A beautiful baked butternut & ricotta ravioli with a creamy tomato sauce, crunchy topping, fresh oregano and Italian-style cheese. Your heart will be bubbling with joy after the first delicious bite, Chef!
Vegetarian Bubbling Baked Ravioli
Vegetarian Bubbling Baked Ravioli
with fresh oregano & Italian-style hard cheese
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Baby Spinach
- Butternut & Ricotta Ravioli
- Cooked Chopped Tomato
- Creme Fraiche
- Fresh Origanum
- Garlic Heads
- Italian-style Hard Cheese
- NOMU Provençal Rub
- Onion Medium
- Panko Breadcrumbs
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
BUBBLING AWAY
Preheat the oven to the grill setting or the highest temperature. 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.
CRUNCHY CRUMB
Heat 40g of butter in the microwave or in a pot over the stove until completely melted. Remove from the heat, and mix in the grated cheese, the breadcrumbs, and seasoning.
BEAUTIFUL SAUCE
Return the pot to medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and the NOMU rub and fry until fragrant, 1 minute (shifting constantly). Stir in the passata, 50ml of warm water, and simmer until slightly reduced, 6-7 minutes. Stir through the crème fraîche, ½ the rinsed spinach, seasoning, and a sweetener. Remove from the heat.
GRILL & GREENS
Add the cooked ravioli to the sauce and mix until fully coated. Place in a small ovenproof dish. Sprinkle over the crumb mixture and pop in the oven. Grill until the breadcrumbs are golden, 3-4 minutes. In a salad bowl, combine ½ the cheese ribbons, the remaining spinach, a drizzle of olive oil, and seasoning.
PASTA-TIVELY DELICIOUS!
Plate up a generous helping of the baked ravioli and side with the fresh spinach salad. Sprinkle over the picked oregano leaves and the remaining cheese ribbons. Dive in, Chef!
Butternut & Ricotta Ravioli - 150g
Italian Style Hard Cheese - 1
Panko Breadcrumbs - 50ml
Onion Medium - 1
Garlic Heads - 1
NOMU Provençal Rub - 5ml
Cooked Chopped Tomato - 1
Creme Fraiche - 1
Baby Spinach - 1
Fresh Origanum - 1
BUBBLING AWAY
Preheat the oven to the grill setting or the highest temperature. 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.
CRUNCHY CRUMB
Heat 60g of butter in the microwave or in a pot over the stove until completely melted. Remove from the heat, and mix in the grated cheese, the breadcrumbs, and seasoning.
BEAUTIFUL SAUCE
Return the pot to medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and the NOMU rub and fry until fragrant, 1 minute (shifting constantly). Stir in the passata, 100ml of warm water, and simmer until slightly reduced, 7-8 minutes. Stir through the crème fraîche, ½ the rinsed spinach, seasoning, and a sweetener. Remove from the heat.
GRILL & GREENS
Add the cooked ravioli to the sauce and mix until fully coated. Place in a small ovenproof dish. Sprinkle over the crumb mixture and pop in the oven. Grill until the breadcrumbs are golden, 3-4 minutes. In a salad bowl, combine ½ the cheese ribbons, the remaining spinach, a drizzle of olive oil, and seasoning.
PASTA-TIVELY DELICIOUS!
Plate up a generous helping of the baked ravioli and side with the fresh spinach salad. Sprinkle over the picked oregano leaves and the remaining cheese ribbons. Dive in, Chef!
Butternut & Ricotta Ravioli - 300g
Italian Style Hard Cheese - 1
Panko Breadcrumbs - 100ml
Onion Medium - 1
Garlic Heads - 1
NOMU Provençal Rub - 10ml
Cooked Chopped Tomato - 1
Creme Fraiche - 1
Baby Spinach - 1
Fresh Origanum - 1
BUBBLING AWAY
Preheat the oven to the grill setting or the highest temperature. 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.
CRUNCHY CRUMB
Heat 80g of butter in the microwave or in a pot over the stove until completely melted. Remove from the heat, and mix in the grated cheese, the breadcrumbs, and seasoning.
BEAUTIFUL SAUCE
Return the pot to medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and the NOMU rub and fry until fragrant, 1 minute (shifting constantly). Stir in the passata, 150ml of warm water, and simmer until slightly reduced, 8-10 minutes. Stir through the crème fraîche, ½ the rinsed spinach, seasoning, and a sweetener. Remove from the heat.
GRILL & GREENS
Add the cooked ravioli to the sauce and mix until fully coated. Place in a small ovenproof dish. Sprinkle over the crumb mixture and pop in the oven. Grill until the breadcrumbs are golden, 4-5 minutes. In a salad bowl, combine ½ the cheese ribbons, the remaining spinach, a drizzle of olive oil, and seasoning.
PASTA-TIVELY DELICIOUS!
Plate up a generous helping of the baked ravioli and side with the fresh spinach salad. Sprinkle over the picked oregano leaves and the remaining cheese ribbons. Dive in, Chef!
Butternut & Ricotta Ravioli - 450g
Italian Style Hard Cheese - 1
Panko Breadcrumbs - 150ml
Onion Medium - 1
Garlic Heads - 1
NOMU Provençal Rub - 15ml
Cooked Chopped Tomato - 1
Creme Fraiche - 1
Baby Spinach - 1
Fresh Origanum - 1
BUBBLING AWAY
Preheat the oven to the grill setting or the highest temperature. 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.
CRUNCHY CRUMB
Heat 100g of butter in the microwave or in a pot over the stove until completely melted. Remove from the heat, and mix in the grated cheese, the breadcrumbs, and seasoning.
BEAUTIFUL SAUCE
Return the pot to medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and the NOMU rub and fry until fragrant, 1 minute (shifting constantly). Stir in the passata, 200ml of warm water, and simmer until slightly reduced, 10-12 minutes. Stir through the crème fraîche, ½ the rinsed spinach, seasoning, and a sweetener. Remove from the heat.
GRILL & GREENS
Add the cooked ravioli to the sauce and mix until fully coated. Place in a small ovenproof dish. Sprinkle over the crumb mixture and pop in the oven. Grill until the breadcrumbs are golden, 4-5 minutes. In a salad bowl, combine ½ the cheese ribbons, the remaining spinach, a drizzle of olive oil, and seasoning.
PASTA-TIVELY DELICIOUS!
Plate up a generous helping of the baked ravioli and side with the fresh spinach salad. Sprinkle over the picked oregano leaves and the remaining cheese ribbons. Dive in, Chef!
Butternut & Ricotta Ravioli - 600g
Italian Style Hard Cheese - 1
Panko Breadcrumbs - 200ml
Onion Medium - 1
Garlic Heads - 1
NOMU Provençal Rub - 20ml
Cooked Chopped Tomato - 1
Creme Fraiche - 1
Baby Spinach - 1
Fresh Origanum - 1
Woolies Products in this dish
