Delicate spinach & ricotta ravioli is doused in an olive, caper, and red wine tomato sauce. Topped with grated Italian-style cheese & sunflower seeds, this dish is perfect for a weeknight pick-me-up. Buon appetito!
Tasty Ravioli Puttanesca
Tasty Ravioli Puttanesca
with an olive, caper & red wine tomato sauce
Hands on Time: 20 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Artichoke Quarters
- Capers
- Fresh Oregano
- Grated Italian-style Hard Cheese
- NOMU Italian Rub
- Onion
- Onions
- Pitted Kalamata Olives
- Red Wine
- Spinach & Ricotta Ravioli
- Sunflower Seeds
- Tomato Passata
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
ALL HANDS ON DECK
Bring a pot of salted water to a boil for the ravioli. Cook the ravioli until they float to the surface, 2-3 minutes. Drain and toss through a drizzle of olive oil.
START THE SAUCE
Place a deep pan over medium-high heat with a drizzle of oil. When hot, add the Onion and fry until brown, 6-8 minutes (shifting occasionally). Add the NOMU rub, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and simmer until almost all evaporated, 30-60 seconds.
THE ESSENCE OF ITALY
When the wine is almost all evaporated, add the tomato passata, 100ml [200ml]|#7DA0D7 of water, Capers, olives. and the artichokes. Lower the heat and simmer until slightly reduced, 8-10 minutes. Stir through the cooked ravioli, 1⁄2 the cheese, ½ the oregano, a sweetener (to taste), and seasoning.
*CHEF’S KISS*
Plate up the saucy ravioli and sprinkle over the remaining oregano, cheese and the seeds. Add a final grind of black pepper and dive in, Chef!
ALL HANDS ON DECK
Bring a pot of salted water to a boil for the ravioli. Cook the ravioli until they float to the surface, 2-3 minutes. Drain and toss through a drizzle of olive oil.
START THE SAUCE
Place a deep pan over medium-high heat with a drizzle of oil. When hot, add the Onion and fry until brown, 6-8 minutes (shifting occasionally). Add the NOMU rub, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and simmer until almost all evaporated, 30-60 seconds.
THE ESSENCE OF ITALY
When the wine is almost all evaporated, add the tomato passata, 100ml [200ml]|#7DA0D7 of water, Capers, olives. and the artichokes. Lower the heat and simmer until slightly reduced, 8-10 minutes. Stir through the cooked ravioli, 1⁄2 the cheese, ½ the oregano, a sweetener (to taste), and seasoning.
*CHEF’S KISS*
Plate up the saucy ravioli and sprinkle over the remaining oregano, cheese and the seeds. Add a final grind of black pepper and dive in, Chef!
ALL HANDS ON DECK
Bring a pot of salted water to a boil for the ravioli. Cook the ravioli until they float to the surface, 2-3 minutes. Drain and toss through a drizzle of olive oil.
START THE SAUCE
Place a deep pan over medium-high heat with a drizzle of oil. When hot, add the Onion and fry until brown, 8-10 minutes (shifting occasionally). Add the NOMU rub, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and simmer until almost all evaporated, 30-60 seconds.
THE ESSENCE OF ITALY
When the wine is almost all evaporated, add the tomato passata, 300ml [400ml]|#7DA0D7 of water, Capers, olives. and the artichokes. Lower the heat and simmer until slightly reduced, 10-12 [12-15]|#7DA0D7 minutes. Stir through the cooked ravioli, 1⁄2 the cheese, ½ the oregano, a sweetener (to taste), and seasoning.
*CHEF’S KISS*
Plate up the saucy ravioli and sprinkle over the remaining oregano, cheese and the seeds. Add a final grind of black pepper and dive in, Chef!
ALL HANDS ON DECK
Bring a pot of salted water to a boil for the ravioli. Cook the ravioli until they float to the surface, 2-3 minutes. Drain and toss through a drizzle of olive oil.
START THE SAUCE
Place a deep pan over medium-high heat with a drizzle of oil. When hot, add the Onion and fry until brown, 8-10 minutes (shifting occasionally). Add the NOMU rub, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and simmer until almost all evaporated, 30-60 seconds.
THE ESSENCE OF ITALY
When the wine is almost all evaporated, add the tomato passata, 300ml [400ml]|#7DA0D7 of water, Capers, olives. and the artichokes. Lower the heat and simmer until slightly reduced, 10-12 [12-15]|#7DA0D7 minutes. Stir through the cooked ravioli, 1⁄2 the cheese, ½ the oregano, a sweetener (to taste), and seasoning.
*CHEF’S KISS*
Plate up the saucy ravioli and sprinkle over the remaining oregano, cheese and the seeds. Add a final grind of black pepper and dive in, Chef!
Frequently Asked Questions
What is the preparation time for Tasty Ravioli Puttanesca?
The preparation time for Tasty Ravioli Puttanesca with an olive, caper & red wine tomato sauce is between 20 and 30 minutes.
What is the total time required to make Tasty Ravioli Puttanesca with an olive, caper & red wine tomato sauce?
The total time required to make Tasty Ravioli Puttanesca with an olive, caper & red wine tomato sauce is between 30 and 35 minutes.
How many servings does Tasty Ravioli Puttanesca provide?
4 servings
What are the main ingredients in Tasty Ravioli Puttanesca?
Artichoke Quarters, Capers, Fresh Oregano, Grated Italian-style Hard Cheese, NOMU Italian Rub, Onion, Onions, Pitted Kalamata Olives, Red Wine, Spinach & Ricotta Ravioli, Sunflower Seeds, Tomato Passata, Tomato Paste
What is the nutritional information of Tasty Ravioli Puttanesca?
Calories: 616, Carbs: 73 grams, Fat: grams, Protein: 24 grams, Sugar: 21.8 grams, Salt: 1456 grams
How do I prepare Tasty Ravioli Puttanesca?
*CHEF’S KISS*: Plate up the saucy ravioli and sprinkle over the remaining oregano, cheese and the seeds. Add a final grind of black pepper and dive in, Chef! THE ESSENCE OF ITALY: When the wine is almost all evaporated, add the tomato passata, 100ml [200ml]|#7DA0D7 of water, capers, olives. and the artichokes. Lower the heat and simmer until slightly reduced, 8-10 minutes. Stir through the cooked ravioli, 1⁄2 the cheese, ½ the oregano, a sweetener (to taste), and seasoning. START THE SAUCE: Place a deep pan over medium-high heat with a drizzle of oil. When hot, add the onion and fry until brown, 6-8 minutes (shifting occasionally). Add the NOMU rub, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and simmer until almost all evaporated, 30-60 seconds. ALL HANDS ON DECK: Bring a pot of salted water to a boil for the ravioli. Cook the ravioli until they float to the surface, 2-3 minutes. Drain and toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Tasty Ravioli Puttanesca?
Artichoke Quarters, Capers, Fresh Oregano, Grated Italian-style Hard Cheese, NOMU Italian Rub, Onion, Onions, Pitted Kalamata Olives, Red Wine, Spinach & Ricotta Ravioli, Sunflower Seeds, Tomato Passata, Tomato Paste
How many calories does Tasty Ravioli Puttanesca have?
616 calories
How much fat content does Tasty Ravioli Puttanesca have?
grams
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