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
Frequently Asked Questions
What is the preparation time for Spinach & Ricotta Beef Ravioli?
The preparation time for Spinach & Ricotta Beef Ravioli with sun-dried tomatoes & fresh basil is between 10 and 20 minutes.
What is the total time required to make Spinach & Ricotta Beef Ravioli with sun-dried tomatoes & fresh basil?
The total time required to make Spinach & Ricotta Beef Ravioli with sun-dried tomatoes & fresh basil is between 15 and 25 minutes.
How many servings does Spinach & Ricotta Beef Ravioli provide?
4 servings
What are the main ingredients in Spinach & Ricotta Beef Ravioli?
Beef, Beef Strips, Fresh Basil, Fresh Cream, Garlic Clove, Garlic Cloves, Spinach & Ricotta Ravioli, Sun-Dried Tomatoes
What is the nutritional information of Spinach & Ricotta Beef Ravioli?
Calories: 704, Carbs: 54 grams, Fat: grams, Protein: 50.4 grams, Sugar: 13.1 grams, Salt: 688 grams
How do I prepare Spinach & Ricotta Beef Ravioli?
DIN-DIN: Bowl up the loaded ravioli, garnish with the rinsed basil, and enjoy, Chef! 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. 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. 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.
What should be prepared from my kitchen to make Spinach & Ricotta Beef Ravioli?
Beef, Beef Strips, Fresh Basil, Fresh Cream, Garlic Clove, Garlic Cloves, Spinach & Ricotta Ravioli, Sun-Dried Tomatoes
How many calories does Spinach & Ricotta Beef Ravioli have?
704 calories
How much fat content does Spinach & Ricotta Beef Ravioli have?
grams
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