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!
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.
Ingredients
2 unit(s)
Garlic Clove**
1 unit(s)
Bell Pepper
(May contain traces of: Celery)
1 sachet(s)
Cajun Spice Mix
250 grams
Spinach and Ricotta Ravioli
(Contains: Milk, Egg, Cereals containing gluten May contain traces of: 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
Butter
Utensils
Cooking Instructions and Tips
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.
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.
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.
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.
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.
Enjoy!
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