Spinach and Ricotta Ravioli
with Creamy Pesto Sauce and Peas
Calories
:
623 kcalProtein
:
15.5g proteinTotal
:
10 minutesDifficulty
:
EasyClimate Conscious
Veggie
New
Allergens:
- Milk
- Egg
- Cereals containing gluten
- Celery
- Mustard
- Soya
- May contain traces of allergens
Looking for a quick and tasty midweek dinner option? Try cooking up our Spinach and Ricotta Ravioli in just 15 minutes for a delicious and speedy meal.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
250 grams
Spinach and Ricotta Ravioli
(Contains: Milk, Egg, Cereals containing gluten May be present: Mustard, Soya)
150 grams
Creme Fraiche
(Contains: Milk)
10 grams
Vegetable Stock Paste
(Contains: Celery)
32 grams
Fresh Pesto
(Contains: Milk)
120 grams
Peas
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutrition Values
Energy (kcal)623 kcal
Energy (kJ)2606 kJ
Fat39 g
of which saturates20 g
Carbohydrate52.3 g
of which sugars12.3 g
Dietary Fibre5.6 g
Protein15.5 g
Salt3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Medium Saucepan
•Kettle
Cooking Steps
1
- Boil a full kettle.
- Pour it into a saucepan with 1/2 tsp salt.
- Boil the ravioli, 3 mins.
- Once cooked, drain.
2
- Meanwhile, add the creme fraiche, vegetable stock paste, pesto, peas and water for the sauce (see pantry) to a saucepan on medium-high heat.
- Stir together. Simmer, 1-2 mins.
- Season with salt and pepper.
3
- Add the ravioli to the pesto sauce, stirring gently to combine.
- Add a splash of water if it's too thick.
4
- Serve the pasta in bowls.
- Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: The creamy pesto sauce is a real highlight, and the combination of creme fraiche and pesto works better than expected; some found the overall dish a little rich or mild, and suggest adding Parmesan on top or a pinch of garlic to lift it.
- Ease of prep: One of the quickest recipes going — ready in around 10 minutes with minimal washing up.
- Suggestions: Use less water than stated if the sauce feels too thin, and handle the ravioli gently to avoid splitting; pouring the sauce over the pasta in the bowl rather than stirring it through can help keep the parcels intact. Reduce the peas or swap them for spinach if you prefer a lighter finish.
- Next-day meals: Leftovers reheat well and taste just as good the following day for lunch.
- Portions: Opinion is divided — some found the portion generous, others felt it was too small for two adults; adding a side salad or garlic bread helps if you prefer a more substantial meal.
