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
Frequently Asked Questions
What is the preparation time for Vegetarian Bubbling Baked Ravioli?
The preparation time for Vegetarian Bubbling Baked Ravioli with fresh oregano & Italian-style hard cheese is between 15 and 30 minutes.
What is the total time required to make Vegetarian Bubbling Baked Ravioli with fresh oregano & Italian-style hard cheese?
The total time required to make Vegetarian Bubbling Baked Ravioli with fresh oregano & Italian-style hard cheese is between 35 and 55 minutes.
How many servings does Vegetarian Bubbling Baked Ravioli provide?
4 servings
What are the main ingredients in Vegetarian Bubbling Baked Ravioli?
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
What is the nutritional information of Vegetarian Bubbling Baked Ravioli?
Calories: 728, Carbs: 87 grams, Fat: grams, Protein: 26.5 grams, Sugar: 15.8 grams, Salt: 906 grams
How do I prepare Vegetarian Bubbling Baked Ravioli?
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. 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! 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. 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.
What should be prepared from my kitchen to make Vegetarian Bubbling Baked Ravioli?
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
How many calories does Vegetarian Bubbling Baked Ravioli have?
728 calories
How much fat content does Vegetarian Bubbling Baked Ravioli have?
grams
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