Creamy Tomato Ravioli
with Tenderstem® Broccoli and Spinach
Our Creamy Tomato Ravioli is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Tags:
Veggie
•Climate Conscious
•New
Allergens:
Milk
•Egg
•Gluten
•Celery
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.
Total10 minutes
Active 15 minutes
DifficultyEasy
Ingredients
serving amount
80 grams
Tenderstem Broccoli**
250 grams
Spinach and Ricotta Ravioli**
30 grams
Tomato Puree
75 grams
Creme Fraiche**
10 grams
Vegetable Stock Paste
40 grams
Baby Spinach**
20 grams
Grated Hard Italian Style Cheese**
Not included in your delivery
75 milliliter(s)
Water
Utensils
•Medium Saucepan
•Kettle
Instructions
1
- Boil a full kettle.
- Meanwhile, cut the broccoli into thirds.
- Pour the boiled water into a saucepan with 1/2 tsp salt on high heat.
- Boil the ravioli and broccoli, 3 mins.
- Once cooked, drain and pop back into the pan. Drizzle with oil and stir through.
2
- Meanwhile, heat a drizzle of oil in another saucepan on medium-high heat.
- Once hot, stir in the tomato puree, creme fraiche, veg stock paste and water (see pantry).
- Bring to a boil, then simmer, 1-2 mins.
- Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
3
- Next, add the cheese, pasta and broccoli to the sauce.
- Season with salt and pepper.
- Stir, 1 min.
4
- Share your creamy tomato ravioli between your bowls.
- Enjoy!
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