Slow-cooked pork cheeks with spinach and ricotta ravioli
4
Easy
10 minutes
15 minutes
Slow-cooked pork cheeks are served with golden spinach-and-ricotta ravioli, softened Rosa tomatoes, capers and Italian olives for a rich, comforting dinner with plenty of savoury depth. Finished with pecorino and fresh basil, it feels restaurant-worthy but comes together with very little effort thanks to a few clever shortcuts.
Ingredients
Method
- 1 pack Woolworths slow-cooked pork cheek casserole
- 1 x 250g pack Woolworths spinach & ricotta ravioli
- 2 T Woolworths salted butter
- 2 T water
- 200 g Woolworths Rosa tomatoes
- 2 T Coelsanus non pareilles capers in wine vinegar, drained
- 2 T Woolworths mixed Italian olives
- Woolworths Pecorino Romano cheese, finely grated to taste
- fresh basil, to garnish
Method
Ingredients
1. Cook the pork cheeks according to the package instructions until tender and heated through. Set aside.
2. In a large non-stick pan, melt the butter with 2 T water over medium heat. Add the ravioli in a single layer and cook until the water evaporates and the pasta begins to turn lightly golden and crisp on the edges, about 4–5 minutes.
3. Add the rosa tomatoes, capers, and olives to the pan. Cook for 2–3 minutes until the tomatoes just start to soften.
4. Plate the ravioli and spoon the pork cheeks and sauce over the top. Finish with grated pecorino and fresh basil leaves.
5. Serve immediately and enjoy.
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