Creamy Cajun Chicken Breast, Spinach and Ricotta Ravioli
with Rocket
- Milk
- Cereals containing gluten
- Egg
- Wheat
- Sulphites
- Soya
- Mustard
- May contain traces of allergens
Ingredients
2 unit(s)
Garlic Clove
1 unit(s)
Bell Pepper
1 sachet(s)
Cajun Spice Mix
30 grams
Tomato Puree
10 grams
Vegetable Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
250 grams
Spinach and Ricotta Ravioli
(Contains: Milk, Cereals containing gluten, Egg, Wheat May contain traces of: Soya, Mustard)
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
75 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 0.5 tsp salt for the ravioli.
Peel and grate the garlic (or use a garlic press).
Halve the pepper and discard the core and seeds. Slice into thin strips.
Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the diced chicken and pepper and fry until just soft, 5-6 mins. Continue to stir while it cooks. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Stir in the garlic and Cajun spice mix (add less if you'd prefer things milder) and season with salt and pepper. Stir fry for 1 min.
Meanwhile, add the ravioli to the water and bring back to the boil.
Cook until tender, 3 mins. Once cooked, drain in a colander and pop back in the pan.
Drizzle with oil and stir through to stop it sticking together.
Add the tomato puree, creme fraiche, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts) to the pepper pan.
Bring to the boil, then lower the heat and simmer until slightly reduced, 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once the sauce has thickened, remove from the heat. Stir in the butter (see pantry for amount) and the cheese until melted.
Gently stir the cooked ravioli into the sauce. Season with salt and pepper. Add a splash of water if needed.
Share the creamy Cajun chicken and ravioli between your bowls.
Top with the rocket leaves. Drizzle with the balsamic glaze to finish.
Enjoy!
Step 2 MOD: If you’ve chosen to add chicken, add it to the pan with the pepper. Stir-fry for 5-6 mins then continue as instructed, the chicken will cook through while simmering. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It’s cooked when no longer pink in the middle.
