Arrabbiata Style Spinach and Ricotta Ravioli
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Arrabbiata Style Spinach and Ricotta Ravioli

Arrabbiata Style Spinach and Ricotta Ravioli

with 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 creamy filling of this pasta in our Arrabbiata Style Spinach and Ricotta Ravioli.

Tags:
Veggie
•Calorie Smart
Allergens:
Milk
•Egg
•Cereals containing gluten
•Sulphites

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.

Preparation Time15 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Bell Pepper

(May contain Celery)

250 grams

Spinach and Ricotta Ravioli

(Contains Milk, Egg, Cereals containing gluten May contain 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

Not included in your delivery

1 tsp

Sugar

20 grams

Butter

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Nutritional information

Energy (kJ)2151 kJ
Energy (kcal)514 kcal
Fat19.8 g
of which saturates11 g
Carbohydrate65.3 g
of which sugars21.5 g
Dietary Fiber8.2 g
Protein17.1 g
Salt5.84 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Kettle
•Knife
•Large Frying Pan
•Medium Saucepan
•Colander

Instructions

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 pepper, 4-5 mins. Season with salt and pepper.
2
  • Meanwhile, pour the boiled water into a saucepan with 0.5 tsp salt on high heat.
  • Boil the ravioli, 3 mins.
  • Once cooked, drain. Drizzle with oil and stir through.
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.
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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