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Chicken, Spinach and Ricotta Ravioli in Cajun Sauce
Chicken, Spinach and Ricotta Ravioli in Cajun Sauce

Chicken, Spinach and Ricotta Ravioli in Cajun Sauce

with Charred Courgette and Rocket

Punchy and smoky with a spicy kick, Cajun spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme. The spiced Cajun sauce pairs perfectly with the creamy filling of the ricotta pasta.

Tags:
Extra 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.

Total30 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove**

1 unit(s)

Courgette

(May contain traces of: Celery)

250 grams

Spinach and Ricotta Ravioli

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

1 sachet(s)

Cajun Spice Mix

30 grams

Tomato Puree

75 grams

Creme Fraiche

(Contains: Milk)

10 grams

Vegetable Stock Paste

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

1 tsp

Sugar for the Sauce

75 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)3054 kJ
Energy (kcal)730 kcal
Fat34.1 g
of which saturates19 g
Carbohydrate55.3 g
of which sugars17.6 g
Dietary Fibre4.7 g
Protein49.2 g
Salt3.6 g
Calcium33 mg
Iron0.9 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Large Saucepan
Large Frying Pan
Colander
Pan

Instructions

Get Started
1

Bring a large saucepan of water to the boil with 1/2 tsp salt for the ravioli.

Peel and grate the garlic (or use a garlic press). 

Trim the courgette, then quarter lengthways. Chop widthways into 1cm chunks.

Cook the Chicken and Courgette
2

Heat a drizzle of oil in a large frying pan on medium-high heat.

When hot, add the diced chicken and courgette and cook, 8-10 mins total. Turn only every couple of mins. Once cooked, season with salt and pepper, then transfer both to a bowl. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

Hey Ravioli
3

Meanwhile, add the ravioli to the water and bring back to the boil.

Cook until tender, 3 mins. Once cooked, drain in a colander.

Drizzle with oil and gently stir through to stop it sticking together.

Bring the Flavour
4

Wipe out the (now empty) pan and pop on medium-high heat with a drizzle of oil.

Stir in the garlic and Cajun spice mix (add less if you'd prefer things milder), cook for 1 min.

Add the tomato puree, creme fraiche, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts) to the pan.

Bring to the boil, then lower the heat and simmer until slightly reduced, 2-3 mins.

Finish the Sauce
5

Once the sauce has thickened, remove from the heat. Stir in the butter (see pantry for amount) and the hard Italian style cheese until melted. 

Gently stir the cooked ravioli, chicken and charred courgette into the sauce. Season with salt and pepper. Add a splash of water if needed. 

Serve
6

Share the creamy Cajun ravioli between your bowls. 

Top with the rocket leaves. Drizzle with the balsamic glaze to finish.

Enjoy!

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