Tasty Butternut & Ricotta Ravioli

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

with aubergine & balsamic reduction

4.7

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Butter
Photo of Tasty Butternut & Ricotta Ravioli
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

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

Woolies Products in this dish

Photo of Exotic Tomato Selection 500 g

Exotic Tomato Selection 500 G

Photo of Fresh Basil 30 g

Fresh Basil 30 G

Photo of Exotic Tomato Mix 600 g

Exotic Tomato Mix 600 G

Photo of Fresh Basil 80 g

Fresh Basil 80 G

Photo of Organic Italian Tomato Purèe 690 ml

Organic Italian Tomato Purèe 690 Ml

Photo of Roma Tomatoes 4 pk

Roma Tomatoes 4 Pk

Photo of Organic Italian Whole Peeled Tomatoes 400 g

Organic Italian Whole Peeled Tomatoes 400 G

Photo of Sardines in Tomato Sauce 120 g

Sardines In Tomato Sauce 120 G

Photo of Mediterranean Tomatoes Min 500 g

Mediterranean Tomatoes Min 500 G

Photo of Mackerel Fillets in Tomato Sauce 125 g

Mackerel Fillets In Tomato Sauce 125 G

Photo of Tomato Paste 70 g

Tomato Paste 70 G

Photo of Rosa Tomatoes 600 g

Rosa Tomatoes 600 G

Photo of Organic Lentils in Tomato Brine 400 g

Organic Lentils In Tomato Brine 400 G

Photo of Diced Tomatoes 400 g

Diced Tomatoes 400 G

Photo of Slicing Tomatoes 4 pk

Slicing Tomatoes 4 Pk

Photo of Roma Tomatoes 800 g

Roma Tomatoes 800 G

Photo of Tomato Puree in Tub 240 g

Tomato Puree In Tub 240 G

Photo of Sunflower Seeds 250 g

Sunflower Seeds 250 G

Photo of Lucky Star Pilchards in Tomato Sauce 400 g

Lucky Star Pilchards In Tomato Sauce 400 G

Photo of Cherry Tomatoes 200 g

Cherry Tomatoes 200 G

Photo of Snacking Tomatoes 175 g

Snacking Tomatoes 175 G

Photo of Mini Rosa Tomatoes 200 g

Mini Rosa Tomatoes 200 G

Photo of Tomato Paste 140 g

Tomato Paste 140 G

Photo of Rosa Tomatoes 200 g

Rosa Tomatoes 200 G

Photo of Slicing Tomatoes 8 pk

Slicing Tomatoes 8 Pk

Photo of Roma Tomatoes 1.5 kg

Roma Tomatoes 1.5 Kg

Views: 845