Creamy Balsamic Spinach & Ricotta Ravioli
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Creamy Balsamic Spinach & Ricotta Ravioli

with Bacon, Mushrooms and Rocket Salad

Cereals containing gluten

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.

Preparation Time20 minutes
Cooking time25 minutes


serving amount

1 unit(s)


180 grams

Sliced Mushrooms

2 unit(s)

Garlic Clove

12 milliliter(s)

Balsamic Vinegar

(Contains Sulphites)

10 grams

Vegetable Stock Paste

(Contains Celery)

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 Mustard, Soya)

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

90 grams

Bacon Lardons

Not included in your delivery

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2879 kJ
Energy (kcal)688 kcal
Fat41.5 g
of which saturates21.6 g
Carbohydrate56.7 g
of which sugars17.4 g
Protein22.5 g
Salt3.97 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Saucepan
Medium Saucepan



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.



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.