eCook Meal
Crunchy Baked Beef Ravioli
with fresh oregano & Italian-style hard cheese
A beautiful and bubbling beef ravioli bake. Delectable beef pillows are coated in a creamy tomato sauce and baked under a crunchy blanket of panko breadcrumbs. It is finished off with fresh oregano and Italian-style cheese. Classic, tasty and simple; why tamper with perfection?
Serving guide
Choose your portion size.
BUBBLING AWAY
Preheat the oven to the grill setting or the highest temperature. Boil the kettle. Place a pot for the ravioli over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the ravioli for 2-3 minutes until they begin to float and are heated through. Drain on completion and toss through some oil to prevent sticking.
CRUNCHY CRUMB
Heat 40g of butter in the microwave or in a pot over the stove until completely melted. Remove from the microwave or stove, and mix in the grated cheese, the breadcrumbs, and seasoning.
WHEN THE RAVIOLI IS DONE…
Return the pot, wiped down, to a medium-high heat with a drizzle of oil. When hot, add the diced Onion and fry for 3-4 minutes until soft and translucent, shifting occasionally. Add the grated Garlic and the rub and fry for 1 minute, shifting constantly, until fragrant. Stir in the passata, 50ml of warm water, and leave to simmer for 6-7 minutes until slightly reduced. On completion, add the crème fraîche, ½ the rinsed Spinach, seasoning, and a sweetener of choice (to taste). Mix until fully combined. 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 hot oven. Grill for 3-4 minutes until the breadcrumbs are golden. In a salad bowl, combine ½ the cheese ribbons, the remaining Spinach, a drizzle of 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 picked Oregano leaves and the remaining cheese ribbons. Dive in, Chef!
BUBBLING AWAY
Preheat the oven to the grill setting or the highest temperature. Boil the kettle. Place a pot for the ravioli over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the ravioli for 2-3 minutes until they begin to float and are heated through. Drain on completion and toss through some oil to prevent sticking.
CRUNCHY CRUMB
Heat 60g of butter in the microwave or in a pot over the stove until completely melted. Remove from the microwave or stove, and mix in the grated cheese, the breadcrumbs, and seasoning.
WHEN THE RAVIOLI IS DONE…
Return the pot, wiped down, to a medium-high heat with a drizzle of oil. When hot, add the diced Onion and fry for 3-4 minutes until soft and translucent, shifting occasionally. Add the grated Garlic and the rub and fry for 1 minute, shifting constantly, until fragrant. Stir in the passata, 100ml of warm water, and leave to simmer for 7-8 minutes until slightly reduced. On completion, add the crème fraîche, ½ the rinsed Spinach, seasoning, and a sweetener of choice (to taste). Mix until fully combined. 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 hot oven. Grill for 3-4 minutes until the breadcrumbs are golden. In a salad bowl, combine ½ the cheese ribbons, the remaining Spinach, a drizzle of 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 picked Oregano leaves and the remaining cheese ribbons. Dive in, Chef!
BUBBLING AWAY
Preheat the oven to the grill setting or the highest temperature. Boil the kettle. Place a pot for the ravioli over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the ravioli for 2-3 minutes until they begin to float and are heated through. Drain on completion and toss through some oil to prevent sticking.
CRUNCHY CRUMB
Heat 80g of butter in the microwave or in a pot over the stove until completely melted. Remove from the microwave or stove, and mix in the grated cheese, the breadcrumbs, and seasoning.
WHEN THE RAVIOLI IS DONE…
Return the pot, wiped down, to a medium-high heat with a drizzle of oil. When hot, add the diced Onion and fry for 4-5 minutes until soft and translucent, shifting occasionally. Add the grated Garlic and the rub and fry for 1 minute, shifting constantly, until fragrant. Stir in the passata, 150ml of warm water, and leave to simmer for 8-10 minutes until slightly reduced. On completion, add the crème fraîche, ½ the rinsed Spinach, seasoning, and a sweetener of choice (to taste). Mix until fully combined. Remove from the heat.
GRILL & GREENS
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 hot oven. Grill for 4-5 minutes until the breadcrumbs are golden. In a salad bowl, combine ½ the cheese ribbons, the remaining Spinach, a drizzle of 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 picked Oregano leaves and the remaining cheese ribbons. Dive in, Chef!
BUBBLING AWAY
Preheat the oven to the grill setting or the highest temperature. Boil the kettle. Place a pot for the ravioli over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the ravioli for 2-3 minutes until they begin to float and are heated through. Drain on completion and toss through some oil to prevent sticking.
CRUNCHY CRUMB
Heat 100g of butter in the microwave or in a pot over the stove until completely melted. Remove from the microwave or stove, and mix in the grated cheese, the breadcrumbs, and seasoning.
WHEN THE RAVIOLI IS DONE…
Return the pot, wiped down, to a medium-high heat with a drizzle of oil. When hot, add the diced Onion and fry for 4-5 minutes until soft and translucent, shifting occasionally. Add the grated Garlic and the rub and fry for 1 minute, shifting constantly, until fragrant. Stir in the passata, 200ml of warm water, and leave to simmer for 10-12 minutes until slightly reduced. On completion, add the crème fraîche, ½ the rinsed Spinach, seasoning, and a sweetener of choice (to taste). Mix until fully combined. Remove from the heat.
GRILL & GREENS
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 hot oven. Grill for 4-5 minutes until the breadcrumbs are golden. In a salad bowl, combine ½ the cheese ribbons, the remaining Spinach, a drizzle of 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 picked Oregano leaves and the remaining cheese ribbons. Dive in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R102.27
for 4 servings · R25.57 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Italian-style Hard Cheese needs 120 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 46% of packR32.30
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Creme Fraiche needs 170 mlSour Cream 250 ml 250 ml at R36.99 · 68% of packR25.15
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Fresh Oregano needs 15 gTomato and Oregano Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Spinach needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
Not in the Woolies basket — source these elsewhere:
- Tomato Passata
- Beef Ravioli
- NOMU Provencal Rub
- Panko Breadcrumbs
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Crunchy Baked Beef Ravioli?
The preparation time for Crunchy Baked Beef Ravioli with fresh oregano & Italian-style hard cheese is between 10 and 25 minutes.
What is the total time required to make Crunchy Baked Beef Ravioli with fresh oregano & Italian-style hard cheese?
The total time required to make Crunchy Baked Beef Ravioli with fresh oregano & Italian-style hard cheese is between 20 and 35 minutes.
How many servings does Crunchy Baked Beef Ravioli provide?
4 servings
What are the main ingredients in Crunchy Baked Beef Ravioli?
Beef, Beef Ravioli, Creme Fraiche, Garlic, Grated Italian-style Hard Cheese, NOMU Provençal Rub, Onion, Oregano, Panko Breadcrumb, Spinach, Tomato Passata
What is the nutritional information of Crunchy Baked Beef Ravioli?
Calories: 875, Carbs: 89 grams, Fat: grams, Protein: 41.9 grams, Sugar: 11.7 grams, Salt: 1215 grams
How do I prepare Crunchy Baked Beef Ravioli?
CRUNCHY CRUMB: Heat 60g of butter in the microwave or in a pot over the stove until completely melted. Remove from the microwave or stove, and mix in the grated cheese, the breadcrumbs, and seasoning. WHEN THE RAVIOLI IS DONE…: Return the pot, wiped down, to a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft and translucent, shifting occasionally. Add the grated garlic and the rub and fry for 1 minute, shifting constantly, until fragrant. Stir in the passata, 100ml of warm water, and leave to simmer for 7-8 minutes until slightly reduced. On completion, add the crème fraîche, ½ the rinsed spinach, seasoning, and a sweetener of choice (to taste). Mix until fully combined. Remove from the heat. PASTA-TIVELY DELICIOUS!: Plate up a generous helping of the baked ravioli and side with the fresh spinach salad. Sprinkle over the picked oregano leaves and the remaining cheese ribbons. Dive in, Chef! BUBBLING AWAY: Preheat the oven to the grill setting or the highest temperature. Boil the kettle. Place a pot for the ravioli over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the ravioli for 2-3 minutes until they begin to float and are heated through. Drain on completion and toss through some oil to prevent sticking. 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 hot oven. Grill for 3-4 minutes until the breadcrumbs are golden. In a salad bowl, combine ½ the cheese ribbons, the remaining spinach, a drizzle of oil, and seasoning.
What should be prepared from my kitchen to make Crunchy Baked Beef Ravioli?
Beef, Beef Ravioli, Creme Fraiche, Garlic, Grated Italian-style Hard Cheese, NOMU Provençal Rub, Onion, Oregano, Panko Breadcrumb, Spinach, Tomato Passata
How many calories does Crunchy Baked Beef Ravioli have?
875 calories
How much fat content does Crunchy Baked Beef Ravioli have?
grams