Delicious ravioli doused in a silky gorgonzola sauce, sprinkled with a zesty panko, pecan & parsley crumb. Sided with sautéed kale & carrots. Bellissima!
Veggie Gorgonzola & Ricotta Ravioli
Veggie 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/s
- Garlic Cloves
- Gorgonzola Cheese
- Kale
- Lemon Juice
- Onion
- Onions
- Panko Breadcrumbs
- Pecan Nuts
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Butter (optional)
- Seasoning (salt & pepper)
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, 1-2 minutes. Drain, reserving ½ a cup of pasta water, and toss through a drizzle of olive oil. Place the 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. Fry the breadcrumbs, the pecans, the parsley, and seasoning until the crumbs 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. Fry the Carrot until slightly soft, 4-5 [5-6]|#7DA0D7 (shifting occasionally). Add the massaged kale and fry until slightly wilted, 2-3 minutes. Remove from the pan and set aside.
GET SAUCY!
Return the pot (used to boil the ravioli) to medium heat with a drizzle of oil. Fry the Onion until starting to soften, 4-5 [5-6]|#7DA0D7 (shifting occasionally). Add the 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, 3-4 minutes. Stir in the cream and the gorgonzola. Simmer until slightly thickened, 2-3 minutes. Toss through the ravioli. Drizzle over the lemon juice (to taste) and season.
GORGONZOLA HEAVEN!
Bowl up some of the saucy gorgonzola ravioli and top with the tangy crumb. Side with the sautéed Carrot & kale.
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, 1-2 minutes. Drain, reserving 1 cup of pasta water, and toss through a drizzle of olive oil. Place the 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. Fry the breadcrumbs, the pecans, the parsley, and seasoning until the crumbs 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. Fry the Carrot until slightly soft, 4-5 [5-6]|#7DA0D7 (shifting occasionally). Add the massaged kale and fry until slightly wilted, 2-3 minutes. Remove from the pan and set aside.
GET SAUCY!
Return the pot (used to boil the ravioli) to medium heat with a drizzle of oil. Fry the Onion until starting to soften, 4-5 [5-6]|#7DA0D7 (shifting occasionally). Add the 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, 3-4 minutes. Stir in the cream and the gorgonzola. Simmer until slightly thickened, 2-3 minutes. Toss through the ravioli. Drizzle over the lemon juice (to taste) and season.
GORGONZOLA HEAVEN!
Bowl up some of the saucy gorgonzola ravioli and top with the tangy crumb. Side with the sautéed Carrot & kale.
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, 1-2 minutes. Drain, reserving 1½ cups of pasta water, and toss through a drizzle of olive oil. Place the 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. Fry the breadcrumbs, the pecans, the parsley, and seasoning until the crumbs 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. Fry the Carrot until slightly soft, 6-7 [7-8]|#7DA0D7 (shifting occasionally). Add the massaged kale and fry until slightly wilted, 3-4 minutes. Remove from the pan and set aside.
GET SAUCY!
Return the pot (used to boil the ravioli) to medium heat with a drizzle of oil. Fry the Onion until starting to soften, 5-6 minutes (shifting occasionally). Add the 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, 4-5 minutes. Stir in the cream and the gorgonzola. Simmer until slightly thickened, 2-3 minutes. Toss through the ravioli. Drizzle over the lemon juice (to taste) and season.
GORGONZOLA HEAVEN!
Bowl up some of the saucy gorgonzola ravioli and top with the tangy crumb. Side with the sautéed Carrot & kale.
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, 1-2 minutes. Drain, reserving 2 cups of pasta water, and toss through a drizzle of olive oil. Place the 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. Fry the breadcrumbs, the pecans, the parsley, and seasoning until the crumbs 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. Fry the Carrot until slightly soft, 6-7 [7-8]|#7DA0D7 (shifting occasionally). Add the massaged kale and fry until slightly wilted, 3-4 minutes. Remove from the pan and set aside.
GET SAUCY!
Return the pot (used to boil the ravioli) to medium heat with a drizzle of oil. Fry the Onion until starting to soften, 5-6 minutes (shifting occasionally). Add the 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, 4-5 minutes. Stir in the cream and the gorgonzola. Simmer until slightly thickened, 2-3 minutes. Toss through the ravioli. Drizzle over the lemon juice (to taste) and season.
GORGONZOLA HEAVEN!
Bowl up some of the saucy gorgonzola ravioli and top with the tangy crumb. Side with the sautéed Carrot & kale.
Frequently Asked Questions
What is the preparation time for Veggie Gorgonzola & Ricotta Ravioli?
The preparation time for Veggie Gorgonzola & Ricotta Ravioli with cream, a zesty crumb & pecan nuts is between 25 and 40 minutes.
What is the total time required to make Veggie Gorgonzola & Ricotta Ravioli with cream, a zesty crumb & pecan nuts?
The total time required to make Veggie Gorgonzola & Ricotta Ravioli with cream, a zesty crumb & pecan nuts is between 40 and 55 minutes.
How many servings does Veggie Gorgonzola & Ricotta Ravioli provide?
4 servings
What are the main ingredients in Veggie Gorgonzola & Ricotta Ravioli?
Butternut & Ricotta Ravioli, Carrot, Fresh Cream, Fresh Parsley, Garlic Clove/s, Garlic Cloves, Gorgonzola Cheese, Kale, Lemon Juice, Onion, Onions, Panko Breadcrumbs, Pecan Nuts, White Wine
What is the nutritional information of Veggie Gorgonzola & Ricotta Ravioli?
Calories: 759, Carbs: 83 grams, Fat: grams, Protein: 21.7 grams, Sugar: 18.5 grams, Salt: 654 grams
How do I prepare Veggie Gorgonzola & Ricotta Ravioli?
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, 1-2 minutes. Drain, reserving 1 cup of pasta water, and toss through a drizzle of olive oil. Place the 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. Fry the breadcrumbs, the pecans, the parsley, and seasoning until the crumbs 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. SAUTÉED VEGGIE: Return the pan to medium-high heat with a drizzle of oil or a knob of butter. Fry the carrot until slightly soft, 4-5 [5-6]|#7DA0D7 (shifting occasionally). Add the massaged kale and fry until slightly wilted, 2-3 minutes. Remove from the pan and set aside. GET SAUCY!: Return the pot (used to boil the ravioli) to medium heat with a drizzle of oil. Fry the onion until starting to soften, 4-5 [5-6]|#7DA0D7 (shifting occasionally). Add the 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, 3-4 minutes. Stir in the cream and the gorgonzola. Simmer until slightly thickened, 2-3 minutes. Toss through the ravioli. Drizzle over the lemon juice (to taste) and season.
What should be prepared from my kitchen to make Veggie Gorgonzola & Ricotta Ravioli?
Butternut & Ricotta Ravioli, Carrot, Fresh Cream, Fresh Parsley, Garlic Clove/s, Garlic Cloves, Gorgonzola Cheese, Kale, Lemon Juice, Onion, Onions, Panko Breadcrumbs, Pecan Nuts, White Wine
How many calories does Veggie Gorgonzola & Ricotta Ravioli have?
759 calories
How much fat content does Veggie Gorgonzola & Ricotta Ravioli have?
grams
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