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Arrabbiata Style Prawn, Spinach and Ricotta Ravioli
Arrabbiata Style Prawn, Spinach and Ricotta Ravioli

Arrabbiata Style Prawn, Spinach and Ricotta Ravioli

with Chilli Flakes and Cheese

Recipe Development Team
Recipe Development TeamPublished on December 03, 2024

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 Spinach and Ricotta Ravioli.

Tags:
Calorie Smart
Pescatarian
Allergens:
Cereals containing gluten
Egg
Milk
Wheat
Sulphites
Crustaceans

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

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

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: Egg, Milk)

20 grams

Wild Rocket

150 grams

King Prawns

(Contains: Crustaceans)

Not included in your delivery

1 tsp

Sugar

20 grams

Butter

Nutritional information

Energy (kJ)2357 kJ
Energy (kcal)563 kcal
Fat19.3 g
of which saturates11 g
Carbohydrate66.2 g
of which sugars22.2 g
Dietary Fibre4.3 g
Protein27.7 g
Salt6.7 g
Potassium124.1 mg
Calcium27.8 mg
Iron0.4 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Kettle
Large Frying Pan
Medium Saucepan
Colander
Pan

Cooking Instructions and Tips

Get Frying
1
  • Boil a full kettle.
  • Slice the pepper into strips. Drain the prawns.
  • Heat a drizzle of oil in a frying pan on high heat.
  • Once hot, fry the pepper, 4-5 mins. Season with salt and pepper.
  • Halfway through, add the prawns. Stir-fry for 2-3 mins.
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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