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Creamy Balsamic Spinach & Ricotta Ravioli

Creamy Balsamic Spinach & Ricotta Ravioli

with Mushrooms and Rocket Salad
4.5(2.7K)
Lily Stevens
Lily StevensUpdated on January 16, 2026
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Get 50% off 1st box + free for 3 months!
Calories
: 
572 kcal
Protein
: 
14.8g protein
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Celery
  • Milk
  • Egg
  • Cereals containing gluten
  • Mustard
  • Soya
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Onion

180 grams

Sliced Mushrooms

2 unit(s)

Garlic Clove

12 milliliter(s)

Balsamic Vinegar

(Contains: Sulphites)

10 grams

Vegetable Stock Paste

(Contains: Celery)

1 sachet(s)

Mixed Herbs

150 grams

Creme Fraiche

(Contains: Milk)

250 grams

Spinach and Ricotta Ravioli

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

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Energy (kJ)2392 kJ
Energy (kcal)572 kcal
Fat32.4 g
of which saturates18.7 g
Carbohydrate55.8 g
of which sugars17.4 g
Protein14.8 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Large Saucepan
•Garlic Press
•Kettle
•Medium Saucepan
•Colander

Instructions

PDF
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. 

d) Pour in the balsamic vinegar and allow it to evaporate, 30 more 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) Season with salt and pepper.

Boil the Ravioli
4

a) Meanwhile, pour the boiled water into a saucepan with 1/2 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 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.

Enjoy!

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