Riavvolgere, which means to wrap in Italian, will be adoring your dinner plate tonight. These spinach & ricotta-filled ravioli will be accompanied by seared beef strips, tangy sun-dried tomatoes & fresh basil, all coated in a delicious garlic & cream sauce.
Spinach & Ricotta Beef Ravioli
Spinach & Ricotta Beef Ravioli
with sun-dried tomatoes & fresh basil
Hands on Time: 10 - 20 minutes
Overall Time: 15 - 25 minutes
Ingredients:
- Beef
- Beef Strips
- Fresh Basil
- Fresh Cream
- Garlic Clove
- Garlic Cloves
- Spinach & Ricotta Ravioli
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter
RAV
Bring a pot of salted water to a boil for the ravioli. Cook the ravioli until they float to the surface, 1-2 minutes. Drain and toss through a drizzle of olive oil.
STROG
Place a pan over high heat with a drizzle of oil and a knob of butter. Pat the beef strips dry with paper towel. When hot, fry the beef strips until browned, 20-30 seconds (shifting occasionally). Remove from the pan, reserving any pan juices, and season.
SAUCE
Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the garlic until fragrant, 30-60 seconds. Mix in the cream, the sun-dried tomatoes, the beef strips, and the ravioli. Simmer until combined and warmed through, 1-2 minutes. Remove from the heat and season.
DIN-DIN
Bowl up the loaded ravioli, garnish with the rinsed basil, and enjoy, Chef!
Spinach & Ricotta Ravioli - 125g
Beef Strips - 150g
Garlic Clove - 1
Fresh Cream - 50ml
Sun-dried Tomatoes - 20g
Fresh Basil - 3g
RAV
Bring a pot of salted water to a boil for the ravioli. Cook the ravioli until they float to the surface, 1-2 minutes. Drain and toss through a drizzle of olive oil.
STROG
Place a pan over high heat with a drizzle of oil and a knob of butter. Pat the beef strips dry with paper towel. When hot, fry the beef strips until browned, 20-30 seconds (shifting occasionally). Remove from the pan, reserving any pan juices, and season.
SAUCE
Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the garlic until fragrant, 30-60 seconds. Mix in the cream, the sun-dried tomatoes, the beef strips, and the ravioli. Simmer until combined and warmed through, 1-2 minutes. Remove from the heat and season.
DIN-DIN
Bowl up the loaded ravioli, garnish with the rinsed basil, and enjoy, Chef!
Spinach & Ricotta Ravioli - 250g
Beef Strips - 300g
Garlic Clove - 1
Fresh Cream - 100ml
Sun-dried Tomatoes - 40g
Fresh Basil - 5g
RAV
Bring a pot of salted water to a boil for the ravioli. Cook the ravioli until they float to the surface, 1-2 minutes. Drain and toss through a drizzle of olive oil.
STROG
Place a pan over high heat with a drizzle of oil and a knob of butter. Pat the beef strips dry with paper towel. When hot, fry the beef strips until browned, 20-30 seconds (shifting occasionally). Remove from the pan, reserving any pan juices, and season.
SAUCE
Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the garlic until fragrant, 30-60 seconds. Mix in the cream, the sun-dried tomatoes, the beef strips, and the ravioli. Simmer until combined and warmed through, 2-3 minutes. Remove from the heat and season.
DIN-DIN
Bowl up the loaded ravioli, garnish with the rinsed basil, and enjoy, Chef!
Spinach & Ricotta Ravioli - 375g
Beef Strips - 450g
Garlic Cloves - 2
Fresh Cream - 150ml
Sun-dried Tomatoes - 60g
Fresh Basil - 8g
RAV
Bring a pot of salted water to a boil for the ravioli. Cook the ravioli until they float to the surface, 1-2 minutes. Drain and toss through a drizzle of olive oil.
STROG
Place a pan over high heat with a drizzle of oil and a knob of butter. Pat the beef strips dry with paper towel. When hot, fry the beef strips until browned, 20-30 seconds (shifting occasionally). Remove from the pan, reserving any pan juices, and season.
SAUCE
Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the garlic until fragrant, 30-60 seconds. Mix in the cream, the sun-dried tomatoes, the beef strips, and the ravioli. Simmer until combined and warmed through, 2-3 minutes. Remove from the heat and season.
DIN-DIN
Bowl up the loaded ravioli, garnish with the rinsed basil, and enjoy, Chef!
Spinach & Ricotta Ravioli - 500g
Beef Strips - 600g
Garlic Cloves - 2
Fresh Cream - 200ml
Sun-dried Tomatoes - 80g
Fresh Basil - 10g
Woolies Products in this dish
