eCook Meal
Veggie Gorgonzola & Ricotta Ravioli
with cream, a zesty crumb & pecan nuts
Delicious ravioli doused in a silky gorgonzola sauce, sprinkled with a zesty panko, pecan & parsley crumb. Sided with sautéed kale & carrots. Bellissima!
Serving guide
Choose your portion size.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R100.37
for 4 servings · R25.09 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Cream needs 200 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 10% of packR3.90
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R45.00 · 8% of packR3.60
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White Wine needs 125 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 50% of packR22.50
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Pecan Nuts needs 40 gAll Butter Pecan Nut and Chocolate Shortbread Fingers 220 g 220 g at R74.99 · 18% of packR13.63
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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
Not in the Woolies basket — source these elsewhere:
- Gorgonzola Cheese
- Panko Breadcrumbs
- Butternut & Ricotta Ravioli
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Cream, Garlic, Gorgonzola Cheese, Kale, Lemon Juice, Onion, Panko Breadcrumb, Parsley, Pecan Nut, 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?
GORGONZOLA HEAVEN!: Bowl up some of the saucy gorgonzola ravioli and top with the tangy crumb. Side with the sautéed carrot & kale. 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. 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. 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.
What should be prepared from my kitchen to make Veggie Gorgonzola & Ricotta Ravioli?
Butternut & Ricotta Ravioli, Carrot, Cream, Garlic, Gorgonzola Cheese, Kale, Lemon Juice, Onion, Panko Breadcrumb, Parsley, Pecan Nut, White Wine
How many calories does Veggie Gorgonzola & Ricotta Ravioli have?
759 calories
How much fat content does Veggie Gorgonzola & Ricotta Ravioli have?
grams