Creamy Balsamic Spinach & Ricotta Ravioli
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Creamy Balsamic Spinach & Ricotta Ravioli

Creamy Balsamic Spinach & Ricotta Ravioli

with Mushrooms and Rocket Salad

Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Balsamic Spinach & Ricotta Ravioli in just 20-25 minutes for a delicious and speedy meal.

Calorie Smart
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)

Not included in your delivery

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2392 kJ
Energy (kcal)572 kcal
Fat32.4 g
of which saturates18.7 g
Carbohydrate55.8 g
of which sugars17.4 g
Protein14.8 g
Salt2.74 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Garlic Press
Medium Saucepan


Get Started

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 onion and mushrooms to the pan and stir-fry until softened, 5-6 mins.

Finish the Prep

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.

Start the Sauce

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.

Boil the Ravioli

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 stir through to stop it sticking together.

All Together Now

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.


a) Share the ravioli between your bowls.

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