Arrabbiata Style Chicken, Spinach and Ricotta Ravioli
with Wild Rocket, Chilli Flakes and Cheese
Arrabbiata is a spicy and tart tomato sauce hailing from Italy. Laden with garlic, tomatoes and chilli, it pairs perfectly with the chicken breast and creamy filling of this pasta in our Arrabbiata Style Spinach and Ricotta Ravioli.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 grams
Spinach and Ricotta Ravioli
(Contains: Milk, Egg, Cereals containing gluten May contain traces of: Mustard, Soya)
120 grams
Peas
1 carton(s)
Tomato Passata
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)
40 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
240 grams
Diced British Chicken Breast
Not included in your delivery
1 tsp
Sugar
50 milliliter(s)
Water for the Sauce
20 grams
Butter
Utensils
Instructions
- Boil a full kettle.
- 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.
- Heat a drizzle of oil in large frying pan.
- Once hot, fry the chicken, 5-6 mins.
- Add the peas, passata, red wine stock paste, mixed herbs, sugar, water (see pantry for both amounts) and half the chilli flakes to the frying pan.
- Stir and bring to the boil. Simmer, 3-4 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Add the pasta to the sauce. Toss to coat.
- Stir in the cheese and butter (see pantry) until melted. Remove from the heat. Add a splash of water if it's too thick.
- Serve the ravioli in bowls.
- Sprinkle over the remaining chilli flakes (add less if you'd prefer things milder).
- Serve the rocket alongside.
- Drizzle over the balsamic glaze.
Enjoy!
