eCook Meal
Ricotta & Butternut Ravioli
with Italian-style hard cheese, hazelnuts & crispy sage butter
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R366.74
for 4 servings · R91.68 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Spinach needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
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Fresh Sage needs 20 gRosemary and Sage Grind 60 g 60 g at R50.99 · 33% of packR17.00
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Hazelnuts needs 60 gNescafé Hazelnut Cappuccino Sachets 10 x 18 g 18 g at R79.99 · 3.3× packsR266.63
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Fresh Parsley needs 8 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 5% of packR3.04
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Cannellini Beans needs 480 gCannellini Beans in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
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Italian-style Hard Cheese needs 60 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 23% of packR16.15
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Frequently Asked Questions
What is the preparation time for Ricotta & Butternut Ravioli?
The preparation time for Ricotta & Butternut Ravioli with Italian-style hard cheese, hazelnuts & crispy sage butter is between 20 and 35 minutes.
What is the total time required to make Ricotta & Butternut Ravioli with Italian-style hard cheese, hazelnuts & crispy sage butter?
The total time required to make Ricotta & Butternut Ravioli with Italian-style hard cheese, hazelnuts & crispy sage butter is between 30 and 45 minutes.
How many servings does Ricotta & Butternut Ravioli provide?
4 servings
What are the main ingredients in Ricotta & Butternut Ravioli?
Cannellini Beans, Fresh Sage, Grated Italian-style Hard Cheese, Hazelnuts, Lemon, Parsley, Ricotta & Butternut Ravioli, Spinach
What is the nutritional information of Ricotta & Butternut Ravioli?
Calories: 451, Carbs: 74 grams, Fat: grams, Protein: 22.3 grams, Sugar: 6.2 grams, Salt: 664 grams
How do I prepare Ricotta & Butternut Ravioli?
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! 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. 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. 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.
What should be prepared from my kitchen to make Ricotta & Butternut Ravioli?
Cannellini Beans, Fresh Sage, Grated Italian-style Hard Cheese, Hazelnuts, Lemon, Parsley, Ricotta & Butternut Ravioli, Spinach
How many calories does Ricotta & Butternut Ravioli have?
451 calories
How much fat content does Ricotta & Butternut Ravioli have?
grams