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Soya-cured devilled eggs

10 minutes

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25 minutes

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35 minutes

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30 minutes

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20 minutes

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Potato-and-corn pie

1 hour

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Maple roast brinjal

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Butternut-and-sage strappate (torn lasagne)

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Butternut-and-sage strappate (torn lasagne)

50 minutes

Ravioli with Gorgonzola cream

Great value

Ravioli with Gorgonzola cream

15 minutes

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Ravioli with Gorgonzola cream

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 minutes

Ingredients

1 x 250 g pack Woolworths fresh spinach-and-ricotta ravioli
1 x 250 g pack 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

Method

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