eCook Meal
Homemade Rocket Pesto & Ravioli
with pickled peppers & bocconcini balls
Dreamy spinach & ricotta ravioli is doused in a delicious homemade sunflower seed & rocket pesto, topped with bocconcini balls, sprinkled with fragrant basil, and drizzled with a sweet balsamic reduction. Sooooo good!
Serving guide
Choose your portion size.
BUBBLING AWAY
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, reserving a cup of pasta water, and return to the pot. Toss through some oil to prevent sticking.
PREP & PESTO
Finely chop the sunflower seeds and ½ the rinsed Rocket. Place in a bowl with ½ the chopped basil, the grated Garlic (to taste), the grated cheese, 50ml of olive oil, and seasoning. Mix until fully combined. Alternatively, place all the ingredients in a blender and pulse until combined.
ALL TOGETHER NOW
When the ravioli is done, pour over the homemade Rocket pesto and add the chopped peppers. Mix until fully combined. Add a splash of the reserved pasta water if the sauce is too thick. Season to taste. In a bowl, toss the remaining rocket with a drizzle of oil and some seasoning.
RAVISHING Rocket RAVIOLI!
Plate up the Rocket pesto ravioli. Top with the quartered bocconcini balls and drizzle over the balsamic reduction (to taste). Sprinkle over the remaining basil and the cheese ribbons. Side with the dressed rocket. Dig in, Chef!
BUBBLING AWAY
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, reserving a cup of pasta water, and return to the pot. Toss through some oil to prevent sticking.
PREP & PESTO
Finely chop the sunflower seeds and ½ the rinsed Rocket. Place in a bowl with ½ the chopped basil, the grated Garlic (to taste), the grated cheese, 100ml of olive oil, and seasoning. Mix until fully combined. Alternatively, place all the ingredients in a blender and pulse until combined.
ALL TOGETHER NOW
When the ravioli is done, pour over the homemade Rocket pesto and add the chopped peppers. Mix until fully combined. Add a splash of the reserved pasta water if the sauce is too thick. Season to taste. In a bowl, toss the remaining rocket with a drizzle of oil and some seasoning.
RAVISHING Rocket RAVIOLI!
Plate up the Rocket pesto ravioli. Top with the quartered bocconcini balls and drizzle over the balsamic reduction (to taste). Sprinkle over the remaining basil and the cheese ribbons. Side with the dressed rocket. Dig in, Chef!
BUBBLING AWAY
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, reserving a cup of pasta water, and return to the pot. Toss through some oil to prevent sticking.
PREP & PESTO
Finely chop the sunflower seeds and ½ the rinsed Rocket. Place in a bowl with ½ the chopped basil, the grated Garlic (to taste), the grated cheese, 150ml of olive oil, and seasoning. Mix until fully combined. Alternatively, place all the ingredients in a blender and pulse until combined.
ALL TOGETHER NOW
When the ravioli is done, pour over the homemade Rocket pesto and add the chopped peppers. Mix until fully combined. Add a splash of the reserved pasta water if the sauce is too thick. Season to taste. In a bowl, toss the remaining rocket with a drizzle of oil and some seasoning.
RAVISHING Rocket RAVIOLI!
Plate up the Rocket pesto ravioli. Top with the quartered bocconcini balls and drizzle over the balsamic reduction (to taste). Sprinkle over the remaining basil and the cheese ribbons. Side with the dressed rocket. Dig in, Chef!
BUBBLING AWAY
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, reserving a cup of pasta water, and return to the pot. Toss through some oil to prevent sticking.
PREP & PESTO
Finely chop the sunflower seeds and ½ the rinsed Rocket. Place in a bowl with ½ the chopped basil, the grated Garlic (to taste), the grated cheese, 200ml of olive oil, and seasoning. Mix until fully combined. Alternatively, place all the ingredients in a blender and pulse until combined.
ALL TOGETHER NOW
When the ravioli is done, pour over the homemade Rocket pesto and add the chopped peppers. Mix until fully combined. Add a splash of the reserved pasta water if the sauce is too thick. Season to taste. In a bowl, toss the remaining rocket with a drizzle of oil and some seasoning.
RAVISHING Rocket RAVIOLI!
Plate up the Rocket pesto ravioli. Top with the quartered bocconcini balls and drizzle over the balsamic reduction (to taste). Sprinkle over the remaining basil and the cheese ribbons. Side with the dressed rocket. Dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R116.09
for 4 servings · R29.02 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Balsamic Reduction needs 30 mlPreserved Cranberry Balsamic Reduction 250 ml 250 ml at R79.99 · 12% of packR9.60
-
Italian-style Hard Cheese needs 120 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 46% of packR32.30
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Rocket needs 160 gBaby Butter Lettuce, Rocket & Basil 100 g 100 g at R27.99 · 1.60× packR44.78
-
Fresh Basil needs 15 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 4% of packR2.81
-
Sunflower Seeds needs 20 gSunflower Seeds 250 g 250 g at R44.99 · 8% of packR3.60
Not in the Woolies basket — source these elsewhere:
- Pickled Bell Peppers
- Bocconcini Balls
- Spinach & Ricotta Ravioli
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Homemade Rocket Pesto & Ravioli?
The preparation time for Homemade Rocket Pesto & Ravioli with pickled peppers & bocconcini balls is between 10 and 25 minutes.
What is the total time required to make Homemade Rocket Pesto & Ravioli with pickled peppers & bocconcini balls?
The total time required to make Homemade Rocket Pesto & Ravioli with pickled peppers & bocconcini balls is between 15 and 30 minutes.
How many servings does Homemade Rocket Pesto & Ravioli provide?
4 servings
What are the main ingredients in Homemade Rocket Pesto & Ravioli?
Balsamic Reduction, Bocconcini Balls, Fresh Basil, Garlic, Grated Italian-style Hard Cheese, Pickled Bell Peppers, Rocket, Spinach & Ricotta Ravioli, Sunflower Seeds
What is the nutritional information of Homemade Rocket Pesto & Ravioli?
Calories: 855, Carbs: 90 grams, Fat: grams, Protein: 40 grams, Sugar: 25.4 grams, Salt: 1568 grams
How do I prepare Homemade Rocket Pesto & Ravioli?
ALL TOGETHER NOW: When the ravioli is done, pour over the homemade rocket pesto and add the chopped peppers. Mix until fully combined. Add a splash of the reserved pasta water if the sauce is too thick. Season to taste. In a bowl, toss the remaining rocket with a drizzle of oil and some seasoning. RAVISHING ROCKET RAVIOLI!: Plate up the rocket pesto ravioli. Top with the quartered bocconcini balls and drizzle over the balsamic reduction (to taste). Sprinkle over the remaining basil and the cheese ribbons. Side with the dressed rocket. Dig in, Chef! PREP & PESTO: Finely chop the sunflower seeds and ½ the rinsed rocket. Place in a bowl with ½ the chopped basil, the grated garlic (to taste), the grated cheese, 100ml of olive oil, and seasoning. Mix until fully combined. Alternatively, place all the ingredients in a blender and pulse until combined. BUBBLING AWAY: 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, reserving a cup of pasta water, and return to the pot. Toss through some oil to prevent sticking.
What should be prepared from my kitchen to make Homemade Rocket Pesto & Ravioli?
Balsamic Reduction, Bocconcini Balls, Fresh Basil, Garlic, Grated Italian-style Hard Cheese, Pickled Bell Peppers, Rocket, Spinach & Ricotta Ravioli, Sunflower Seeds
How many calories does Homemade Rocket Pesto & Ravioli have?
855 calories
How much fat content does Homemade Rocket Pesto & Ravioli have?
grams