Creamy Gochujang Spinach & Ricotta Ravioli
with Mushrooms, Cheese and Crispy Onions
Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Gochujang Spinach & Ricotta Ravioli in just 20-25 minutes for a delicious and speedy meal.
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
120 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 traces of: Mustard, Soya)
75 grams
Creme Fraiche
(Contains: Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten)
20 grams
Wild Rocket
Not included in your delivery
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Utensils
Cooking Instructions and Tips
a) Boil a full kettle, then pour the boiled water into a saucepan with 1/2 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 mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
a) Add the gochujang paste (add less if you'd prefer things milder) and garlic to the mushrooms. Stir-fry for 30 secs.
b) Stir in the vegetable 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) Meanwihle, add the ravioli to your pan of boiling water and bring back to the boil.
b) Cook until tender, 3 mins.
b) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and 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) Garnish with the crispy onions.
c) Serve the rocket on the side with a drizzle of olive oil.
Enjoy!
