Classy, comforting, and quick! These succulent parcels of butternut and ricotta are dripping with a sauce of browned butter, crispy sage leaves, and toasted hazelnuts. Accompanied by cannellini beans swished with wilted spinach.
Ricotta & Butternut Ravioli
Ricotta & Butternut Ravioli
with Italian-style hard cheese, hazelnuts & crispy sage butter
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Cannellini Beans
- Fresh Parsley
- Fresh Sage
- Hazelnuts
- Italian-style Hard Cheese
- Lemon
- Lemons
- Ricotta & Butternut Ravioli
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
GET THE WATER ON THE BOIL & CRISP UP THE NUTS
Place a pot for the ravioli over a high heat, fill with salted water, and leave to come to the boil. Place a pan that has a lid over a medium heat. When hot, toast the hazelnuts for 4-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
RAVISHING RAVIOLI
When the water is boiling, cook the ravioli for 2-3 minutes until it begins to float and is heated through. Drain on completion and toss through a small drizzle of oil to prevent sticking.
SIZZLE THE SAUCE
Return the pan to a medium-high heat with 50g of butter. Once foaming, add in the chopped sage and cooked ravioli. Fry for 2-3 minutes until the sage is crispy and the ravioli is golden, shifting occasionally. Transfer to a bowl, making sure to pour in all the buttery sauce! Toss through the chopped hazelnuts, a squeeze of lemon juice, and some seasoning. Cover to keep warm and set aside for serving.
WARM & NOURISHING
Return the pan to a medium-high heat with another drizzle of oil or knob of butter. When hot, sauté the rinsed spinach and drained cannellini beans for 1-2 minutes until the spinach is wilted and the beans are heated through. Add in the chopped parsley, the juice of 1 lemon wedge, and the zest to taste. Toss to combine, season, and remove the pan from the heat.
WOULD YOU LOOK AT THAT?
Make a bed of lemony spinach and beans, and top with the ravioli and burnt butter sauce. Scatter with the hard cheese ribbons and get ready for a scrumptious meal!
Ricotta & Butternut Ravioli - 150g
Hazelnuts - 15g
Fresh Sage - 5g
Lemon - 1
Spinach - 40g
Cannellini Beans - 120g
Fresh Parsley - 2g
Italian-style Hard Cheese - 15g
GET THE WATER ON THE BOIL & CRISP UP THE NUTS
Place a pot for the ravioli over a high heat, fill with salted water, and leave to come to the boil. Place a pan that has a lid over a medium heat. When hot, toast the hazelnuts for 4-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
RAVISHING RAVIOLI
When the water is boiling, cook the ravioli for 2-3 minutes until it begins to float and is heated through. Drain on completion and toss through a small drizzle of oil to prevent sticking.
SIZZLE THE SAUCE
Return the pan to a medium-high heat with 100g of butter. Once foaming, add in the chopped sage and cooked ravioli. Fry for 2-3 minutes until the sage is crispy and the ravioli is golden, shifting occasionally. Transfer to a bowl, making sure to pour in all the buttery sauce! Toss through the chopped hazelnuts, a squeeze of lemon juice, and some seasoning. Cover to keep warm and set aside for serving.
WARM & NOURISHING
Return the pan to a medium-high heat with another drizzle of oil or knob of butter. When hot, sauté the rinsed spinach and drained cannellini beans for 2-3 minutes until the spinach is wilted and the beans are heated through. Add in the chopped parsley, the juice of 2 lemon wedges, and the zest to taste. Toss to combine, season, and remove the pan from the heat.
WOULD YOU LOOK AT THAT?
Make a bed of lemony spinach and beans, and top with the ravioli and burnt butter sauce. Scatter with the hard cheese ribbons and get ready for a scrumptious meal!
Ricotta & Butternut Ravioli - 300g
Hazelnuts - 30g
Fresh Sage - 10g
Lemon - 1
Spinach - 80g
Cannellini Beans - 240g
Fresh Parsley - 4g
Italian-style Hard Cheese - 30g
GET THE WATER ON THE BOIL & CRISP UP THE NUTS
Place a pot for the ravioli over a high heat, fill with salted water, and leave to come to the boil. Place a large pan that has a lid over a medium heat. When hot, toast the hazelnuts for 4-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
RAVISHING RAVIOLI
When the water is boiling, cook the ravioli for 2-3 minutes until it begins to float and is heated through. To avoid overcrowding the pot, you may need to do this step in batches. Drain on completion and toss through a small drizzle of oil to prevent sticking.
SIZZLE THE SAUCE
Return the pan to a medium-high heat with 150g of butter. Once foaming, add in the chopped sage and cooked ravioli. Fry for 3-4 minutes until the sage is crispy and the ravioli is golden, shifting occasionally. Transfer to a bowl, making sure to pour in all the buttery sauce! Toss through the chopped hazelnuts, a squeeze of lemon juice, and some seasoning. Cover to keep warm and set aside for serving.
WARM & NOURISHING
Return the pan to a medium-high heat with another drizzle of oil or knob of butter. When hot, sauté the rinsed spinach and drained cannellini beans for 3-4 minutes until the spinach is wilted and the beans are heated through. Add in the chopped parsley, the juice of 3 lemon wedges, and the zest to taste. Toss to combine, season, and remove the pan from the heat.
WOULD YOU LOOK AT THAT?
Make a bed of lemony spinach and beans, and top with the ravioli and burnt butter sauce. Scatter with the hard cheese ribbons and get ready for a scrumptious meal!
Ricotta & Butternut Ravioli - 450g
Hazelnuts - 45g
Fresh Sage - 15g
Lemons - 2
Spinach - 120g
Cannellini Beans - 360g
Fresh Parsley - 12g
Italian-style Hard Cheese - 45g
GET THE WATER ON THE BOIL & CRISP UP THE NUTS
Place a pot for the ravioli over a high heat, fill with salted water, and leave to come to the boil. Place a large pan that has a lid over a medium heat. When hot, toast the hazelnuts for 4-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
RAVISHING RAVIOLI
When the water is boiling, cook the ravioli for 2-3 minutes until it begins to float and is heated through. To avoid overcrowding the pot, you may need to do this step in batches. Drain on completion and toss through a small drizzle of oil to prevent sticking.
SIZZLE THE SAUCE
Return the pan to a medium-high heat with 200g of butter. Once foaming, add in the chopped sage and cooked ravioli. Fry for 3-4 minutes until the sage is crispy and the ravioli is golden, shifting occasionally. Transfer to a bowl, making sure to pour in all the buttery sauce! Toss through the chopped hazelnuts, a squeeze of lemon juice, and some seasoning. Cover to keep warm and set aside for serving.
WARM & NOURISHING
Return the pan to a medium-high heat with another drizzle of oil or knob of butter. When hot, sauté the rinsed spinach and drained cannellini beans for 3-4 minutes until the spinach is wilted and the beans are heated through. Add in the chopped parsley, the juice of 4 lemon wedges, and the zest to taste. Toss to combine, season, and remove the pan from the heat.
WOULD YOU LOOK AT THAT?
Make a bed of lemony spinach and beans, and top with the ravioli and burnt butter sauce. Scatter with the hard cheese ribbons and get ready for a scrumptious meal!
Ricotta & Butternut Ravioli - 600g
Hazelnuts - 60g
Fresh Sage - 20g
Lemons - 2
Spinach - 160g
Cannellini Beans - 480g
Fresh Parsley - 8g
Italian-style Hard Cheese - 60g
Woolies Products in this dish
