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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R143.54
for 4 servings · R35.88 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Crème Fraîche needs 160 mlSour Cream 250 ml 250 ml at R38.99 · 64% of packR24.95
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Spinach & Ricotta Ravioli needs 700 gWhole Spinach 350 g 350 g at R19.99 · 2.0× packsR39.98
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Fresh Oregano needs 15 gTomato and Oregano Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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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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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Italian-style Hard Cheese needs 60 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 23% of packR16.15
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Walnuts needs 40 gRaw Walnuts 100 g 100 g at R66.99 · 40% of packR26.80
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- Truffle Oil
Shopping
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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, Garlic, Grated Italian-style Hard Cheese, Green Leaves, Lemon Juice, Oregano, Spinach & Ricotta Ravioli, Truffle Oil, Walnut
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?
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. 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! 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. 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.
What should be prepared from my kitchen to make Velvety Truffle Ravioli?
Creme Fraiche, Garlic, Grated Italian-style Hard Cheese, Green Leaves, Lemon Juice, Oregano, Spinach & Ricotta Ravioli, Truffle Oil, Walnut
How many calories does Velvety Truffle Ravioli have?
833 calories
How much fat content does Velvety Truffle Ravioli have?
grams