Serves 4 as a main or 6-8 as a side dish.

Comfort food for a rainy day.

Ingredients:

1 packet of Bacci’s Fresh Gourmet Wild Mushroom Ravioli

Butter to cover baking dish

For the spinach filling:

1 large onion, diced
2 cloves of garlic, diced
Splash of olive oil
1 tsp butter
2-3 packed cups of spinach leaves

For the bechamel sauce:

2 Tsp butter
4 Tsp flour
200-250ml milk
200g ricotta
1/3 tsp nutmeg
salt and pepper to season
100g of grated parmesan (or more, to your liking)
Zest and juice of  lemon
optional: a few drops of truffle oil

 

Method:

We cooked the ravioli first and then arranged them in a rosette-style in a buttered baking dish.
For the pasta sauce, add onion and garlic to a pan with olive oil and a little butter. Once the onion is soft, add 2-3 cups packed spinach leaves and let them wilt. Remove from pan and layer the spinach in between the ravioli.
Prepare bechamel sauce. Melt 2 Tsp of butter and add 4 Tsp of flour. Quickly add a good splash of milk until a creamy sauce forms (we added about 200ml). Add about 200g of smooth ricotta, season with nutmeg, salt and pepper. A few drops of truffle oil, grated parmesan and the zest and juice of one lemon rounds off the flavour.
Bake at 180 deg. C for about 20-25 min or until golden.

 

Serves: 2-4

“Bacci’s Fresh Raviolini and Sauce in under 15 minutes!”

 

Ingredients:

1 packet of Bacci’s Fresh Baby Beef Raviolini
1 tub of Bacci’s Fresh Pasta Sauce

 

Method:

Cook the Raviolini in plenty of water as per our packet instructions.

Drain pasta and stir through your favourite Bacci’s Fresh Pasta Sauce.

 

 

Bacci’s Fresh Tip:

Make 1 packet for dinner and reserve 1/3 of the pasta pockets to prepare Crunchy Raviolini Bites for one adult or two kids lunch serves, that’s what we did!

 

Serves: 2-4

Ingredients:

1 packet of Bacci’s Fresh Baby Beef Raviolini (for little hands)
or
1 packet of Bacci’s Fresh Beef Ravioli
1-2 eggs, scrambled

In a bowl mix:
2 Tsp bread crumbs
2 Tsp panko bread crumbs
2 Tsp grated parmesan
a little salt
1 Tsp Italian Seasoning
optional: extra garlic and onion powder

 

Method:

Cook the Raviolini or Ravioli in plenty of boiling water as per our packet instructions.

Drain and let the pasta cool for about 10 minutes.

Then dip in the egg first, transfer to the bread-crumb mixture and coat well.

Arrange them on a baking tray lined with baking paper.

At this stage you can freeze them like they are and once they are frozen store them in a plastic bag in the freezer to bake later. Just add 2-3 minutes to the baking time when you’re ready.
OR
Bake them for about 10-12 minutes or until golden brown.

Enjoy! – Nice and crunchy straight out of the lunch box or re-heat for a few minutes in a (toaster) oven.

 

Bacci’s Fresh Tip:

Make 1 packet for dinner and reserve 1/3 of the pasta pockets to prepare the bites for one adult or two kids lunch serves, that’s what we did!

Baccis