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

Creamy Gochujang Spinach & Ricotta Ravioli

with Mushrooms, Cheese and Salad

Looking for a super quick and tasty midweek dinner option? Try cooking up our Creamy Gochujang Spinach & Ricotta Ravioli in just 15 minutes for a delicious and speedy meal.

Tags:
Veggie
Calorie Smart
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

1 unit(s)

Baby Cucumber

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

Not included in your delivery

1 tbsp

Olive Oil

100 milliliter(s)

Water for the Sauce

20 grams

Butter

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Nutritional information

Energy (kJ)2469 kJ
Energy (kcal)590 kcal
Fat35.8 g
of which saturates19 g
Carbohydrate50.3 g
of which sugars12.4 g
Protein17.4 g
Salt4.01 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Kettle
Large Saucepan
Large Frying Pan
Garlic Press
Colander

Instructions

Fry the Mushrooms
1

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.

Finish the Prep
2

a) While the mushrooms fry, peel and grate the garlic (or use a garlic press).

b) Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

c) Add your cucumber to a medium bowl, drizzle over the olive oil (see pantry for amount) and season with salt and pepper. 

Time for Flavour
3

a) Add the gochujang paste 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. 

Hey Ravioli
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.

All Together Now
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. Simmer for 1 min.

b) 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.

Serve Up
6

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

b) Toss the rocket with the cucumber and serve alongside your pasta.

Enjoy!

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