Creamy Cajun Spinach and Ricotta Ravioli
with Courgette and Rocket
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)
Courgette
(May contain Celery)
1 sachet(s)
Cajun Spice Mix
30 grams
Tomato Puree
10 grams
Vegetable Stock Paste
(Contains Celery)
75 grams
Creme Fraiche
(Contains Milk)
250 grams
Spinach and Ricotta Ravioli
(Contains Milk, Egg, Cereals containing gluten May contain Mustard, Soya)
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
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).
Trim the courgette, then quarter lengthways. Chop into 1cm chunks.
Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins. Once cooked, season with salt and pepper, then transfer the courgette to a bowl.
Wipe out the pan.
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.
Heat a drizzle of oil in the now empty frying pan and stir in the garlic and Cajun spice mix (add less if you'd prefer things milder) Stir fry for 1 min.
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 and courgette 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!
