Spinach & Ricotta Ravioli with Chermoula, Roasted Vine Cherry Tomatoes & Almonds

Styling: Anita Parise with Renee Lenzarini
Blog: Anita Parise
Photography & Video: Anita Parise
Recipe & Inspiration: The GR Club Long Table Event

“Hello fabulous GR Fans! If you missed out on our sold-out GR Club Long Table Event at Henry on Eighth, Maylands, then today is your lucky day! We enjoyed the entrée served that evening so much, that we recreated our own version of the spicy interpretation of an old time favourite. It is also quite possibly one of the most unlikely pasta pairings you will find – but oh so good! – Spinach & Ricotta Ravioli with Chermoula, Roasted Vine Cherry Tomatoes & Almonds.

If you are unfamiliar with chermoula, it is a North African spice mixture typically paired with seafood, meats and poultry as either a marinade or as an accompaniment. Its earthy and spicy flavours work wonderfully with the sweet oven roasted cherry tomatoes and the crunch of the almond flakes.

Combined with the saltiness of the Pecorino Romano this ordinary dish is elevated to extraordinary in no time. This recipe is definitely one to keep in your personal recipe file – whether it’s for something quick and different mid-week or as an amazing centerpiece at a dinner party, you are sure to wow your diners with this creation. Perfect also for no meat Mondays and pending Easter celebrations. Different, fresh and delicious are the words that come to mind. I’ve not forgotten what Carly (Renee’s sister) said at the long table event, “I have never tasted my dad’s pasta like this and this is amazing.”

When experimenting with this recipe, make it as mild or as hot as you like. One of the best parts of this recipe is that the leftover chermoula can be used to make a fantastic marinade for any protein you are cooking over the next few days – bonus!”

Ciao for now and Buon Appetito,

Anita, Renee & the GR team.


  • 500g of Golden Ravioli’s Spinach and Ricotta Ravioli
  • 1 cup of basil leaves (approx. ½ bunch)
  • 1 cup of coriander leaves and tender stems (approx. ½ bunch)
  • 1 cup of parsley leaves and tender stems (approx. ½ bunch)
  • ½ cup of mint leaves (approx. 8-10 leaves)
  • 1-2 x garlic cloves, peeled
  • 1 x long red chilli (alternatively swap it for a few bird’s eye chillies if you prefer more heat)
  • 1/2 lime rind, grated
  • Juice of 1/4 of a lime (approx. 2 x tbsp)
  • 1 x tsp of ground cumin
  • 1 ½ x tsps of ground coriander
  • 2 x tsps of paprika (sweet or mild is best but if you can also use hot paprika)
  • 1-2 x bunches of vine ripened cherry tomatoes
  • A hefty amount of extra virgin olive oil
  • Sea salt and black pepper to season
  • Grated Pecorino cheese to taste


  • Firstly, place a large pot of salted water on to boil.
  • Next, turn your oven on to a moderate setting (180®C) and prepare a baking dish lined with baking paper. Generously coat the cherry tomatoes with olive oil, sea salt and black pepper. Place in the oven for approximately 15-20 minutes or until they have blistered.
  • While the tomatoes are roasting, place all the herbs along with the garlic, spices, chilli, lime rind & juice and olive oil in a food processor and season with sea salt. Blend on a high speed until all ingredients are mixed thoroughly and reduced to form a sauce (the consistency of a pesto). Add extra olive oil if the mixture is too thick. Set aside.
  • In a small frying pan, dry fry some sliced almonds until toasted and golden in colour.
  • Once the water is boiling, add the Spinach & Ricotta Ravioli and cook until al dente. Once cooked, drain and coat the ravioli with some extra virgin olive oil.
  • Serve immediately and spoon a few tablespoons (or more if you desire) of the chermoula mixture on and around the ravioli.
  • Decorate the platter with the roasted cherry tomatoes, sprinkle over the almond flakes and grate some fresh Pecorino cheese over the top.
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