Pomodoro means “tomato” in Italian. Here, piquanté peppers, garlic, and a rainbow medley of baby tomatoes come together with flair to smother mouthwatering morsels of spinach and ricotta ravioli and balls of soft Italian cheese.
Mamma Mia Ravioli
Mamma Mia Ravioli
with a rainbow pomodoro sauce, bocconcini & fresh basil
Hands on Time: 15 - 25 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Balsamic Glaze
- Bocconcini Balls
- Fresh Basil
- Garlic Clove
- Mild Piquanté Peppers
- Pumpkin Seeds
- Rainbow Baby Tomato Medley
- Rocket & Baby Spinach Mix
- Spinach & Ricotta Ravioli
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
START WITH THE SEEDS
Place a saucepan that has a lid over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
RAINBOW POMODORO SAUCE
Return the pan to a low-medium heat with a drizzle of oil. When hot, add in the grated garlic, rinsed baby tomatoes, and chopped piquanté peppers. Give a stir and pop on the lid. Cook for 5-6 minutes until the tomatoes are soft, using your cooking utensil to break them up as they cook. Take care not to spatter yourself with hot juice! If the sauce becomes too dry, add in another drizzle of oil or a knob of butter. On completion, season to taste and set aside in a bowl. Wipe down the pan and set aside for step 4.
BOIL THE RAVIOLI
Boil the kettle. Fill a pot with boiling water, add a generous pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the ravioli for 3-4 minutes until they begin to float and are heated through. Drain on completion.
CRISP THE RAVIOLI
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. Once foaming, fry the ravioli in a single layer for 3-4 minutes until crispy and golden, tossing occasionally. On completion, return all of the ravioli to the pan.
ALL TOGETHER NOW!
Keeping the pan on the heat, add in the pomodoro sauce. Cook for 2-3 minutes until heated through, gently tossing to coat the ravioli. Remove from the heat and stir in half of the shredded basil and half of the bocconcini halves. Finally, add some more seasoning if necessary. Toss a drizzle of oil through the rinsed rocket and baby spinach.
BOWL UP
Stock up with mouthwatering ravioli al pomodoro. Scatter over the remaining shredded basil, the toasted pumpkin seeds, and the remaining bocconcini. Serve the dressed leaves on the side with drizzles of balsamic glaze. Buon appetito!
Pumpkin Seeds - 10g
Garlic Clove - 1
Rainbow Baby Tomato Medley - 150g
Mild Piquanté Peppers - 50g
Spinach & Ricotta Ravioli - 175g
Fresh Basil - 5g
Bocconcini Balls - 4
Rocket & Baby Spinach Mix - 20g
Balsamic Glaze - 10ml
START WITH THE SEEDS
Place the pumpkin seeds in a pot over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pot on completion and set aside to cool.
RAINBOW POMODORO SAUCE
Return the pot to a low-medium heat with a drizzle of oil. When hot, add in the grated garlic, rinsed baby tomatoes, and chopped piquanté peppers. Give a stir and pop on a lid. Cook for 7-8 minutes until the tomatoes are soft, using your cooking utensil to break them up as they cook. Take care not to spatter yourself with hot juice! If the sauce becomes too dry, add in another drizzle of oil or a knob of butter. On completion, season to taste and set aside in a bowl. Wipe down the pot and set aside for step 4.
BOIL THE RAVIOLI
Boil the kettle. Fill a second pot with boiling water, add a generous pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the ravioli for 3-4 minutes until they begin to float and are heated through. Drain on completion.
CRISP THE RAVIOLI
Return the pot used for the sauce to a medium-high heat with a drizzle of oil and a knob of butter. Once foaming, fry the ravioli in a single layer for 4-5 minutes until crispy and golden, tossing occasionally. Do this step in batches if necessary, adding more butter in between each batch. On completion, return all of the ravioli to the pan.
ALL TOGETHER NOW!
Keeping the pot on the heat, add in the pomodoro sauce. Cook for 3-4 minutes until heated through, gently tossing to coat the ravioli. Remove from the heat and stir in half of the shredded basil and half of the bocconcini halves. Finally, add some more seasoning if necessary. Toss a drizzle of oil through the rinsed rocket and baby spinach.
BOWL UP
Stock up with mouthwatering ravioli al pomodoro. Scatter over the remaining shredded basil, the toasted pumpkin seeds, and the remaining bocconcini. Serve the dressed leaves on the side with drizzles of balsamic glaze. Buon appetito!
Pumpkin Seeds - 20g
Garlic Clove - 2
Rainbow Baby Tomato Medley - 300g
Mild Piquanté Peppers - 100g
Spinach & Ricotta Ravioli - 350g
Fresh Basil - 10g
Bocconcini Balls - 8
Rocket & Baby Spinach Mix - 40g
Balsamic Glaze - 20ml
START WITH THE SEEDS
Place the pumpkin seeds in a pot over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pot on completion and set aside to cool.
RAINBOW POMODORO SAUCE
Return the pot to a low-medium heat with a drizzle of oil. When hot, add in the grated garlic, rinsed baby tomatoes, and chopped piquanté peppers. Give a stir and pop on a lid. Cook for 7-8 minutes until the tomatoes are soft, using your cooking utensil to break them up as they cook. Take care not to spatter yourself with hot juice! If the sauce becomes too dry, add in another drizzle of oil or a knob of butter. On completion, season to taste and set aside in a bowl. Wipe down the pot and set aside for step 4.
BOIL THE RAVIOLI
Boil the kettle. Fill a second pot with boiling water, add a generous pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the ravioli for 3-4 minutes until they begin to float and are heated through. Drain on completion.
CRISP THE RAVIOLI
Return the pot used for the sauce to a medium-high heat with a drizzle of oil and a knob of butter. Once foaming, fry the ravioli in a single layer for 4-5 minutes until crispy and golden, tossing occasionally. Do this step in batches if necessary, adding more butter in between each batch. On completion, return all of the ravioli to the pan.
ALL TOGETHER NOW!
Keeping the pot on the heat, add in the pomodoro sauce. Cook for 3-4 minutes until heated through, gently tossing to coat the ravioli. Remove from the heat and stir in half of the shredded basil and half of the bocconcini halves. Finally, add some more seasoning if necessary. Toss a drizzle of oil through the rinsed rocket and baby spinach.
BOWL UP
Stock up with mouthwatering ravioli al pomodoro. Scatter over the remaining shredded basil, the toasted pumpkin seeds, and the remaining bocconcini. Serve the dressed leaves on the side with drizzles of balsamic glaze. Buon appetito!
Pumpkin Seeds - 20g
Garlic Clove - 2
Rainbow Baby Tomato Medley - 300g
Mild Piquanté Peppers - 100g
Spinach & Ricotta Ravioli - 350g
Fresh Basil - 10g
Bocconcini Balls - 8
Rocket & Baby Spinach Mix - 40g
Balsamic Glaze - 20ml
START WITH THE SEEDS
Place the pumpkin seeds in a large pot over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pot on completion and set aside to cool.
RAINBOW POMODORO SAUCE
Return the pot to a low-medium heat with a drizzle of oil. When hot, add in the grated garlic, rinsed baby tomatoes, and chopped piquanté peppers. Give a stir and pop on a lid. Cook for 8-10 minutes until the tomatoes are soft, using your cooking utensil to break them up as they cook. Take care not to spatter yourself with hot juice! If the sauce becomes too dry, add in another drizzle of oil or a knob of butter. On completion, season to taste and set aside in a bowl. Wipe down the pot and set aside for step 4.
BOIL THE RAVIOLI
Boil the kettle. Fill a second pot with boiling water, add a generous pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the ravioli for 3-4 minutes until they begin to float and are heated through. Drain on completion.
CRISP THE RAVIOLI
Return the pot used for the sauce to a medium-high heat with a drizzle of oil and a knob of butter. Once foaming, fry the ravioli in a single layer for 4-5 minutes until crispy and golden, tossing occasionally. Do this step in batches if necessary, adding more butter in between each batch. On completion, return all of the ravioli to the pan.
ALL TOGETHER NOW!
Keeping the pot on the heat, add in the pomodoro sauce. Cook for 3-4 minutes until heated through, gently tossing to coat the ravioli. Remove from the heat and stir in half of the shredded basil and half of the bocconcini halves. Finally, add some more seasoning if necessary. Toss a drizzle of oil through the rinsed rocket and baby spinach.
BOWL UP
Stock up with mouthwatering ravioli al pomodoro. Scatter over the remaining shredded basil, the toasted pumpkin seeds, and the remaining bocconcini. Serve the dressed leaves on the side with drizzles of balsamic glaze. Buon appetito!
Pumpkin Seeds - 40g
Garlic Clove - 4
Rainbow Baby Tomato Medley - 600g
Mild Piquanté Peppers - 200g
Spinach & Ricotta Ravioli - 700g
Fresh Basil - 20g
Bocconcini Balls - 16
Rocket & Baby Spinach Mix - 80g
Balsamic Glaze - 40ml
Woolies Products in this dish
