Arrabbiata Style 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 creamy filling of this pasta in our Arrabbiata Style Spinach and Ricotta Ravioli.
Tags:
Calorie Smart
•Veggie
•Spicy
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.
Total15 minutes
Active 15 minutes
DifficultyEasy
Ingredients
serving amount
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)
Not included in your delivery
1 tsp
Sugar
50 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Energy (kJ)2143 kJ
Energy (kcal)512 kcal
Fat19.3 g
of which saturates10.9 g
Carbohydrate64.9 g
of which sugars18.9 g
Dietary Fiber7.3 g
Protein18.5 g
Salt4.29 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
•Medium Saucepan
•Kettle
•Colander
Instructions
1
- 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.
2
- 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, 2-3 mins.
3
- 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.
4
- 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!
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