An unforgettable dinner awaits you! It is filled with elegant flavours yet requires minimal effort to achieve! Spinach & ricotta-stuffed ravioli is tossed through a creamy garlic sauce, and is topped with rich and fragrant truffle oil. A dish fit for royalty!
Velvety Truffle Ravioli
Velvety Truffle Ravioli
with walnuts, ricotta & fresh oregano
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Creme Fraiche
- Fresh Oregano
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Italian-style Hard Cheese
- Lemon Juice
- Spinach & Ricotta Ravioli
- Truffle Oil
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
TOASTED Walnuts
Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
RAVISHING RAVIOLI
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 100ml of pasta water, and toss through a drizzle of olive oil.
CREAMY SAUCE
Return the pan to medium high heat with a drizzle of oil. When hot, add the grated garlic and ½ the picked oregano. Fry until fragrant, 30-60 seconds (shifting constantly). Remove from the heat. Mix through the grated cheese, ¾ of the chopped nuts, the crème fraîche, and seasoning. While stirring, slowly add in some of the reserved pasta water until a saucy consistency.
ALMOST THERE!
Add the creamy sauce to the pot of the drained ravioli and mix until fully coated. Place the green leaves in a salad bowl and toss through some olive oil and seasoning.
SIMPLY STUNNING
Bowl up the creamy ravioli. Drizzle over the truffle oil, the remaining chopped nuts, and the remaining fresh oregano. Side with the fresh leaves. Drizzle over the lemon juice (to taste) and get ready for the most indulgent dinner!
Walnuts - 10g
Spinach & Ricotta Ravioli - 175g
Garlic Clove - 1
Fresh Oregano - 4g
Italian-style Hard Cheese - 15g
Crème Fraîche - 40ml
Green Leaves - 20g
Truffle Oil - 10ml
Lemon Juice - 10ml
TOASTED Walnuts
Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
RAVISHING RAVIOLI
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 200ml of pasta water, and toss through a drizzle of olive oil.
CREAMY SAUCE
Return the pan to medium high heat with a drizzle of oil. When hot, add the grated garlic and ½ the picked oregano. Fry until fragrant, 30-60 seconds (shifting constantly). Remove from the heat. Mix through the grated cheese, ¾ of the chopped nuts, the crème fraîche, and seasoning. While stirring, slowly add in some of the reserved pasta water until a saucy consistency.
ALMOST THERE!
Add the creamy sauce to the pot of the drained ravioli and mix until fully coated. Place the green leaves in a salad bowl and toss through some olive oil and seasoning.
SIMPLY STUNNING
Bowl up the creamy ravioli. Drizzle over the truffle oil, the remaining chopped nuts, and the remaining fresh oregano. Side with the fresh leaves. Drizzle over the lemon juice (to taste) and get ready for the most indulgent dinner!
Walnuts - 20g
Spinach & Ricotta Ravioli - 350g
Garlic Cloves - 2
Fresh Oregano - 8g
Italian-style Hard Cheese - 30g
Crème Fraîche - 80ml
Green Leaves - 40g
Truffle Oil - 20ml
Lemon Juice - 20ml
TOASTED Walnuts
Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
RAVISHING RAVIOLI
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 300ml of pasta water, and toss through a drizzle of olive oil.
CREAMY SAUCE
Return the pan to medium high heat with a drizzle of oil. When hot, add the grated garlic and ½ the picked oregano. Fry until fragrant, 30-60 seconds (shifting constantly). Remove from the heat. Mix through the grated cheese, ¾ of the chopped nuts, the crème fraîche, and seasoning. While stirring, slowly add in some of the reserved pasta water until a saucy consistency.
ALMOST THERE!
Add the creamy sauce to the pot of the drained ravioli and mix until fully coated. Place the green leaves in a salad bowl and toss through some olive oil and seasoning.
SIMPLY STUNNING
Bowl up the creamy ravioli. Drizzle over the truffle oil, the remaining chopped nuts, and the remaining fresh oregano. Side with the fresh leaves. Drizzle over the lemon juice (to taste) and get ready for the most indulgent dinner!
Walnuts - 30g
Spinach & Ricotta Ravioli - 525g
Garlic Cloves - 3
Fresh Oregano - 12g
Italian-style Hard Cheese - 45g
Crème Fraîche - 125ml
Green Leaves - 60g
Truffle Oil - 30ml
Lemon Juice - 30ml
TOASTED Walnuts
Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
RAVISHING RAVIOLI
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 400ml of pasta water, and toss through a drizzle of olive oil.
CREAMY SAUCE
Return the pan to medium high heat with a drizzle of oil. When hot, add the grated garlic and ½ the picked oregano. Fry until fragrant, 30-60 seconds (shifting constantly). Remove from the heat. Mix through the grated cheese, ¾ of the chopped nuts, the crème fraîche, and seasoning. While stirring, slowly add in some of the reserved pasta water until a saucy consistency.
ALMOST THERE!
Add the creamy sauce to the pot of the drained ravioli and mix until fully coated. Place the green leaves in a salad bowl and toss through some olive oil and seasoning.
SIMPLY STUNNING
Bowl up the creamy ravioli. Drizzle over the truffle oil, the remaining chopped nuts, and the remaining fresh oregano. Side with the fresh leaves. Drizzle over the lemon juice (to taste) and get ready for the most indulgent dinner!
Walnuts - 40g
Spinach & Ricotta Ravioli - 700g
Garlic Cloves - 4
Fresh Oregano - 15g
Italian-style Hard Cheese - 60g
Crème Fraîche - 160ml
Green Leaves - 80g
Truffle Oil - 40ml
Lemon Juice - 40ml
Frequently Asked Questions
What is the preparation time for Velvety Truffle Ravioli?
The preparation time for Velvety Truffle Ravioli with walnuts, ricotta & fresh oregano is between 15 and 30 minutes.
What is the total time required to make Velvety Truffle Ravioli with walnuts, ricotta & fresh oregano?
The total time required to make Velvety Truffle Ravioli with walnuts, ricotta & fresh oregano is between 35 and 50 minutes.
How many servings does Velvety Truffle Ravioli provide?
4 servings
What are the main ingredients in Velvety Truffle Ravioli?
Creme Fraiche, Fresh Oregano, Garlic Clove, Garlic Cloves, Green Leaves, Italian-style Hard Cheese, Lemon Juice, Spinach & Ricotta Ravioli, Truffle Oil, Walnuts
What is the nutritional information of Velvety Truffle Ravioli?
Calories: 833, Carbs: 72 grams, Fat: grams, Protein: 26 grams, Sugar: 12.6 grams, Salt: 874 grams
How do I prepare Velvety Truffle Ravioli?
ALMOST THERE!: Add the creamy sauce to the pot of the drained ravioli and mix until fully coated. Place the green leaves in a salad bowl and toss through some olive oil and seasoning. TOASTED WALNUTS: Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. RAVISHING RAVIOLI: 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 200ml of pasta water, and toss through a drizzle of olive oil. CREAMY SAUCE: Return the pan to medium high heat with a drizzle of oil. When hot, add the grated garlic and ½ the picked oregano. Fry until fragrant, 30-60 seconds (shifting constantly). Remove from the heat. Mix through the grated cheese, ¾ of the chopped nuts, the crème fraîche, and seasoning. While stirring, slowly add in some of the reserved pasta water until a saucy consistency. SIMPLY STUNNING: Bowl up the creamy ravioli. Drizzle over the truffle oil, the remaining chopped nuts, and the remaining fresh oregano. Side with the fresh leaves. Drizzle over the lemon juice (to taste) and get ready for the most indulgent dinner!
What should be prepared from my kitchen to make Velvety Truffle Ravioli?
Creme Fraiche, Fresh Oregano, Garlic Clove, Garlic Cloves, Green Leaves, Italian-style Hard Cheese, Lemon Juice, Spinach & Ricotta Ravioli, Truffle Oil, Walnuts
How many calories does Velvety Truffle Ravioli have?
833 calories
How much fat content does Velvety Truffle Ravioli have?
grams