Classic Roasted Meat Ravioli with Pancetta, Kale and Macadamias

Styling: Anita Parise 
Blog: Anita Parise 
Photography: Anita Parise 
Recipe & Inspiration: Getting your menu ready for A/W 2019!

Hello Clubbers!

The last time we published a recipe blog was in preparation for the Easter celebrations.  We had a lovely time during the break, and boy did I do a lot of cooking!  Not only because of the numerous feast days to observe but because of the school holidays as well.  For me, this time of year means we always have a lot of guests dropping by … sometimes unexpected visitors and also visitors that stay longer than what is planned for (which is totally fine with my family, as we love entertaining.)

It was only a few weeks ago that Renee and I were talking about our next recipe selection.  We discussed the idea of pairing a traditional burnt butter sauce with Golden Ravioli’s signature filled pasta … Classic Roasted Meat Ravioli.  A burnt butter sauce is typically paired with pine-nuts or walnuts as a textural element.  Albeit delicious, I had an idea that was a little different to the regular combination of ingredients.

Last weekend, my cousins came to visit and stayed until our family’s usual dinner time.  Me, being the way that I am, decided that they should stay for dinner. But what on earth was I going to cook?!  I had to think of a meal solution quickly.  Something that was either in my fridge, pantry or freezer and that the whole family plus our guests would all enjoy.  Fortunately, I remembered that I had half a packet (500g) of the classic roasted meat ravioli in the freezer.  I knew I had butter and pancetta, some macadamia nuts (that I was going to use in a dessert over Easter but that I completely forgot to put it in the recipe – ha!) and a bag of chopped kale (convenience is key right?!)  I only had to pop out to my veggie garden to pick some sage.

I knew I could produce a version of what Renee and I had already planned to cook. Annnd … it was a SUCCESS!  Both the smokiness and saltiness of the pancetta complemented the roasted meat filling brilliantly, while the bite of the bright green kale added texture and vibrancy to the dish.  Not forgetting the macadamias! OH MY WORD! Why had I not thought to create a pasta sauce with these before?  Make sure that when you transfer the ravioli to a serving dish that you drizzle over every little bit of sauce. Trust me when I say that this dish is so easy to prepare and makes for such a wonderful centerpiece to your dinner table.

It’s a winning combination for me – paired with a lovely drop of wine and you are sorted. This dish was not only fast, reasonably healthy and delicious it came to a total of $4.10* per serve!!!  A combination of a few simple ingredients, is ready to serve in 15 minutes and presents beautifully.  How could you not get excited about that?

Try it this weekend. You will absolutely love it!

Ciao for now and buon appetito,

Anita, Renee and the GR Team

*This amount may vary depending on your grocer and price of goods.


  • 500g of Golden Ravioli's Classic Roasted Meat Ravioli
  • 100g of pancetta, rind removed and cut into batons
  • 120g of Natural Macadamia Nuts
  • One small bunch of sage, leaves only
  • 100g of butter
  • A bunch of kale, stems removed and leaves chopped into pieces
  • 2-3 tbs of olive oil
  • Parmigiano cheese to serve


  • Bring a large pot of salted water to a rapid boil.
  • Carefully place the ravioli into the pot and cook for approximately 10-12 minutes or until al dente.
  • While the ravioli are cooking, place the olive oil in a deep frying pan. Sauté the pancetta over a low heat until the fat has been rendered.
  • Adjust the flame to a medium-high heat. Add the macadamia nuts and stir to coat with the oil from the pancetta. Add the sage and crisp up.
  • Next, add the butter and cook until it bubbles and foams (see video below).
  • Add the chopped kale to the pan and coat well. Cook the kale for approximately 2 minutes or until it has wilted.
  • Once the ravioli are cooked, use a slotted spoon to transfer them to the frying pan with some of the pasta water. Toss the pasta ensuring every bit has been coated with the butter mixture (do this for at least a minute or two with the heat still on).
  • To serve, place on a large share platter, drizzle over the remaining burnt butter sauce and adorn with some grated Parmigiano Reggiano. Enjoy!
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