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Italian Recipes

Chicken Breast & Spinach and Ricotta Ravioli

Chicken Breast & Spinach and Ricotta Ravioli

Chicken Breast & Spinach and Ricotta Ravioli

with Creamy Mushroom Sauce and Rocket

Recipe Development TeamPublished on June 03, 2024

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This delicious Chicken Breast & Spinach and Ricotta Ravioli has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:

Family Friendly

•High Protein

Allergens:

Milk

•Egg

•Cereals containing gluten

•Celery

•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

2 unit(s)

Garlic Clove**

180 grams

Sliced Mushrooms

250 grams

Spinach and Ricotta Ravioli

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

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Vegetable Stock Paste

(Contains: Celery)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

240 grams

Diced British Chicken Breast

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3058 kJ

Energy (kcal)731 kcal

Fat37.3 g

of which saturates21.1 g

Carbohydrate49 g

of which sugars12.1 g

Protein48.6 g

Salt3.1 g

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

Utensils

•Grater

•Kettle

•Large Frying Pan

•Sieve

•Large Saucepan

Instructions

Get Frying

1

Boil a full kettle.
Peel and grate the garlic (or use a garlic press)
Heat a drizzle of oil in a frying pan on high heat.
Fry the chicken and mushrooms, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

Simmer Pasta

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.

Sauce Time

3

Next, add the garlic to the mushrooms, fry, 1 min.
Add the creme fraiche, veg stock paste, hard Italian style cheese and water (see pantry).
Simmer, 3-4 mins. Season with salt and pepper. IMPORTANT: Cook so there's no pink in the middle of the chicken.

Dinner's Ready!

4

Gently stir the ravioli into the sauce.
Share the ravioli between your serving bowls.
Top with the rocket leaves and drizzle over the balsamic glaze.

Enjoy!

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