What are the main ingredients in Ricotta Ravioli & Sage Butter?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

What is the nutritional information of Ricotta Ravioli & Sage Butter?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Ricotta Ravioli & Sage Butter?

RESTAURANT-QUALITY DINNER: Lay out the remaining fresh baby spinach and cover with three-quarters of the cannellinis. Top with the buttery pockets of ravioli and all of the sauce from the pan. Sprinkle with the grated hard cheese, the remaining toasted hazelnuts, and the lemon zest to taste. Finally, scatter the remaining cannellinis over the lot. Delectable, Chef! TOASTY HAZELNUTS: Boil the kettle for step 3. Place a large, nonstick pan over a medium heat. When hot, toast the hazelnuts for 5-6 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. CRISP THE CANNELLINIS: Return the pan to a medium heat with a drizzle of oil. When hot, toast the drained cannellini beans for 10-12 minutes until crispy and caramel in colour. At the halfway mark, stir through the Italian Rub to taste. For the best results, only shift occasionally. On completion, remove from the heat and set aside until serving. BOIL THE RAVIOLI: Place a pot for the ravioli over a high heat. Fill with boiling water and add a pinch of salt. Once boiling rapidly, cook the ravioli for 2-3 minutes until they begin to float and are heated through. Drain on completion and toss through some oil to prevent sticking. SAGE BEURRE NOISETTE: Place another pan over a medium-high heat with a drizzle of oil or knob of butter. When hot, fry the ravioli in a single layer until crisp and golden. You may need to do this step in batches. Remove from the pan on completion, return the pan to the heat, and add in 80g of butter. Once foaming, spread the rinsed sage leaves across the pan in a single layer. Fry for 2-3 minutes until the leaves are crispy and the butter has a nutty aroma, watching closely. Reduce to a medium heat, add the grated garlic, and sauté for about a minute. Add in the ravioli, half of the chopped hazelnuts, half of the rinsed baby spinach, and the juice of 2 lemon wedges. Toss until coated, remove the pan from the heat, and season to taste.

What should be prepared from my kitchen to make Ricotta Ravioli & Sage Butter?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

Ricotta Ravioli & Sage Butter

These pasta pockets are bursting with butternut and ricotta, swished with baby spinach, and dripping in garlic and sage beurre noisette or “browned butter”, with its famous nutty aroma. Classy, comforting, and quick!

Ricotta Ravioli & Sage Butter

with Italian-style hard cheese, baby spinach & toasted hazelnuts

Hands on Time: 25 - 35 minutes

Overall Time: 30 - 40 minutes

Download the Recipe for 2

Ingredients:

Baby Spinach
Butternut & Ricotta Ravioli
Cannellini Beans
Fresh Sage
Garlic Clove
Grated Italian-style Hard Cheese
Hazelnuts
Lemon
NOMU Italian Rub

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter

Serves 1

TOASTY HAZELNUTS
Boil the kettle for step 3. Place a nonstick pan over a medium heat. When hot, toast the hazelnuts for 5-6 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
CRISP THE CANNELLINIS
Return the pan to a medium heat with a drizzle of oil. When hot, toast the drained cannellini beans for 8-10 minutes until crispy and caramel in colour. At the halfway mark, stir through the Italian Rub to taste. For the best results, only shift occasionally. On completion, remove from the heat and set aside until serving.
BOIL THE RAVIOLI
Place a pot for the ravioli over a high heat. Fill with boiling water and add a pinch of salt. Once boiling rapidly, cook the ravioli for 2-3 minutes until they begin to float and are heated through. Drain on completion and toss through some oil to prevent sticking.
SAGE BEURRE NOISETTE
Place another pan over a medium-high heat with a drizzle of oil or knob of butter. When hot, fry the ravioli in a single layer until crisp and golden. Remove from the pan on completion, return the pan to the heat, and add in 40g of butter. Once foaming, spread the rinsed sage leaves across the pan in a single layer. Fry for 1-2 minutes until the leaves are crispy and the butter has a nutty aroma, watching closely. Reduce to a medium heat, add the grated garlic, and sauté for about a minute. Add in the ravioli, half of the chopped hazelnuts, half of the rinsed baby spinach, and the juice of 1 lemon wedge. Toss until coated, remove the pan from the heat, and season to taste.
RESTAURANT-QUALITY DINNER
Lay out the remaining fresh baby spinach and cover with three-quarters of the cannellinis. Top with the buttery pockets of ravioli and all of the sauce from the pan. Sprinkle with the grated hard cheese, the remaining toasted hazelnuts, and the lemon zest to taste. Finally, scatter the remaining cannellinis over the lot. Delectable, Chef!

Hazelnuts - 15g
Cannellini Beans - 120g
NOMU Italian Rub - 2.5ml
Butternut & Ricotta Ravioli - 150g
Fresh Sage - 5g
Garlic Clove - 1
Baby Spinach - 40g
Grated Italian-Style Hard Cheese - 15ml
Lemon - 1

Download the Recipe

Serves 2

TOASTY HAZELNUTS
Boil the kettle for step 3. Place a large, nonstick pan over a medium heat. When hot, toast the hazelnuts for 5-6 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
CRISP THE CANNELLINIS
Return the pan to a medium heat with a drizzle of oil. When hot, toast the drained cannellini beans for 10-12 minutes until crispy and caramel in colour. At the halfway mark, stir through the Italian Rub to taste. For the best results, only shift occasionally. On completion, remove from the heat and set aside until serving.
BOIL THE RAVIOLI
Place a pot for the ravioli over a high heat. Fill with boiling water and add a pinch of salt. Once boiling rapidly, cook the ravioli for 2-3 minutes until they begin to float and are heated through. Drain on completion and toss through some oil to prevent sticking.
SAGE BEURRE NOISETTE
Place another pan over a medium-high heat with a drizzle of oil or knob of butter. When hot, fry the ravioli in a single layer until crisp and golden. You may need to do this step in batches. Remove from the pan on completion, return the pan to the heat, and add in 80g of butter. Once foaming, spread the rinsed sage leaves across the pan in a single layer. Fry for 2-3 minutes until the leaves are crispy and the butter has a nutty aroma, watching closely. Reduce to a medium heat, add the grated garlic, and sauté for about a minute. Add in the ravioli, half of the chopped hazelnuts, half of the rinsed baby spinach, and the juice of 2 lemon wedges. Toss until coated, remove the pan from the heat, and season to taste.
RESTAURANT-QUALITY DINNER
Lay out the remaining fresh baby spinach and cover with three-quarters of the cannellinis. Top with the buttery pockets of ravioli and all of the sauce from the pan. Sprinkle with the grated hard cheese, the remaining toasted hazelnuts, and the lemon zest to taste. Finally, scatter the remaining cannellinis over the lot. Delectable, Chef!

Hazelnuts - 30g
Cannellini Beans - 240g
NOMU Italian Rub - 5ml
Butternut & Ricotta Ravioli - 300g
Fresh Sage - 10g
Garlic Clove - 2
Baby Spinach - 80g
Grated Italian-Style Hard Cheese - 30ml
Lemon - 1

Download the Recipe

Serves 3

TOASTY HAZELNUTS
Boil the kettle for step 3. Place a large, nonstick pan over a medium heat. When hot, toast the hazelnuts for 5-6 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
CRISP THE CANNELLINIS
Return the pan to a medium heat with a drizzle of oil. When hot, toast the drained cannellini beans for 10-12 minutes until crispy and caramel in colour. At the halfway mark, stir through the Italian Rub to taste. For the best results, only shift occasionally. On completion, remove from the heat and set aside until serving.
BOIL THE RAVIOLI
Place a pot for the ravioli over a high heat. Fill with boiling water and add a pinch of salt. Once boiling rapidly, cook the ravioli for 2-3 minutes until they begin to float and are heated through. Drain on completion and toss through some oil to prevent sticking.
SAGE BEURRE NOISETTE
Place another pan over a medium-high heat with a drizzle of oil or knob of butter. When hot, fry the ravioli in a single layer until crisp and golden. You may need to do this step in batches. Remove from the pan on completion, return the pan to the heat, and add in 80g of butter. Once foaming, spread the rinsed sage leaves across the pan in a single layer. Fry for 2-3 minutes until the leaves are crispy and the butter has a nutty aroma, watching closely. Reduce to a medium heat, add the grated garlic, and sauté for about a minute. Add in the ravioli, half of the chopped hazelnuts, half of the rinsed baby spinach, and the juice of 2 lemon wedges. Toss until coated, remove the pan from the heat, and season to taste.
RESTAURANT-QUALITY DINNER
Lay out the remaining fresh baby spinach and cover with three-quarters of the cannellinis. Top with the buttery pockets of ravioli and all of the sauce from the pan. Sprinkle with the grated hard cheese, the remaining toasted hazelnuts, and the lemon zest to taste. Finally, scatter the remaining cannellinis over the lot. Delectable, Chef!

Hazelnuts - 30g
Cannellini Beans - 240g
NOMU Italian Rub - 5ml
Butternut & Ricotta Ravioli - 300g
Fresh Sage - 10g
Garlic Clove - 2
Baby Spinach - 80g
Grated Italian-Style Hard Cheese - 30ml
Lemon - 1

Download the Recipe

Serves 4

TOASTY HAZELNUTS
Boil the kettle for step 3. Place a large, nonstick pan over a medium heat. When hot, toast the hazelnuts for 5-6 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
CRISP THE CANNELLINIS
Return the pan to a medium heat with a drizzle of oil. When hot, toast the drained cannellini beans for 12-15 minutes until crispy and caramel in colour. At the halfway mark, stir through the Italian Rub to taste. For the best results, only shift occasionally. On completion, remove from the heat and set aside until serving.
BOIL THE RAVIOLI
Place a pot for the ravioli over a high heat. Fill with boiling water and add a pinch of salt. Once boiling rapidly, cook the ravioli for 2-3 minutes until they begin to float and are heated through. Drain on completion and toss through some oil to prevent sticking.
SAGE BEURRE NOISETTE
Place another large pan over a medium-high heat with a drizzle of oil or knob of butter. When hot, fry the ravioli in a single layer until crisp and golden. You may need to do this step in batches. Remove from the pan on completion, return the pan to the heat, and add in 120g of butter. Once foaming, spread the rinsed sage leaves across the pan in a single layer. Fry for 2-3 minutes until the leaves are crispy and the butter has a nutty aroma, watching closely. Reduce to a medium heat, add the grated garlic, and sauté for about a minute. Add in the ravioli, half of the chopped hazelnuts, half of the rinsed baby spinach, and the juice of 4 lemon wedges. Toss until coated, remove the pan from the heat, and season to taste.
RESTAURANT-QUALITY DINNER
Lay out the remaining fresh baby spinach and cover with three-quarters of the cannellinis. Top with the buttery pockets of ravioli and all of the sauce from the pan. Sprinkle with the grated hard cheese, the remaining toasted hazelnuts, and the lemon zest to taste. Finally, scatter the remaining cannellinis over the lot. Delectable, Chef!