAT A DISH!
Bowl up the buttery ravioli and top it with the rich wagyu mince, and drizzle over some lemon juice (to taste). Finish off the dish with the cheese, Hazelnuts and crispy sage. Dig in, Chef!
READY THE RAVIOLI
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.
RICH Beef STOCK
Boil the kettle and dilute the Beef stock with 300ml [400ml]|#7DA0D7 of hot water. Place a pan over medium heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 6-8 minutes (shifting occasionally). Add the NOMU rub, garlic and tomato paste, and fry until fragrant, 3-4 minutes (shifting constantly). Turn down the heat and add the diluted stock, mustard and a sweetener (to taste). Allow the mince to simmer until the sauce thickens slightly, 10-12 minutes.
TOAST THE Hazelnuts
Place another pan over medium heat. Toast the Hazelnuts until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAGE-INFUSED PASTA
Return the pan to medium-high heat with a drizzle of oil and a generous knob of butter. Once the butter is melted, add the ravioli in a single layer and fry until golden and crispy, 2-3 minutes per side. You may need to do this step in batches. In the final 2-3 minutes, add the sage leaves and fry until crispy. Remove from the pan.
WHAT A DISH!
Bowl up the buttery ravioli and top it with the rich wagyu mince, and drizzle over some lemon juice (to taste). Finish off the dish with the cheese, Hazelnuts and crispy sage. Dig in, Chef!
READY THE RAVIOLI
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.
RICH Beef STOCK
Boil the kettle and dilute the Beef stock with 300ml [400ml]|#7DA0D7 of hot water. Place a pan over medium heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 6-8 minutes (shifting occasionally). Add the NOMU rub, garlic and tomato paste, and fry until fragrant, 3-4 minutes (shifting constantly). Turn down the heat and add the diluted stock, mustard and a sweetener (to taste). Allow the mince to simmer until the sauce thickens slightly, 10-12 minutes.
TOAST THE Hazelnuts
Place another pan over medium heat. Toast the Hazelnuts until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAGE-INFUSED PASTA
Return the pan to medium-high heat with a drizzle of oil and a generous knob of butter. Once the butter is melted, add the ravioli in a single layer and fry until golden and crispy, 2-3 minutes per side. You may need to do this step in batches. In the final 2-3 minutes, add the sage leaves and fry until crispy. Remove from the pan.
WHAT A DISH!
Bowl up the buttery ravioli and top it with the rich wagyu mince, and drizzle over some lemon juice (to taste). Finish off the dish with the cheese, Hazelnuts and crispy sage. Dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R450.49
for 4 servings · R112.62 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Italian-style Hard Cheese needs 80 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 31% of packR21.54
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Lemon Juice needs 30 mlLemon Juice 500 ml 500 ml at R31.99 · 6% of packR1.92
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Fresh Sage needs 10 gRosemary and Sage Grind 60 g 60 g at R49.99 · 17% of packR8.33
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Hazelnuts needs 40 gNescafé Hazelnut Cappuccino Sachets 10 x 18 g 18 g at R79.99 · 2.2× packsR177.76
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Dijon Mustard needs 20 mlHand Cooked Dijon Mustard Potato Crisps 50 g R17.99 · whole pack (size can't be divided)R17.99
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Tomato Paste needs 40 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Beef Stock Sachets needs 2Beef Stock Bones Avg 1 kg R49.99 · whole pack (size can't be divided)R49.99
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Wagyu Beef Mince needs 600 gWagyu Beef Mince 500 g 500 g at R109.99 · 1.20× packR131.99
Not in the Woolies basket — source these elsewhere:
- NOMU The Roast Chicken
- Spinach & Ricotta Ravioli
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Chloë’s Wagyu Ravioli?
The preparation time for Chloë’s Wagyu Ravioli with pre-made spinach & ricotta ravioli is between 30 and 50 minutes.
What is the total time required to make Chloë’s Wagyu Ravioli with pre-made spinach & ricotta ravioli?
The total time required to make Chloë’s Wagyu Ravioli with pre-made spinach & ricotta ravioli is between 35 and 55 minutes.
How many servings does Chloë’s Wagyu Ravioli provide?
4 servings
What are the main ingredients in Chloë’s Wagyu Ravioli?
Beef Stock Sachet, Beef Stock Sachets, Dijon Mustard, Fresh Sage, Garlic Clove, Garlic Cloves, Hazelnuts, Italian-style Hard Cheese, Lemon Juice, NOMU The Roast Chicken, Spinach & Ricotta Ravioli, Tomato Paste, Wagyu Beef Mince
What is the nutritional information of Chloë’s Wagyu Ravioli?
Calories: 817, Carbs: 62 grams, Fat: grams, Protein: 47.3 grams, Sugar: 11 grams, Salt: 3479 grams
How do I prepare Chloë’s Wagyu Ravioli?
WHAT A DISH!: Bowl up the buttery ravioli and top it with the rich wagyu mince, and drizzle over some lemon juice (to taste). Finish off the dish with the cheese, hazelnuts and crispy sage. Dig in, Chef! SAGE-INFUSED PASTA: Return the pan to medium-high heat with a drizzle of oil and a generous knob of butter. Once the butter is melted, add the ravioli in a single layer and fry until golden and crispy, 2-3 minutes per side. In the final 1-2 minutes, add the sage leaves and fry until crispy. Remove from the pan. TOAST THE HAZELNUTS: Place another pan over medium heat. Toast the hazelnuts until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. RICH BEEF STOCK: Boil the kettle and dilute the beef stock with 100ml [200ml]|#7DA0D7 of hot water. Place a pan over medium heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-6 minutes (shifting occasionally). Add the NOMU rub, garlic and tomato paste, and fry until fragrant, 2-3 minutes (shifting constantly). Turn down the heat and add the diluted stock, mustard and a sweetener (to taste). Allow the mince to simmer until the sauce thickens slightly, 6-8 minutes. READY THE RAVIOLI: 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 Chloë’s Wagyu Ravioli?
Beef Stock Sachet, Beef Stock Sachets, Dijon Mustard, Fresh Sage, Garlic Clove, Garlic Cloves, Hazelnuts, Italian-style Hard Cheese, Lemon Juice, NOMU The Roast Chicken, Spinach & Ricotta Ravioli, Tomato Paste, Wagyu Beef Mince
How many calories does Chloë’s Wagyu Ravioli have?
817 calories
How much fat content does Chloë’s Wagyu Ravioli have?
grams