'Nduja & Red Pepper Ravioli in Spicy Pomodoro Sauce
with Balsamic Dressed Side Salad
- Sulphites
- Milk
- Wheat
- Cereals containing gluten
- Egg
- Almonds
- Pistachio nuts
- Walnuts
- Barley
- Celery
- Hazelnuts
- Molluscs
- Nuts
- Cashew nuts
- Fish
- Soya
- Cereals containing gluten
- Crustaceans
- Mustard
- May contain traces of allergens
A simple tomato sauce is spiced up with vegan 'Nduja, adding heat that pairs beautifully with the creamy filling of the ham pasta. Featuring a hot, umami blend of Calabrian chillies and peppers, this 'Nduja is completely meat-free but with all the same flavour.
Ingredients
1 unit(s)
Red Onion
1 unit(s)
Intense™ Tomato
12 grams
Balsamic Glaze
(Contains: Sulphites)
20 grams
Vegan ‘Nduja
1 carton(s)
Tomato Passata
1 sachet(s)
Mixed Herbs
10 grams
Vegetable Stock 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)
40 grams
Wild Rocket
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
1 tsp
Sugar for the Onions
1 tbsp
Olive Oil for the Dressing
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutrition Values
Utensils
Instructions
a) Halve, peel and thinly slice the red onion.
b) Heat a drizzle of oil in a large frying pan on medium heat.
c) Add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
d) Add the sugar for the onions (see pantry for amount) and cook until caramelised, 1-2 mins more.
a) Meanwhile, cut the Intense™ tomato into 2cm chunks.
b) In a medium bowl, combine the balsamic glaze and olive oil for the dressing (see pantry for amount).
c) Stir in the tomato chunks, season with salt and pepper, then set aside for now.
a) Boil a full kettle.
b) Once caramelised, stir the vegan 'Nduja (see ingredients for amount, add less if you'd prefer things milder) into the onion and cook for 1 min more.
c) Stir the passata, mixed herbs, vegetable stock paste and water for the sauce (see pantry for amount) into the pan.
d) Bring to the boil, then reduce the heat and simmer, 4-5 mins.
a) Meanwhile, pour the boiled water into a saucepan with ½ tsp salt and bring back to the boil.
b) Add the ravioli and cook until tender, 3-5 mins.
c) Once cooked, drain in a colander. Drizzle with oil and stir through to stop them sticking together.
a) Once the sauce has simmered, stir in the butter (see pantry for amount) until melted.
b) Once the pasta is cooked, add it to the tomato sauce.
c) Add a splash of water if you feel it needs it. Season with salt and pepper.
d) Add the rocket to the balsamic tomatoes and toss together.
a) Share the ravioli and sauce between your serving bowls.
b) Sprinkle over the hard Italian style cheese.
c) Serve the balsamic tomato salad on the side.
