Creamy Balsamic Spinach & Ricotta Ravioli

Name: Creamy Balsamic Spinach & Ricotta Ravioli with Bacon, Mushrooms and Rocket Salad
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1 unit(s) Onion; 180 grams Sliced Mushrooms; 2 unit(s) Garlic Clove; 12 milliliter(s) Balsamic Vinegar; 10 grams Vegetable Stock Paste; 1 sachet(s) Mixed Herbs; 150 grams Creme Fraiche; 250 grams Spinach and Ricotta Ravioli; 20 grams Wild Rocket; 12 milliliter(s) Balsamic Glaze; 90 grams British Smoked Bacon Lardons; 50 milliliter(s) Water for the Sauce

with Bacon, Mushrooms and Rocket Salad

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Allergens:

Sulphites

•Milk

•Egg

•Cereals containing gluten

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.

Total20 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Onion

180 grams

Sliced Mushrooms

2 unit(s)

Garlic Clove

12 milliliter(s)

Balsamic Vinegar

(Contains: Sulphites)

10 grams

Vegetable Stock Paste

1 sachet(s)

Mixed Herbs

150 grams

Creme Fraiche

(Contains: Milk)

250 grams

Spinach and Ricotta Ravioli

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

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

90 grams

British Smoked Bacon Lardons

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2883 kJ

Energy (kcal)689 kcal

Fat41.5 g

of which saturates21.6 g

Carbohydrate56.9 g

of which sugars16.3 g

Dietary Fiber5.3 g

Protein22.5 g

Salt3.97 g

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

Utensils

•Chopping Board

•Knife

•Large Saucepan

•Grater

•Kettle

•Medium Saucepan

•Colander

Instructions

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 lardons, onion and mushrooms to the pan and stir-fry until softened, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.

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.

d) Pour in the balsamic vinegar and allow it to evaporate, 30 more secs.

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) Season with salt and pepper.

a) Meanwhile, pour the boiled water into a saucepan with 0.5 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 stir through to stop it sticking together.

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

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

a) Share the ravioli between your bowls.

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

Enjoy!

Step 1 MOD: If you’re adding bacon, add it to the pan with the veg. Fry for the same amount of time, then continue as instructed. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.