Pomodoro means “tomato” in Italian. Here, piquanté peppers, garlic, and a medley of baby tomatoes come together with true Italian flair to smother mouthwatering morsels of spinach and ricotta ravioli.
Serving guide
Choose your portion size.
PUMPKIN SEEDS
Boil the kettle. Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
POMODORO SAUCE
Return the pan to a low-medium heat with a drizzle of oil. When hot, add in the grated Garlic, whole baby tomatoes, and chopped piquanté peppers. Give them a stir, pop on the lid, and cook for 5-6 minutes until the tomatoes begin to soften. Use your cooking utensil to break up the tomatoes as they cook, taking care not to spatter yourself with hot tomato juice! If the sauce becomes too dry, add another drizzle of oil or a knob of butter. On completion, season to taste and place in a bowl. Cover with a plate and set aside to keep warm.
BOIL THE RAVIOLI
Fill a pot with boiling water and add a generous pinch of salt. Place over a medium-high heat and bring back up to the boil. Once boiling, cook the ravioli for 3-4 minutes until they begin to float and are heated through. Drain on completion.
CRISP THE RAVIOLI
Wipe down the pan and return to a medium- high heat with a drizzle of oil and a knob of butter. When the butter begins to foam, fry the ravioli in a single layer for 4-5 minutes until crispy and golden, tossing occasionally. For the best results, do this step in batches, adding more butter in between each batch. On completion, return all of the ravioli to the pan.
ALL TOGETHER NOW!
Keeping the pan on the heat, add in the pomodoro sauce and toss with the ravioli. Cook for 2-3 minutes until heated through. Remove from the heat on completion. Stir in half of the shredded basil and season to taste. Toss the rinsed green leaves with a drizzle of oil.
BOWL UP
Fill a bowl with mouthwatering ravioli al pomodoro. Scatter over the remaining shredded basil, the toasted pumpkin seeds, and the halved bocconcini. Serve the fresh green leaves on the side with a drizzle of the balsamic reduction. Buon appetito!
Garlic Clove - 1
Fresh Basil - 5g
Spinach & Ricotta Ravioli - 175g
Baby Tomatoes - 150g
Sweet Piquante peppers - 50g
Bocconcini Balls - 4
Green Leaves - 20g
Pumpkin Seeds - 8g
Balsamic Reduction - 10ml
PUMPKIN SEEDS
Boil the kettle. Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
POMODORO SAUCE
Return the pan to a low-medium heat with a drizzle of oil. When hot, add in the grated Garlic, whole baby tomatoes, and chopped piquanté peppers. Give them a stir, pop on the lid, and cook for 7-8 minutes until the tomatoes begin to soften. Use your cooking utensil to break up the tomatoes as they cook, taking care not to spatter yourself with hot tomato juice! If the sauce becomes too dry, add another drizzle of oil or a knob of butter. On completion, season to taste and place in a bowl. Cover with a plate and set aside to keep warm.
BOIL THE RAVIOLI
Fill a pot with boiling water and add a generous pinch of salt. Place over a medium-high heat and bring back up to the boil. Once boiling, cook the ravioli for 3-4 minutes until they begin to float and are heated through. Drain on completion.
CRISP THE RAVIOLI
Wipe down the pan and return to a medium- high heat with a drizzle of oil and a knob of butter. When the butter begins to foam, fry the ravioli in a single layer for 4-5 minutes until crispy and golden, tossing occasionally. For the best results, do this step in batches, adding more butter in between each batch. On completion, return all of the ravioli to the pan.
ALL TOGETHER NOW!
Keeping the pan on the heat, add in the pomodoro sauce and toss with the ravioli. Cook for 2-3 minutes until heated through. Remove from the heat on completion. Stir in half of the shredded basil and season to taste. Toss the rinsed green leaves with a drizzle of oil.
BOWL UP
Fill a bowl with mouthwatering ravioli al pomodoro. Scatter over the remaining shredded basil, the toasted pumpkin seeds, and the halved bocconcini. Serve the fresh green leaves on the side with a drizzle of the balsamic reduction. Buon appetito!
Garlic cloves - 2
Fresh Basil - 10g
Spinach & Ricotta Ravioli - 350g
Baby Tomatoes - 300g
Sweet Piquante peppers - 100g
Bocconcini Balls - 8
Green Leaves - 40g
Pumpkin Seeds - 15g
Balsamic Reduction - 20ml
PUMPKIN SEEDS
Boil the kettle. Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
POMODORO SAUCE
Return the pan to a low-medium heat with a drizzle of oil. When hot, add in the grated Garlic, whole baby tomatoes, and chopped piquanté peppers. Give them a stir, pop on the lid, and cook for 7-8 minutes until the tomatoes begin to soften. Use your cooking utensil to break up the tomatoes as they cook, taking care not to spatter yourself with hot tomato juice! If the sauce becomes too dry, add another drizzle of oil or a knob of butter. On completion, season to taste and place in a bowl. Cover with a plate and set aside to keep warm.
BOIL THE RAVIOLI
Fill a pot with boiling water and add a generous pinch of salt. Place over a medium-high heat and bring back up to the boil. Once boiling, cook the ravioli for 3-4 minutes until they begin to float and are heated through. Drain on completion.
CRISP THE RAVIOLI
Wipe down the pan and return to a medium- high heat with a drizzle of oil and a knob of butter. When the butter begins to foam, fry the ravioli in a single layer for 4-5 minutes until crispy and golden, tossing occasionally. For the best results, do this step in batches, adding more butter in between each batch. On completion, return all of the ravioli to the pan.
ALL TOGETHER NOW!
Keeping the pan on the heat, add in the pomodoro sauce and toss with the ravioli. Cook for 2-3 minutes until heated through. Remove from the heat on completion. Stir in half of the shredded basil and season to taste. Toss the rinsed green leaves with a drizzle of oil.
BOWL UP
Fill a bowl with mouthwatering ravioli al pomodoro. Scatter over the remaining shredded basil, the toasted pumpkin seeds, and the halved bocconcini. Serve the fresh green leaves on the side with a drizzle of the balsamic reduction. Buon appetito!
Garlic cloves - 2
Fresh Basil - 10g
Spinach & Ricotta Ravioli - 350g
Baby Tomatoes - 300g
Sweet Piquante peppers - 100g
Bocconcini Balls - 8
Green Leaves - 40g
Pumpkin Seeds - 15g
Balsamic Reduction - 20ml
PUMPKIN SEEDS
Boil the kettle. Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
POMODORO SAUCE
Return the pan to a low-medium heat with a drizzle of oil. When hot, add in the grated Garlic, whole baby tomatoes, and chopped piquanté peppers. Give them a stir, pop on the lid, and cook for 8-10 minutes until the tomatoes begin to soften. Use your cooking utensil to break up the tomatoes as they cook, taking care not to spatter yourself with hot tomato juice! If the sauce becomes too dry, add another drizzle of oil or a knob of butter. On completion, season to taste and place in a bowl. Cover with a plate and set aside to keep warm.
BOIL THE RAVIOLI
Fill a pot with boiling water and add a generous pinch of salt. Place over a medium-high heat and bring back up to the boil. Once boiling, cook the ravioli for 3-4 minutes until they begin to float and are heated through. Drain on completion.
CRISP THE RAVIOLI
Wipe down the pan and return to a medium- high heat with a drizzle of oil and a knob of butter. When the butter begins to foam, fry the ravioli in a single layer for 4-5 minutes until crispy and golden, tossing occasionally. For the best results, do this step in batches, adding more butter in between each batch. On completion, return all of the ravioli to the pan.
ALL TOGETHER NOW!
Keeping the pan on the heat, add in the pomodoro sauce and toss with the ravioli. Cook for 3-4 minutes until heated through. Remove from the heat on completion. Stir in half of the shredded basil and season to taste. Toss the rinsed green leaves with a drizzle of oil.
BOWL UP
Fill a bowl with mouthwatering ravioli al pomodoro. Scatter over the remaining shredded basil, the toasted pumpkin seeds, and the halved bocconcini. Serve the fresh green leaves on the side with a drizzle of the balsamic reduction. Buon appetito!
Garlic cloves - 4
Fresh Basil - 20g
Spinach & Ricotta Ravioli - 700g
Baby Tomatoes - 600g
Sweet Piquante Peppers - 200g
Bocconcini Balls - 16
Green Leaves - 80g
Pumpkin Seeds - 30g
Balsamic Reduction - 40ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R94.89
for 4 servings · R23.72 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Fresh Basil needs 20 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 5% of packR3.75
-
Pumpkin Seeds needs 30 gPumpkin Seeds 250 g 250 g at R89.99 · 12% of packR10.80
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Spinach & Ricotta Ravioli needs 700 gWhole Spinach 350 g 350 g at R19.99 · 2.0× packsR39.98
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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
-
Balsamic Reduction needs 40 mlPreserved Cranberry Balsamic Reduction 250 ml 250 ml at R79.99 · 16% of packR12.80
Not in the Woolies basket — source these elsewhere:
- Bocconcini Balls
- Sweet Piquante Peppers
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for RAVIOLI AL POMODORO?
The preparation time for RAVIOLI AL POMODORO with bocconcini & piquanté peppers is between 15 and 25 minutes.
What is the total time required to make RAVIOLI AL POMODORO with bocconcini & piquanté peppers?
The total time required to make RAVIOLI AL POMODORO with bocconcini & piquanté peppers is between 25 and 40 minutes.
How many servings does RAVIOLI AL POMODORO provide?
4 servings
What are the main ingredients in RAVIOLI AL POMODORO?
Baby Tomato, Balsamic Reduction, Bocconcini Balls, Fresh Basil, Garlic, Green Leaves, Pumpkin Seeds, Spinach & Ricotta Ravioli, Sweet Piquanté Peppers
What is the nutritional information of RAVIOLI AL POMODORO?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare RAVIOLI AL POMODORO?
BOIL THE RAVIOLI: Fill a pot with boiling water and add a generous pinch of salt. Place over a medium-high heat and bring back up to the boil. Once boiling, cook the ravioli for 3-4 minutes until they begin to float and are heated through. Drain on completion. BOWL UP: Fill a bowl with mouthwatering ravioli al pomodoro. Scatter over the remaining shredded basil, the toasted pumpkin seeds, and the halved bocconcini. Serve the fresh green leaves on the side with a drizzle of the balsamic reduction. Buon appetito! PUMPKIN SEEDS: Boil the kettle. Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. ALL TOGETHER NOW!: Keeping the pan on the heat, add in the pomodoro sauce and toss with the ravioli. Cook for 2-3 minutes until heated through. Remove from the heat on completion. Stir in half of the shredded basil and season to taste. Toss the rinsed green leaves with a drizzle of oil. CRISP THE RAVIOLI: Wipe down the pan and return to a medium- high heat with a drizzle of oil and a knob of butter. When the butter begins to foam, fry the ravioli in a single layer for 4-5 minutes until crispy and golden, tossing occasionally. For the best results, do this step in batches, adding more butter in between each batch. On completion, return all of the ravioli to the pan. POMODORO SAUCE: Return the pan to a low-medium heat with a drizzle of oil. When hot, add in the grated garlic, whole baby tomatoes, and chopped piquanté peppers. Give them a stir, pop on the lid, and cook for 7-8 minutes until the tomatoes begin to soften. Use your cooking utensil to break up the tomatoes as they cook, taking care not to spatter yourself with hot tomato juice! If the sauce becomes too dry, add another drizzle of oil or a knob of butter. On completion, season to taste and place in a bowl. Cover with a plate and set aside to keep warm.
What should be prepared from my kitchen to make RAVIOLI AL POMODORO?
Baby Tomato, Balsamic Reduction, Bocconcini Balls, Fresh Basil, Garlic, Green Leaves, Pumpkin Seeds, Spinach & Ricotta Ravioli, Sweet Piquanté Peppers
How many calories does RAVIOLI AL POMODORO have?
calories
How much fat content does RAVIOLI AL POMODORO have?
grams