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'Nduja and Red Pepper Ravioli in Creamy Mushroom Sauce

'Nduja and Red Pepper Ravioli in Creamy Mushroom Sauce

with Balsamic Dressed Baby Leaf Salad
Recipe Development Team
Recipe Development TeamUpdated on May 01, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
641 kcal
Protein
: 
19.9g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Wheat
  • Cereals containing gluten
  • Egg
  • Sulphites
  • Almonds
  • Pistachio nuts
  • Walnuts
  • Barley
  • Celery
  • Hazelnuts
  • Molluscs
  • Nuts
  • Cashew nuts
  • Fish
  • Soya
  • Cereals containing gluten
  • Crustaceans
  • Mustard
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Garlic Clove

120 grams

Sliced Mushrooms

75 grams

Creme Fraiche

(Contains: Milk)

15 grams

Wild Mushroom Paste

300 grams

'Nduja and Red Pepper Ravioli

(Contains: Milk, Wheat, Cereals containing gluten, Egg May contain traces of: Almonds, Pistachio nuts, Walnuts, Barley, Celery, Hazelnuts, Molluscs, Nuts, Cashew nuts, Fish, Soya, Cereals containing gluten, Crustaceans, Mustard)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

20 grams

Baby Leaf Mix

12 grams

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Energy (kJ)2681 kJ
Energy (kcal)641 kcal
Fat35.5 g
of which saturates16.8 g
Carbohydrate63 g
of which sugars17.3 g
Dietary Fibre2.9 g
Protein19.9 g
Salt2.2 g
Potassium226.8 mg
Calcium1.8 mg
Iron0.1 mg
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.
•Garlic Press
•Large Frying Pan
•Medium Saucepan
•Colander

Instructions

Get Prepped
1

a) Boil a full kettle for the pasta.

b) Peel and grate the garlic (or use a garlic press).

Fry the Mushrooms
2

a) Heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

Simmer the Sauce
3

a) Once the mushrooms are browned, lower the heat to medium-high and stir in the garlic, 30 secs.

b) Pour in the water for the sauce (see pantry for amount), creme fraiche and wild mushroom paste. TIP: If your wild mushroom paste has hardened, pop the sachet in a bowl of hot water for 1 min to loosen.

c) Bring the sauce to the boil, then reduce the heat and simmer until thickened, 2-3 mins. Remove from the heat. 

Cook the Pasta
4

a) Meanwhile, pour the boiled water from the kettle into a saucepan with ½ tsp salt and bring back to the boil.

b) When boiling, add the ravioli to the water and bring back to the boil. Cook until tender, 3-5 mins.

c) Once cooked, drain in a colander. Drizzle with oil and gently stir through to stop it sticking together.

Cheese Please
5

a) Once thickened, add the cheese to the mushroom sauce and stir to combine. Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.

b) Gently stir the cooked pasta through your creamy sauce.

Serve
6

a) Divide the ravioli between your bowls and spoon over any remaining creamy mushroom sauce.

b) Serve the baby leaf salad alongside and drizzle over a little olive oil.

c) Drizzle the balsamic glaze over your pasta and salad.

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