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

with Courgette and Rocket

Tags:
Veggie
Calorie Smart
Allergens:
Celery
Milk
Egg
Cereals containing gluten
Sulphites

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
DifficultyEasy

Ingredients

serving amount

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

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Nutritional information

Energy (kJ)2407 kJ
Energy (kcal)575 kcal
Fat31.7 g
of which saturates18.4 g
Carbohydrate55.2 g
of which sugars17.5 g
Protein17.7 g
Salt3.43 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Saucepan
Large Frying Pan
Colander

Instructions

1

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.

2

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.

 

3

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.

4

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.

5

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. 

6

Share the creamy Cajun ravioli between your bowls. 

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

Enjoy!