Creamy Gochujang Spinach & Ricotta Ravioli
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Creamy Gochujang Spinach & Ricotta Ravioli

with Bacon, Mushrooms, Cheese and Crispy Onions

Sweet and hot, gochujang is a popular Korean condiment. This vibrant paste contains chillies, fermented soybeans and glutinous rice which give it its savoury-sweet flavour, making it the perfect match for noodles, pasta and meat dishes.

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 Time20 minutes
Cooking time15 minutes


serving amount

180 grams

Sliced Mushrooms

2 unit(s)

Garlic Clove

30 grams

Gochujang Paste

(Contains Soya)

10 grams

Vegetable Stock Paste

(Contains Celery)

250 grams

Spinach and Ricotta Ravioli

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

75 grams

Creme Fraiche

(Contains Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

20 grams

Wild Rocket

1 sachet(s)

Crispy Onions

(Contains Cereals containing gluten)

90 grams

Bacon Lardons

Not included in your delivery

100 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)2941 kJ
Energy (kcal)703 kcal
Fat43.9 g
of which saturates22.8 g
Carbohydrate51.4 g
of which sugars11.9 g
Protein25 g
Salt5.33 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Large Frying Pan



a) Boil a full kettle, then pour the boiled water into a saucepan with 0.5 tsp salt on high heat.

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

c) Once hot, add the bacon and mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.


a) Meanwhile, peel and grate the garlic (or use a garlic press).


a) Add the gochujang paste and garlic to the bacon. Stir-fry for 30 secs. 

b) Stir in the veg stock paste and water for the sauce (see pantry for amount).

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


a) Meanwhile, add the ravioli to your pan of boiling water and bring back to the boil.

b) Cook until tender, 3 mins.

c) Once cooked, drain in a colander. Drizzle with oil and gently stir through to stop it sticking together.


a) Once the sauce has reduced, stir the creme fraiche, butter (see pantry for amount) and half the hard Italian style cheese into the pan. 

b) Simmer for 1 min. Add a splash of water if it's a little too thick, then remove from the heat.

c) Taste and season with salt and pepper if needed.

d) Add the cooked ravioli to the sauce and stir gently to combine.


a) Share the ravioli between your bowls and sprinkle over the remaining hard Italian style cheese.

b) Serve the rocket on top of the pasta with a drizzle of olive oil.

c) Garnish with the crispy onions. 



Step 1 MOD: If you’re adding bacon, add it to the pan with the mushrooms. Fry for the same amount of time, then continue as instructed. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.