Butternut & ricotta ravioli are combined with roasted aubergine, tangy tomatoes, fresh greens, peppery basil & completed with a creamy crème fraîche dressing.
Tasty Butternut & Ricotta Ravioli
Tasty Butternut & Ricotta Ravioli
with aubergine & balsamic reduction
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Aubergine
- Balsamic Reduction
- Butternut & Ricotta Ravioli
- Creme Fraiche
- Fresh Basil
- Lemon Juice
- Salad Leaves
- Sunflower Seeds
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
AWESOME AUBS
Preheat the oven to 200°C. Place the Aubergine chunks on a roasting tray, skin-side down. Coat in oil, season, and spread out evenly. Roast in the hot oven for 15-20 minutes until soft, shifting occasionally.
GOLDEN SEEDS
Place a pan, large enough for the ravioli, over a medium heat with the Sunflower Seeds. Toast for 3-5 minutes until golden. Remove from the pan and set aside to cool.
BOIL THE RAVI-ONLY
Bring a pot (for the ravioli) of salted water to the boil. When the water is boiling, cook the ravioli for 2-3 minutes until al dente. Drain and toss through some oil to prevent sticking.
ALWAYS BETTER WITH BUTTER
When the ravioli is done, return the pan to a medium-high heat with 30g of butter and a drizzle of oil. When the butter foams, add the Lemon Juice (to taste) and the ravioli, in a single layer. Fry for 2-3 minutes per side, until golden, gently shaking the pan regularly to prevent sticking. Set aside.
TIME TO COMBINE
Loosen the crème fraîche with water in 5ml increments until drizzling consistency. Set aside. In a salad bowl, combine the fried ravioli, the Aubergine chunks, the diced Tomatoes, the shredded Salad Leaves, seasoning, and ½ the torn basil.
DELICIOUS DINNER!
Plate up the loaded ravioli salad and drizzle over the loosened crème fraîche and the Balsamic Reduction. Scatter over the toasted Sunflower Seeds and garnish with the remaining basil.
Aubergine - 250g
Butternut & Ricotta Ravioli - 150g
Sunflower Seeds - 10g
Lemon Juice - 15ml
Crème Fraîche - 40ml
Tomato - 1
Salad Leaves - 20g
Fresh Basil - 4g
Balsamic Reduction - 10ml
AWESOME AUBS
Preheat the oven to 200°C. Place the Aubergine chunks on a roasting tray, skin-side down. Coat in oil, season, and spread out evenly. Roast in the hot oven for 20-25 minutes until soft, shifting occasionally.
GOLDEN SEEDS
Place a pan, large enough for the ravioli, over a medium heat with the Sunflower Seeds. Toast for 3-5 minutes until golden. Remove from the pan and set aside to cool.
BOIL THE RAVI-ONLY
Bring a pot (for the ravioli) of salted water to the boil. When the water is boiling, cook the ravioli for 2-3 minutes until al dente. Drain and toss through some oil to prevent sticking.
ALWAYS BETTER WITH BUTTER
When the ravioli is done, return the pan to a medium-high heat with 60g of butter and a drizzle of oil. When the butter foams, add the Lemon Juice (to taste), and the ravioli, in a single layer. Fry for 2-3 minutes per side, until golden, gently shaking the pan regularly to prevent sticking. Set aside.
TIME TO COMBINE
Loosen the crème fraîche with water in 5ml increments until drizzling consistency. Set aside. In a salad bowl, combine the fried ravioli, the Aubergine chunks, the diced Tomatoes, the shredded Salad Leaves, seasoning, and ½ the torn basil.
DELICIOUS DINNER!
Plate up the loaded ravioli salad and drizzle over the loosened crème fraîche and the Balsamic Reduction. Scatter over the toasted Sunflower Seeds and garnish with the remaining basil.
Aubergine - 500g
Butternut & Ricotta Ravioli - 300g
Sunflower Seeds - 20g
Lemon Juice - 30ml
Crème Fraîche - 80ml
Tomato - 1
Salad Leaves - 40g
Fresh Basil - 8g
Balsamic Reduction - 20ml
AWESOME AUBS
Preheat the oven to 200°C. Place the Aubergine chunks on a roasting tray, skin-side down. Coat in oil, season, and spread out evenly. Roast in the hot oven for 25-30 minutes until soft, shifting occasionally.
GOLDEN SEEDS
Place a pan, large enough for the ravioli, over a medium heat with the Sunflower Seeds. Toast for 3-5 minutes until golden. Remove from the pan and set aside to cool.
BOIL THE RAVI-ONLY
Bring a pot (for the ravioli) of salted water to the boil. When the water is boiling, cook the ravioli for 2-3 minutes until al dente. Drain and toss through some oil to prevent sticking.
ALWAYS BETTER WITH BUTTER
When the ravioli is done, return the pan to a medium-high heat with 90g of butter and a drizzle of oil. When the butter foams, add the Lemon Juice (to taste), and the ravioli, in a single layer. Fry for 2-3 minutes per side, until golden, gently shaking the pan regularly to prevent sticking. Set aside.
TIME TO COMBINE
Loosen the crème fraîche with water in 5ml increments until drizzling consistency. Set aside. In a salad bowl, combine the fried ravioli, the Aubergine chunks, the diced Tomatoes, the shredded Salad Leaves, seasoning, and ½ the torn basil.
DELICIOUS DINNER!
Plate up the loaded ravioli salad and drizzle over the loosened crème fraîche and the Balsamic Reduction. Scatter over the toasted Sunflower Seeds and garnish with the remaining basil.
Aubergine - 750g
Butternut & Ricotta Ravioli - 450g
Sunflower Seeds - 30g
Lemon Juice - 45ml
Crème Fraîche - 125ml
Tomatoes - 2
Salad Leaves - 60g
Fresh Basil - 12g
Balsamic Reduction - 30ml
AWESOME AUBS
Preheat the oven to 200°C. Place the Aubergine chunks on a roasting tray, skin-side down. Coat in oil, season, and spread out evenly. Roast in the hot oven for 25-30 minutes until soft, shifting occasionally.
GOLDEN SEEDS
Place a pan, large enough for the ravioli, over a medium heat with the Sunflower Seeds. Toast for 3-5 minutes until golden. Remove from the pan and set aside to cool.
BOIL THE RAVI-ONLY
Bring a pot (for the ravioli) of salted water to the boil. When the water is boiling, cook the ravioli for 2-3 minutes until al dente. Drain and toss through some oil to prevent sticking.
ALWAYS BETTER WITH BUTTER
When the ravioli is done, return the pan to a medium-high heat with 120g of butter and a drizzle of oil. When the butter foams, add the Lemon Juice (to taste), and the ravioli, in a single layer. Fry for 2-3 minutes per side, until golden, gently shaking the pan regularly to prevent sticking. Set aside.
TIME TO COMBINE
Loosen the crème fraîche with water in 5ml increments until drizzling consistency. Set aside. In a salad bowl, combine the fried ravioli, the Aubergine chunks, the diced Tomatoes, the shredded Salad Leaves, seasoning, and ½ the torn basil.
DELICIOUS DINNER!
Plate up the loaded ravioli salad and drizzle over the loosened crème fraîche and the Balsamic Reduction. Scatter over the toasted Sunflower Seeds and garnish with the remaining basil.
Aubergine - 1kg
Butternut & Ricotta Ravioli - 600g
Sunflower Seeds - 40g
Lemon Juice - 60ml
Crème Fraîche - 160ml
Tomatoes - 2
Salad Leaves - 80g
Fresh Basil - 15g
Balsamic Reduction - 40ml
Frequently Asked Questions
What is the preparation time for Tasty Butternut & Ricotta Ravioli?
The preparation time for Tasty Butternut & Ricotta Ravioli with aubergine & balsamic reduction is between 20 and 35 minutes.
What is the total time required to make Tasty Butternut & Ricotta Ravioli with aubergine & balsamic reduction?
The total time required to make Tasty Butternut & Ricotta Ravioli with aubergine & balsamic reduction is between 35 and 50 minutes.
How many servings does Tasty Butternut & Ricotta Ravioli provide?
4 servings
What are the main ingredients in Tasty Butternut & Ricotta Ravioli?
Aubergine, Balsamic Reduction, Butternut & Ricotta Ravioli, Creme Fraiche, Fresh Basil, Lemon Juice, Salad Leaves, Sunflower Seeds, Tomato, Tomatoes
What is the nutritional information of Tasty Butternut & Ricotta Ravioli?
Calories: 596, Carbs: 74 grams, Fat: grams, Protein: 15.5 grams, Sugar: 25.6 grams, Salt: 247 grams
How do I prepare Tasty Butternut & Ricotta Ravioli?
DELICIOUS DINNER!: Plate up the loaded ravioli salad and drizzle over the loosened crème fraîche and the balsamic reduction. Scatter over the toasted sunflower seeds and garnish with the remaining basil. AWESOME AUBS: Preheat the oven to 200°C. Place the aubergine chunks on a roasting tray, skin-side down. Coat in oil, season, and spread out evenly. Roast in the hot oven for 20-25 minutes until soft, shifting occasionally. GOLDEN SEEDS: Place a pan, large enough for the ravioli, over a medium heat with the sunflower seeds. Toast for 3-5 minutes until golden. Remove from the pan and set aside to cool. BOIL THE RAVI-ONLY: Bring a pot (for the ravioli) of salted water to the boil. When the water is boiling, cook the ravioli for 2-3 minutes until al dente. Drain and toss through some oil to prevent sticking. ALWAYS BETTER WITH BUTTER: When the ravioli is done, return the pan to a medium-high heat with 60g of butter and a drizzle of oil. When the butter foams, add the lemon juice (to taste), and the ravioli, in a single layer. Fry for 2-3 minutes per side, until golden, gently shaking the pan regularly to prevent sticking. Set aside. TIME TO COMBINE: Loosen the crème fraîche with water in 5ml increments until drizzling consistency. Set aside. In a salad bowl, combine the fried ravioli, the aubergine chunks, the diced tomatoes, the shredded salad leaves, seasoning, and ½ the torn basil.
What should be prepared from my kitchen to make Tasty Butternut & Ricotta Ravioli?
Aubergine, Balsamic Reduction, Butternut & Ricotta Ravioli, Creme Fraiche, Fresh Basil, Lemon Juice, Salad Leaves, Sunflower Seeds, Tomato, Tomatoes
How many calories does Tasty Butternut & Ricotta Ravioli have?
596 calories
How much fat content does Tasty Butternut & Ricotta Ravioli have?
grams
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