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

Creamy Gochujang Spinach & Ricotta Ravioli

with Mushrooms, Cheese and Salad

The popular Korean condiment gochujang contains chillies, fermented soybeans and glutinous rice which give it its savoury-sweet flavour. The spiced gochujang sauce pairs perfectly with the creamy filling of the ricotta pasta.

Tags:
Calorie Smart
Veggie
Allergens:
Soja
Milk
Egg
Gluten

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.

Total20 minutes
Active 15 minutes
DifficultyEasy

Ingredients

serving amount

180 grams

Sliced Mushrooms

2 unit(s)

Garlic Clove

1 unit(s)

Baby Cucumber

30 grams

Gochujang Paste

10 grams

Vegetable Stock Paste

250 grams

Spinach and Ricotta Ravioli

75 grams

Creme Fraiche

20 grams

Grated Hard Italian Style Cheese

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)2590 kJ
Energy (kcal)619 kcal
Fat36.1 g
of which saturates19 g
Carbohydrate50.1 g
of which sugars12.1 g
Dietary Fiber4.5 g
Protein17.8 g
Salt3.8 g
Potassium172.9 mg
Calcium37.4 mg
Iron1 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Kettle
Large Saucepan
Large Frying Pan
Chopping Board
Grater
Knife
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) 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. 

3

a) Add the gochujang paste and garlic to the mushrooms. Stir-fry, 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. Simmer, 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.

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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