Ravioli with gorgonzola cream

Ravioli with gorgonzola cream

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  • 4
  • Easy
  • Meat-free
  • 5 minutes
  • 15 minutes
  • Woolworths Kleine Zalze Chenin Blanc 2019

Ingredients

  • 1 x 250 g pack Woolworths fresh spinach-and-ricotta ravioli
  • 1 x 250 g pack Woolworths fresh butternut pansotti
  • For the Gorgonzola cream sauce:
  • 2 cloves garlic, sliced
  • 50 g capers
  • 1 T olive oil
  • 2 cups cream
  • 70 g Woolworths Italian semi-soft Gorgonzola
  • sea salt and freshly ground black pepper, to taste
  • For the lemony greens:
  • 1 T olive oil
  • 100 g butter
  • 400 g baby spinach
  • 1 lemon
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions

1. Cook the ravioli and pansotti until al dente in salted boiling water, about 3–5 minutes.

2. To make the sauce, pan-fry the garlic and capers in the olive oil until crispy and fragrant. Add the cream and reduce for 5–10 minutes. Melt in the Gorgonzola and season to taste. Add the pasta to the warm sauce in the pan, then carefully fold in to coat.

3. To make the lemony greens, heat the olive oil and butter in a pan and add the spinach. Fry until wilted and add a squeeze of lemon juice. Serve with the pasta and sauce.

Find more pasta recipes here. 

Photograph: Sadiqah Assur-Ismail 
Food Assistant: Claire-ellen Van Rooyen

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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