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

Creamy Cajun Spinach and Ricotta Ravioli

with Charred Courgette and 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! SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

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

250 grams

Spinach and Ricotta Ravioli

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

1 sachet(s)

Cajun Spice Mix

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

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Nutritional information

Energy (kJ)2406 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

Garlic Press
Large Saucepan
Bowl
Pan
Colander

Instructions

Get Started
1

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). 

Trim the courgette, then quarter lengthways. Chop widthways into 1cm chunks.

Char the Courgette
2

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. 

Hey Ravioli
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 gently stir through to stop it sticking together.

Bring the Flavour
4

Wipe out the (now empty) pan and pop on medium-high heat with a drizzle of oil.

Stir in the garlic and Cajun spice mix (add less if you'd prefer things milder), cook 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 pan.

Bring to the boil, then lower the heat and simmer until slightly reduced, 2-3 mins.

Finish the Sauce
5

Once the sauce has thickened, remove from the heat. Stir in the butter (see pantry for amount) and the hard Italian style cheese until melted. 

Gently stir the cooked ravioli and charred courgette into the sauce. Season with salt and pepper. Add a splash of water if needed. 

Serve
6

Share the creamy Cajun ravioli between your bowls. 

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

Enjoy!