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Italian Recipes

Arrabbiata Style Bacon, Spinach and Ricotta Ravioli

Arrabbiata Style Bacon, Spinach and Ricotta Ravioli

Arrabbiata Style Bacon, Spinach and Ricotta Ravioli

with Chilli Flakes and Cheese

Recipe Development TeamPublished on July 04, 2024

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Arrabbiata is a spicy and tart tomato sauce hailing from Italy. Laden with garlic, tomatoes and chilli, it pairs perfectly with the creamy filling of this pasta in our Arrabbiata Style Bacon, Spinach and Ricotta Ravioli.

Allergens:

Milk

•Egg

•Cereals containing gluten

•Sulphites

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total15 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

250 grams

Spinach and Ricotta Ravioli

(Contains: Milk, Egg, Cereals containing gluten May contain traces of: Mustard, Soya)

1 carton(s)

Finely Chopped Tomatoes with Basil

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

1 sachet(s)

Mixed Herbs

1 pinch

Chilli Flakes

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

20 grams

Wild Rocket

90 grams

British Smoked Bacon Lardons

Not included in your delivery

1 tsp

Sugar

20 grams

Butter

Nutritional information

Energy (kJ)2639 kJ

Energy (kcal)631 kcal

Fat29 g

of which saturates13.9 g

Carbohydrate66.3 g

of which sugars25.2 g

Protein24.8 g

Salt7.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Knife

•Large Frying Pan

•Medium Saucepan

•Pan

Instructions

Get Frying

1

Boil a full kettle.
Slice the pepper into strips.
Heat a drizzle of oil in a frying pan on high heat.
Once hot, fry the bacon and pepper, 4-5 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.

Ravioli Time

2

Meanwhile, pour the boiled water into a saucepan with 1/2 tsp salt on high heat.
Boil the ravioli, 3 mins.
Once cooked, drain. Drizzle with oil and stir through.

Arrabbiata Sauce

3

Add the chopped tomatoes, red wine stock paste, mixed herbs, sugar (see pantry) and half the chilli flakes to the frying pan.
Stir and bring to the boil. Simmer, 2-3 mins.
Add the pasta. Toss to coat.
Stir in the cheese and butter (see pantry) until melted.
Remove from the heat.

Dinner's Ready!

4

Serve the ravioli in bowls.
Sprinkle over the remaining chilli flakes (add less if you'd prefer things milder).
Top with a handful of rocket.

Enjoy!

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