Reimagined Moussaka Spinach and Fetta Ravioli Recipe

Reimagined Moussaka Spinach and Fetta Ravioli

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20 Minutes Prep
50 Minutes Total
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2 Servings

Drawing inspiration from a Greek favourite, we’ve brought all the flavours from Yia Yia’s kitchen to your home in our modern interpretation of moussaka.

Ingredient List

  • Small check mark in a circle icon 1/2 brown onion, finely chopped
  • Small check mark in a circle icon 2 cloves garlic, peeled and finely chopped
  • Small check mark in a circle icon 100ml chicken stock
  • Small check mark in a circle icon 250g lamb mince
  • Small check mark in a circle icon 1/2 teaspoon ground cinnamon
  • Small check mark in a circle icon 1/2 teaspoon ground nutmeg
  • Small check mark in a circle icon 1 large vine tomato, diced
  • Small check mark in a circle icon Sea salt, for seasoning
  • Small check mark in a circle icon Freshly cracked black pepper, for seasoning
  • Small check mark in a circle icon 325g pack 25° South™ Baby Spinach and Victorian Fetta Ravioli
  • Small check mark in a circle icon 85g store bought marinated roasted capsicum, roughly torn
  • Small check mark in a circle icon 85g store bought chargrilled eggplant, roughly torn
  • Small check mark in a circle icon 70g Greek yoghurt
  • Small check mark in a circle icon Finely grated zest and juice of 1/2 large lemon
  • Small check mark in a circle icon 30g baby rocket, to serve

Preparation

  1. Add the onion and garlic to a large frypan with the chicken stock. Sauté over a medium-high heat for 5-7 minutes or until the onion has softened and the stock has reduced.
  2. Add the mince, breaking up with a spoon. Add the cinnamon, nutmeg, tomato, and season with salt and pepper. Cook over a medium-high heat for 10-12 minutes, stirring occasionally, until the meat is cooked through and the tomato softens.
  3. Cook the ravioli according to the pack instructions. Drain.
  4. Arrange the cooked ravioli and mince mixture between 2 plates, alternating with roasted capsicum and chargrilled eggplant.
  5. Whisk together yoghurt, lemon zest and juice. Drizzle over the moussaka plates and serve with baby rocket.

Tips

  • Substitute beef mince for the lamb mince if you like.
  • The yoghurt sauce should be a thin, pourable consistency. If your yoghurt is thick, add a splash of water to loosen.

Related Products

Plastic packaging of 25° South Baby Spinach and Fetta Ravioli Pasta 325g, with a window displaying ravioli pasta inside.
Baby Spinach & Victorian Fetta Ravioli 325g