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Easy Peasy Bacon, Spinach and Ricotta Ravioli
Easy Peasy Bacon, Spinach and Ricotta Ravioli

Easy Peasy Bacon, Spinach and Ricotta Ravioli

with Creamy Pesto Sauce, Peas and Mushrooms

Recipe Development Team
Recipe Development TeamPublished on August 15, 2024

Super speedy, this Easy Peasy Bacon, Spinach and Ricotta Ravioli takes only 15 minutes to make. The creamy filling of the ravioli pairs perfectly with the pesto sauce for an elevated version of the classic pesto pasta.

Tags:
Family Friendly
Allergens:
Milk
Egg
Cereals containing gluten

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

250 grams

Spinach and Ricotta Ravioli

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

80 grams

Sliced Mushrooms

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Vegetable Stock Paste

32 grams

Pesto

(Contains: Milk)

120 grams

Peas

90 grams

British Smoked Bacon Lardons

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3108 kJ
Energy (kcal)743 kcal
Fat47.9 g
of which saturates23 g
Carbohydrate53.9 g
of which sugars12.4 g
Dietary Fibre6.3 g
Protein24.8 g
Salt4.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Kettle
Pan

Cooking Instructions and Tips

Ravioli Ravioli
1
  • Boil a full kettle.
  • Pour the boiled water into a saucepan with 1/2 tsp salt.
  • Boil the ravioli, 3 mins.
  • Once cooked, drain. Drizzle with oil and gently stir to prevent it from sticking.
Sauce Time
2
  • Meanwhile, heat a drizzle of oil in a frying pan on high heat.
  • Fry the bacon and mushrooms, 5-6 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.
  • Stir through the creme fraiche, veg stock paste, pesto, peas and water (see pantry). Simmer, 1-2 mins.
Bring Together
3
  • Add the ravioli to the pesto sauce. Stir gently to combine.
  • Taste and season with salt and pepper if needed.
  • Add a splash of water if it's too thick.
Dinner's Ready!
4
  • Serve the pasta in bowls.

Enjoy!

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