Creamy Cajun Spinach and Ricotta Ravioli
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Creamy Cajun Spinach and Ricotta Ravioli

Creamy Cajun Spinach and Ricotta Ravioli

with Rocket

Our Creamy Cajun Spinach and Ricotta Ravioli is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Under 650 calories
Extra spicy
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 Time30 minutes
Cooking time25 minutes


serving amount

2 unit(s)

Garlic Clove

1 unit(s)

Bell Pepper

(May contain Celery)

1 sachet(s)

Cajun Spice Mix

250 grams

Spinach and Ricotta Ravioli

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

30 grams

Tomato Puree

75 grams

Creme Fraiche

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

1 tsp

Sugar for the Sauce

75 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)2408 kJ
Energy (kcal)575 kcal
Fat31.6 g
of which saturates18.2 g
Carbohydrate55.7 g
of which sugars17.5 g
Protein16.9 g
Salt3.42 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Saucepan


Get Started

Bring a large saucepan of water to the boil with 1/2 tsp salt for the ravioli.

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

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Fry the Pepper

Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the sliced pepper and fry until just soft, 5-6 mins. Continue to stir while it cooks.

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. 

Cook the Ravioli

Meanwhile, add the ravioli to the water and bring back to the boil, then simmer.

Cook until tender, 3 mins. Once cooked, drain in a colander.

Drizzle with oil and gently stir through to stop it sticking together.

Bring the Flavour

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.

Finish the Sauce

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 ravioli between your bowls. 

Top with the rocket leaves. Drizzle with the balsamic glaze to finish.