Creamy Tomato 'Nduja and Red Pepper Ravioli
with Charred Courgette, Bell Pepper and Ricotta
- Milk
- Wheat
- Cereals containing gluten
- Egg
- Sulphites
- May contain traces of allergens
- Celery
- Almonds
- Pistachio nuts
- Walnuts
- Barley
- Hazelnuts
- Molluscs
- Nuts
- Cashew nuts
- Fish
- Soya
- Cereals containing gluten
- Crustaceans
- Mustard
- Sulphites
- Wheat
- Milk
With courgette, bell pepper and garlic, this speedy Creamy Tomato 'Nduja and Red Pepper Ravioli is a Mediterranean bowl of sunshine. Stuffed with a blend of ricotta cheese, grilled red peppers and spicy 'Nduja sausage, this pasta dish packs a punch!
Ingredients
1 unit(s)
Courgette
(May be present: Celery)
1 unit(s)
Bell Pepper
1 unit(s)
Garlic Clove
300 grams
'Nduja and Red Pepper Ravioli
(Contains: Milk, Wheat, Cereals containing gluten, Egg May be present: Almonds, Pistachio nuts, Walnuts, Barley, Celery, Hazelnuts, Molluscs, Nuts, Cashew nuts, Fish, Soya, Cereals containing gluten, Crustaceans, Mustard)
30 grams
Tomato Puree
1 sachet(s)
Mediterranean Style Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
10 grams
Chicken Stock Paste
100 grams
Ricotta Cheese
(Contains: Milk)
12 grams
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
150 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Trim the courgette and slice into 1cm thick rounds.
b) Halve the bell pepper and discard the core and seeds. Slice into strips.
c) Heat a drizzle of oil in a large frying pan on high heat.
d) When hot, add the courgette and bell pepper and cook until charred, 6-8 mins. Flip the courgette rounds halfway through.
a) Meanwhile, boil a full kettle.
b) Peel and grate the garlic (or use a garlic press).
a) Pour the boiled water into a saucepan with ½ tsp salt and bring back to the boil.
b) Add the ravioli and cook until tender, 3-5 mins.
c) Once cooked, drain in a colander. Drizzle with oil and stir through to stop them sticking together.
a) Once the veg is cooked, add the tomato puree, Mediterranean style seasoning and garlic. Fry until fragrant, 1 min more. Add a drizzle more oil if it looks a little dry.
b) Once fragrant, add the chicken stock paste, ricotta and water for the sauce (see pantry for both amounts).
c) Bring the sauce to the boil, then lower the heat and simmer until thickened slightly, 2-3 mins.
a) Once thickened, add the cooked ravioli to the sauce and stir to coat.
b) Taste and season with salt and pepper if needed.
c) Add a splash of water to the sauce it looks a little thick.
a) When everything's ready, share the pasta between your bowls.
b) Drizzle over the balsamic glaze to finish.
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