eCook Meal
Tasty Ravioli Puttanesca
with an olive, caper & red wine tomato sauce
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!
Serving guide
Choose your portion size.
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!
Shopping
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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, Grated Italian-style Hard Cheese, NOMU Italian Rub, Onion, Oregano, 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, Grated Italian-style Hard Cheese, NOMU Italian Rub, Onion, Oregano, 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