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Creamy Chicken, Mushroom, Spinach & Ricotta Ravioli

Creamy Chicken, Mushroom, Spinach & Ricotta Ravioli

with Rocket Salad
4.5(12)
Recipe Development Team
Recipe Development TeamUpdated on January 16, 2026
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Get 50% off 1st box + free for 3 months!
Calories
: 
641 kcal
Protein
: 
48.5g protein
Difficulty
: 
Easy
Allergens:
  • Milk
  • Egg
  • Cereals containing gluten
  • Sulphites
  • Mustard
  • Soya
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Onion

180 grams

Sliced Mushrooms

2 unit(s)

Garlic Clove

10 grams

Vegetable Stock Paste

1 sachet(s)

Mixed Herbs

75 grams

Creme Fraiche

(Contains: Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

250 grams

Spinach and Ricotta Ravioli

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

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

240 grams

Diced British Chicken Breast

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Energy (kJ)2681 kJ
Energy (kcal)641 kcal
Fat25.5 g
of which saturates13.7 g
Carbohydrate52.4 g
of which sugars15.2 g
Dietary Fibre5 g
Protein48.5 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Large Saucepan
•Garlic Press
•Kettle
•Medium Saucepan
•Colander

Instructions

PDF
Get Started
1

a) Halve, peel and chop the onion into small pieces.

b) Heat a drizzle of oil in a large saucepan on medium-high heat.

c) Once hot, add the diced chicken, onion and mushrooms to the pan and stir-fry until softened, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

Finish the Prep
2

a) Meanwhile, boil a full kettle. 

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

c) Add the garlic to the pan and cook for 30 secs. 

Start the Sauce
3

a) Add the veg stock paste, mixed herbs and water for the sauce (see pantry for amount) to the garlic. Stir in the creme fraiche.

b) Bring to the boil, then reduce the heat and simmer, 3-4 mins.

c) Stir in the hard Italian style cheese until melted.

d) Season with salt and pepper.

Boil the Ravioli
4

a) Meanwhile, pour the boiled water into a saucepan with 1/2 tsp salt and bring back to the boil.

b) When boiling, add the ravioli to the water and bring back to the boil. Cook until tender, 3 mins. 

c) Once cooked, drain in a colander. Drizzle with oil and gently stir through to stop it sticking together.

All Together Now
5

a) When everything's ready, gently stir the ravioli through the creamy mushroom sauce.

b) Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.

Serve
6

a) Share the ravioli between your bowls.

b) Top with the rocket leaves and finish by drizzling over the balsamic glaze.

Enjoy!

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