Creamy Gochujang Spinach & Ricotta Ravioli
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Creamy Gochujang Spinach & Ricotta Ravioli

with 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.

Tags:
Quick
Veggie
Under 650 calories
Allergens:
Soya
Celery
Milk
Egg
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
DifficultyEasy

Ingredients

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)

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

sideBannerName

Nutritional information

Energy (kJ)2454 kJ
Energy (kcal)586 kcal
Fat34.8 g
of which saturates19.9 g
Carbohydrate50.5 g
of which sugars11.9 g
Protein17.4 g
Salt4.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Kettle
Large Saucepan
Large Frying Pan
Grater
Colander

Instructions

1

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 mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

2

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

3

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 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. 

4

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.

5

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.

6

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 top of the ravioli with a drizzle of olive oil.

Enjoy!

Meal right image

Explore Similar Recipes

Meal left image