Delicious ravioli doused in a silky gorgonzola sauce, sprinkled with a zesty panko, pecan & parsley crumb, and sided with sautéed kale & carrot. Bellissima!
Vegetarian Gorgonzola & Ricotta Ravioli
Vegetarian Gorgonzola & Ricotta Ravioli
with cream, a zesty crumb & pecan nuts
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Butternut & Ricotta Ravioli
- Carrot
- Fresh Cream
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Gorgonzola
- Kale
- Lemon
- Lemons
- Onion
- Onions
- Panko Breadcrumbs
- Pecan Nuts
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
LET’S GET GOING
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, reserving ½ a cup of pasta water, and toss through a drizzle of olive oil. Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated in oil.
HERE I CRUMB
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the breadcrumbs, the chopped pecans, the chopped parsley, the Lemon zest (to taste) and seasoning. Fry until the breadcrumbs have browned, 2-3 minutes (shifting occasionally). Remove from the pan.
SAUTÉED VEGGIE
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the diced Carrot until slightly soft, 4-5 minutes (shifting occasionally). Add the massaged kale and fry until slightly wilted, 2-3 minutes.
GET SAUCY!
Return the pot (used to boil the ravioli) to medium heat with a drizzle of oil. When hot, fry the diced onion until starting to soften, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes. Stir through the white wine and simmer until almost evaporated. Add the reserved pasta water and mix to combine. Simmer until slightly reduced, 2-5 minutes. Stir in the cream and the Gorgonzola. Simmer until slightly thickened, 2-3 minutes. Toss through the ravioli. Squeeze over some lemon juice and season.
Gorgonzola HEAVEN!
Bowl up some of the saucy Gorgonzola ravioli and top with the tangy crumb. Side with the sautéed carrot & kale. Serve any remaining lemon wedges on the side.
Butternut & Ricotta Ravioli - 150g
Kale - 50g
Panko Breadcrumbs - 20ml
Pecan Nuts - 10g
Fresh Parsley - 4g
Lemon - 1
Carrot - 120g
Onion - 1
Garlic Clove - 1
White Wine - 30ml
Fresh Cream - 50ml
Gorgonzola - 30g
LET’S GET GOING
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, reserving 1 cup of pasta water, and toss through a drizzle of olive oil. Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated in oil.
HERE I CRUMB
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the breadcrumbs, the chopped pecans, the chopped parsley, the Lemon zest (to taste) and seasoning. Fry until the breadcrumbs have browned, 2-3 minutes (shifting occasionally). Remove from the pan.
SAUTÉED VEGGIE
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the diced Carrot until slightly soft, 5-6 minutes (shifting occasionally). Add the massaged kale and fry until slightly wilted, 2-3 minutes.
GET SAUCY!
Return the pot (used to boil the ravioli) to medium heat with a drizzle of oil. When hot, fry the diced onion until starting to soften, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes. Stir through the white wine and simmer until almost evaporated. Add the reserved pasta water and mix to combine. Simmer until slightly reduced, 2-5 minutes. Stir in the cream and the Gorgonzola. Simmer until slightly thickened, 2-3 minutes. Toss through the ravioli. Squeeze over some lemon juice and season.
Gorgonzola HEAVEN!
Bowl up some of the saucy Gorgonzola ravioli and top with the tangy crumb. Side with the sautéed carrot & kale. Serve any remaining lemon wedges on the side.
Butternut & Ricotta Ravioli - 300g
Kale - 100g
Panko Breadcrumbs - 40ml
Pecan Nuts - 20g
Fresh Parsley - 8g
Lemon - 1
Carrot - 120g
Onion - 1
Garlic Cloves - 2
White Wine - 60ml
Fresh Cream - 100ml
Gorgonzola - 60g
LET’S GET GOING
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, reserving 1½ cups of pasta water, and toss through a drizzle of olive oil. Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated in oil.
HERE I CRUMB
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the breadcrumbs, the chopped pecans, the chopped parsley, the Lemon zest (to taste) and seasoning. Fry until the breadcrumbs have browned, 3-5 minutes (shifting occasionally). Remove from the pan.
SAUTÉED VEGGIE
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the diced Carrot until slightly soft, 6-7 minutes (shifting occasionally). Add the massaged kale and fry until slightly wilted, 3-4 minutes.
GET SAUCY!
Return the pot (used to boil the ravioli) to medium heat with a drizzle of oil. When hot, fry the diced onion until starting to soften, 5-6 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes. Stir through the white wine and simmer until almost evaporated. Add the reserved pasta water and mix to combine. Simmer until slightly reduced, 2-5 minutes. Stir in the cream and the Gorgonzola. Simmer until slightly thickened, 2-3 minutes. Toss through the ravioli. Squeeze over some lemon juice and season.
Gorgonzola HEAVEN!
Bowl up some of the saucy Gorgonzola ravioli and top with the tangy crumb. Side with the sautéed carrot & kale. Serve any remaining lemon wedges on the side.
Butternut & Ricotta Ravioli - 450g
Kale - 150g
Panko Breadcrumbs - 60ml
Pecan Nuts - 30g
Fresh Parsley - 12g
Lemons - 2
Carrot - 240g
Onions - 2
Garlic Cloves - 3
White Wine - 90ml
Fresh Cream - 150ml
Gorgonzola - 90g
LET’S GET GOING
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, reserving 2 cups of pasta water, and toss through a drizzle of olive oil. Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated in oil.
HERE I CRUMB
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the breadcrumbs, the chopped pecans, the chopped parsley, the Lemon zest (to taste) and seasoning. Fry until the breadcrumbs have browned, 3-5 minutes (shifting occasionally). Remove from the pan.
SAUTÉED VEGGIE
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the diced Carrot until slightly soft, 7-8 minutes (shifting occasionally). Add the massaged kale and fry until slightly wilted, 3-4 minutes.
GET SAUCY!
Return the pot (used to boil the ravioli) to medium heat with a drizzle of oil. When hot, fry the diced onion until starting to soften, 5-6 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes. Stir through the white wine and simmer until almost evaporated. Add the reserved pasta water and mix to combine. Simmer until slightly reduced, 2-5 minutes. Stir in the cream and the Gorgonzola. Simmer until slightly thickened, 2-3 minutes. Toss through the ravioli. Squeeze over some lemon juice and season.
Gorgonzola HEAVEN!
Bowl up some of the saucy Gorgonzola ravioli and top with the tangy crumb. Side with the sautéed carrot & kale. Serve any remaining lemon wedges on the side.
Butternut & Ricotta Ravioli - 600g
Kale - 200g
Panko Breadcrumbs - 80ml
Pecan Nuts - 40g
Fresh Parsley - 15g
Lemons - 2
Carrot - 240g
Onions - 2
Garlic Cloves - 4
White Wine - 125ml
Fresh Cream - 200ml
Gorgonzola - 120g
Frequently Asked Questions
What is the preparation time for Vegetarian Gorgonzola & Ricotta Ravioli?
The preparation time for Vegetarian Gorgonzola & Ricotta Ravioli with cream, a zesty crumb & pecan nuts is between 25 and 40 minutes.
What is the total time required to make Vegetarian Gorgonzola & Ricotta Ravioli with cream, a zesty crumb & pecan nuts?
The total time required to make Vegetarian Gorgonzola & Ricotta Ravioli with cream, a zesty crumb & pecan nuts is between 40 and 55 minutes.
How many servings does Vegetarian Gorgonzola & Ricotta Ravioli provide?
4 servings
What are the main ingredients in Vegetarian Gorgonzola & Ricotta Ravioli?
Butternut & Ricotta Ravioli, Carrot, Fresh Cream, Fresh Parsley, Garlic Clove, Garlic Cloves, Gorgonzola, Kale, Lemon, Lemons, Onion, Onions, Panko Breadcrumbs, Pecan Nuts, White Wine
What is the nutritional information of Vegetarian Gorgonzola & Ricotta Ravioli?
Calories: 761, Carbs: 80 grams, Fat: grams, Protein: 21.5 grams, Sugar: 16.7 grams, Salt: 653 grams
How do I prepare Vegetarian Gorgonzola & Ricotta Ravioli?
HERE I CRUMB: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the breadcrumbs, the chopped pecans, the chopped parsley, the lemon zest (to taste) and seasoning. Fry until the breadcrumbs have browned, 2-3 minutes (shifting occasionally). Remove from the pan. GORGONZOLA HEAVEN!: Bowl up some of the saucy gorgonzola ravioli and top with the tangy crumb. Side with the sautéed carrot & kale. Serve any remaining lemon wedges on the side. SAUTÉED VEGGIE: Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the diced carrot until slightly soft, 5-6 minutes (shifting occasionally). Add the massaged kale and fry until slightly wilted, 2-3 minutes. LET’S GET GOING: 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, reserving 1 cup of pasta water, and toss through a drizzle of olive oil. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated in oil. GET SAUCY!: Return the pot (used to boil the ravioli) to medium heat with a drizzle of oil. When hot, fry the diced onion until starting to soften, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes. Stir through the white wine and simmer until almost evaporated. Add the reserved pasta water and mix to combine. Simmer until slightly reduced, 2-5 minutes. Stir in the cream and the gorgonzola. Simmer until slightly thickened, 2-3 minutes. Toss through the ravioli. Squeeze over some lemon juice and season.
What should be prepared from my kitchen to make Vegetarian Gorgonzola & Ricotta Ravioli?
Butternut & Ricotta Ravioli, Carrot, Fresh Cream, Fresh Parsley, Garlic Clove, Garlic Cloves, Gorgonzola, Kale, Lemon, Lemons, Onion, Onions, Panko Breadcrumbs, Pecan Nuts, White Wine
How many calories does Vegetarian Gorgonzola & Ricotta Ravioli have?
761 calories
How much fat content does Vegetarian Gorgonzola & Ricotta Ravioli have?
grams
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