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Fajita Flavours Spinach & Ricotta Ravioli
Fajita Flavours Spinach & Ricotta Ravioli

Fajita Flavours Spinach & Ricotta Ravioli

with Cheese and Garlic Ciabatta

In Mexican cuisine, fajita refers to strips of grilled meat and veg that are fried and spiced with smoky and peppery seasonings. This Fajita Flavours Spinach & Ricotta Ravioli uses chipotle to give a similar smokiness to the sauce, which pairs perfectly with the creamy filling of the pasta.

Tags:
Veggie
New
Allergens:
Milk
Cereals containing gluten
Egg

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.

Total25 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

3 unit(s)

Garlic Clove**

30 grams

Mature Cheddar Cheese

(Contains: Milk)

1 unit(s)

Ciabatta

(Contains: Cereals containing gluten)

250 grams

Spinach and Ricotta Ravioli

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

30 grams

Tomato Puree

20 grams

Chipotle Paste

10 grams

Vegetable Stock Paste

75 grams

Soured Cream

(Contains: Milk)

20 grams

Wild Rocket

Not included in your delivery

2 tbsp

Olive Oil for the Garlic Bread

1 tsp

Sugar for the Sauce

150 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2720 kJ
Energy (kcal)650 kcal
Fat30.6 g
of which saturates12.6 g
Carbohydrate72.7 g
of which sugars16.6 g
Dietary Fibre6.3 g
Protein21.1 g
Salt3.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Grater
Kettle
Large Frying Pan
Colander
Large Saucepan

Instructions

Get Prepped
1

a) Boil a full kettle.

b) Halve the bell pepper and discard the core and seeds. Slice into thin strips.

c) Peel and grate the garlic (or use a garlic press). Grate the cheese. 

Fry the Pepper
2

a) Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the sliced pepper and cook until charred, 5-6 mins. 

b) While the pepper cooks, halve the ciabatta and lay onto a baking tray, cut-side up.

c) Spread over half the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Set aside for now. 

Cook the Ravioli
3

a) Pour the boiled water into a large saucepan with 1/2 tsp salt on high heat.

b) Add the ravioli to the water and bring back to the boil. Cook until tender, 3 mins. 

c) Preheat your grill to high. 

d) Once the ravioli is cooked, drain in a colander. Drizzle with oil and stir through to stop it sticking together.

Make the Sauce
4

a) Once the pepper is charred, add the tomato puree, chipotle paste and the remaining garlic. Fry for 1 min. 

b) Next, stir in the vegetable stock paste, sugar and water for the sauce (see pantry for both amounts).

c) Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins. 

d) Meanwhile, pop the garlic bread under the grill until golden, 5-6 mins.

Finishing Touches
5

a) Once the sauce has thickened, stir in the soured cream and simmer for 1 min more.

b) Season with salt and pepper and remove from the heat. 

Serve Up
6

a) Gently mix the cooked ravioli into the sauce (add a splash of water if needed), then share between your bowls.

b) Sprinkle over the cheese and top with a handful of rocket. 

c) Cut the garlic bread diagonally in half and serve on the side. 

d) Enjoy! 

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