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Creamy Mushroom, Spinach & Ricotta Ravioli
Creamy Mushroom, Spinach & Ricotta Ravioli

Creamy Mushroom, Spinach & Ricotta Ravioli

with Balsamic Glaze and Rocket Salad

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Ready in less than 25 minutes, this Creamy Mushroom, Spinach & Ricotta Ravioli is quick and full of flavour. Make an easy, cheesy sauce that's flavoured with herbs and the earthiness of the mushrooms to pair with the creamy filling of the pasta.

Tags:
Calorie Smart
•Veggie
Allergens:
Milk
•Egg
•Cereals containing gluten
•Wheat
•Sulphites

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 25 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Onion

180 grams

Sliced Mushrooms

2 unit(s)

Garlic Clove**

10 grams

Vegetable Stock Paste

1 sachet(s)

Mixed Herbs

75 grams

Creme Fraiche

(Contains: Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

250 grams

Spinach and Ricotta Ravioli

(Contains: Milk, Egg, Cereals containing gluten, Wheat May contain traces of: Soya, Mustard)

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2048 kJ
Energy (kcal)489 kcal
Fat23.1 g
of which saturates13.1 g
Carbohydrate53.4 g
of which sugars16 g
Dietary Fibre4.9 g
Protein17 g
Salt3 g
Potassium32.6 mg
Calcium21.6 mg
Iron0.1 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Saucepan
•Garlic Press
•Kettle
•Medium Saucepan
•Colander

Instructions

Get Started
1

a) Halve, peel and chop the onion into small pieces.

b) Heat a drizzle of oil in a large saucepan on medium-high heat.

c) Once hot, add the onion and mushrooms to the pan and stir-fry until softened, 5-6 mins.

Finish the Prep
2

a) Meanwhile, boil a full kettle. 

b) Peel and grate the garlic (or use a garlic press). 

c) Add the garlic to the pan and cook for 30 secs. 

Start the Sauce
3

a) Add the veg stock paste, mixed herbs and water for the sauce (see pantry for amount) to the garlic. Stir in the creme fraiche.

b) Bring to the boil, then reduce the heat and simmer, 3-4 mins.

c) Stir in the hard Italian style cheese until melted.

d) Season with salt and pepper.

Boil the Ravioli
4

a) Meanwhile, pour the boiled water into a saucepan with ½ tsp salt and bring back to the boil.

b) When boiling, add the ravioli to the water and bring back to the boil. 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) When everything's ready, gently stir the ravioli through the creamy mushroom sauce.

b) Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.

Serve
6

a) Share the ravioli between your bowls.

b) Top with the rocket leaves and finish by drizzling over the balsamic glaze.

 

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