Taste Magazine
Login/Register
Menu
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starters
    • Mains
    • Desserts
    • Drinks
    • View all
  • Ingredients
    • Asparagus
    • Avocado
    • Beetroot
    • Berries
    • Cheese
    • Chicken
    • Mielies
    • Potatoes
    • Spinach
    • View all
  • Dishes
    • Chakalaka
    • Braai
    • Fridge desserts
    • Mediterranean
    • Sandwiches
    • Plant-based
    • Potjies
    • View all
  • Occasions
    • Birthdays
    • Ramadan
    • Eid
    • Easter
    • Pesach
    • Diwali
    • Hanukkah
    • Christmas
    • New Year’s Eve
  • Popular
    • South African
    • Air fryer
    • Braai
    • Five-ingredients or less
    • 30 minutes or less
    • Great Value
  • Win
    • Competitions
    • Competition Winners
  • Culture
    • Articles
    • How To
    • Columns
    • Glossary
  • WList™ great value hub
  • WCellar
  • Login
  • Contact Us
  • Newsletter sign up
Editor’s picks
Abi’s fireside nori butter
Dip recipes

Abi’s fireside nori butter

5 minutes
Potato latkes
Nightshade recipes

Potato latkes

20 minutes
Preserved lemon sesame cake with cream cheese frosting
Afternoon tea

Preserved lemon sesame cake with cream cheese frosting

30 minutes
  • Home
  • Recipes
  • olive oil
Butter chickpea and sweet-potato curry with naan
Canned food

Butter chickpea and sweet-potato curry with naan

30 minutes
Souffle omelette with hot-smoked deli fish, avocado and creamy parmesan leeks
Brunch recipes

Souffle omelette with hot-smoked deli fish, avocado and creamy parmesan leeks

15 minutes
Peri-peri chicken livers with Portuguese rolls
Beer Food

Peri-peri chicken livers with Portuguese rolls

20 minutes
Potato salad with herbed chilli dressing
Potato recipes

Potato salad with herbed chilli dressing

15 minutes
Thick-cut sirloin steaks with Hollandaise, fennel, red onion and capers
Steak recipes

Thick-cut sirloin steaks with Hollandaise, fennel, red onion and capers

10 minutes
Chicken medallions with brinjal sauce
Chicken breast

Chicken medallions with brinjal sauce

30 minutes
Cauliflower-and-pine nut salad
Cauliflower recipes

Cauliflower-and-pine nut salad

30 minutes
Brussels sprouts, anchovy and Parmesan salad
Anchovy recipes

Brussels sprouts, anchovy and Parmesan salad

30 minutes
Siba's bongo chicken
Chicken recipes

Siba’s bongo chicken

50 minutes
Soft-boiled Turkish-style eggs with hummus, labneh, crumbed brinjal and paprika oil
Breakfast recipes

Soft-boiled Turkish-style eggs with hummus, labneh, crumbed brinjal and paprika oil

20 minutes
Lemon-and-lavender sponge with lemongrass-raspberry custard
Cake recipes

Lemon-and-lavender sponge with lemongrass-raspberry custard

55 minutes
Beef ravioli with chilli, kale and anchovy
Anchovy recipes

Beef ravioli with chilli, kale and anchovy

15 minutes
Load more
  • Taste Magazine
  • shop online at woolworths. Shop Now
© 2026 Woolworths holdings limited. All rights strictly reserved.
  • Advertise
  • Contact Us
  • Privacy Policy
  • Terms & Conditions
  • Media24
Please login or register to favourite a recipe.
Login/Register

Beef ravioli with chilli, kale and anchovy

By Hannah Lewry
Full StarFull StarFull StarFull StarFull Star
4
Easy
20 minutes
15 minutes

Ingredients

  • 100 g kale leaves, torn
  • 2x 250g packs Woolworths slow-cooked beef ravioli
  • 2 t chopped garlic
  • 1 t chopped red and green chillies
  • 2 T olive oil
  • 50 g butter
  • 4 - 6 anchovies, chopped
  • Parmesan, grated, to serve

Method

1. Preheat the oven to 220°C. Toss the kale leaves in olive oil, season and bake for 5–10 minutes or until
crispy.

2. Cook the ravioli according to package instructions, drain, and set aside. Sauté the chopped garlic and red and green chopped chillies in olive oil and butter for 1 minute, then add anchovies and cook for a further 2 minutes.

3. Toss the ravioli in the anchovies. Serve hot with the kale and grated Parmesan.

Find more pasta recipes here.