eCook Meal
Tasty Butternut & Ricotta Ravioli
with aubergine & balsamic reduction
Butternut & ricotta ravioli are combined with roasted aubergine, tangy tomatoes, fresh greens, peppery basil & completed with a creamy crème fraîche dressing.
Serving guide
Choose your portion size.
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.
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.
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
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R122.90
for 4 servings · R30.73 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Fresh Basil needs 15 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 4% of packR2.81
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Aubergine needs 1 kgMacaroni 500 g 500 g at R22.99 · 2.0× packsR45.98
-
Crème Fraîche needs 160 mlSour Cream 250 ml 250 ml at R38.99 · 64% of packR24.95
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Balsamic Reduction needs 40 mlPreserved Cranberry Balsamic Reduction 250 ml 250 ml at R79.99 · 16% of packR12.80
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
-
Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
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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
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?
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. 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. 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. 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. 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. 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
How many calories does Tasty Butternut & Ricotta Ravioli have?
596 calories
How much fat content does Tasty Butternut & Ricotta Ravioli have?
grams