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Easy Peasy Spinach and Ricotta Ravioli
Easy Peasy Spinach and Ricotta Ravioli

Easy Peasy Spinach and Ricotta Ravioli

with Creamy Pesto Sauce, Peas and Mushrooms

Lily Stevens
Lily StevensPublished on December 11, 2024

Super speedy, this 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
Calorie Smart
Veggie
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

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2634 kJ
Energy (kcal)629 kcal
Fat39.7 g
of which saturates19.8 g
Carbohydrate51.8 g
of which sugars12.3 g
Dietary Fibre5.9 g
Protein17.1 g
Salt3.2 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 mushrooms, 5-6 mins. Season with salt and pepper.
  • 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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