Braised Beef Ravioli with Sun-dried Tomato Pesto

Serves 1-2

It contains our slow-cooked braised beef is always a crowd-pleaser. It takes time to marinate the beef and slowly melt the soffritto but the results make it all worth it. The richness of the red wine comes through and it makes perfect sense that the combination of braised beef and pasta is a naturally wonderful comfort food.

To this combination, we add a sundried tomato pesto which originally hails from Trapani in Western Sicily. In olden times, Genovese ships coming from the East stopped in Trapani harbour and of course, the Genovese introduced the Sicilians to Pesto.  Over time the Sicilians modified the original recipe to feature local ingredients such as sundried tomatoes. This pesto, while less well known than its green cousin, is a perfect complement to a more corpulent filling such as braised beef. We finish the dish with a sprinkle of Parmesan.

Order our Braised Beef Ravioli with Sun-dried Tomato Pesto to receive the ingredients to prepare a meal for 2 people in one click!
Pasta, sauce and Parmesan topping.

Product Quantity

Braised Beef Ravioli


Red Pesto - Frantoio Sant'Agata (90g)


In stock


Grated Parmesan Cheese - Parmigiano Reggiano DOP (30g)


In stock

SKU Z-RA-Beef-sundried-pesto Categories: , Tags: , , , , , , , ,
About Braised Beef Ravioli with Sun-dried Tomato Pesto

Please note: The picture shown is for illustration purposes only. You will receive what is listed above, to cook in your kitchen. The picture indicates one of the possible combinations you can do with the products included.

Fresh: Cook for 4-5 minutes in salted boiling water.
Frozen: Cook for 5-6 minutes in salted boiling water.

  1. In a large saucepan add 2 litres of salted water.
  2. Bring the water to a gentle boil and put in the ravioli.
  3. Cook for 4-5 minutes depending on preference.
  4. Put the pesto in a pan and transfer the ravioli using a slotted spoon, making sure that some of the starchy pasta water is added to the pan with the pesto. The starchy pasta water is the secret to getting a good coating of the pesto on Ravioli.
  5. Stir the pesto into the ravioli gently and plate with Parmesan on top as a garnish

Buon Appetito!

Braised Beef Ravioli: Pasta (50%): Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Free Range Pasteurised Egg (30%), Durum Wheat Flour, Salt, Water. Filling (50%): Beef (40%), Carrots, Onion, Celery, Italian Grated Cheese (Milk, Salt, Rennet), Red Wine, Olive Oil, Rosemary, Salt, Black Pepper. Dusted with rice flour.

Red Pesto: Extra virgin olive oil 50%, Sun-dried tomatoes 24%, Concentrated basil, Cashews (Nuts), Rice flour, Salt, Corn starch, Wine vinegar, Garlic, Oregano, Mature cheeses, Parmesan cheese (Milk, Salt, Rennet), Acidity Regulator: lactic acid E 270.

Parmesan: Milk, Salt, Rennet.

Energy (KJ)/100g 867 2411 1633
Energy (Kcal)/100g 206 586 392
Fat/100g 4.7 61 28
Of which Saturated/100g 1.9 8.6 19
Carbohydrate/100g 25.2 3 0
Of which Sugar/100g 1.7 0 0
Protein/100g 14.2 30 33
Salt/100g 0.8 1.8 1.6

Wheat, Egg, Milk, Celery, Nuts.

Produced in a factory that handles Wheat, Egg, Milk, Nut, Mustard, Crustacean, Fish, Celery and Soy.

Keep refrigerated at 0-5C.
Fresh Pasta: Once opened, consume within 2 days.
Longer Shelf-Life: Once opened, consume within 3 days.
Suitable for freezing.
Freeze on day of purchase and consume within 3 months. Cook from frozen.

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