Parma Ham and Parmesan Filled Pasta
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Parma Ham and Parmesan Filled Pasta

with Creamy Mushroom Sauce

Under 650 calories
Cereals containing gluten

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.

Preparation Time30 minutes
Cooking time20 minutes


serving amount

2 unit(s)

Garlic Clove

120 grams

Sliced Mushrooms

15 grams

Wild Mushroom Paste

75 grams

Creme Fraiche

(Contains Milk)

250 grams

Parma Ham & Parmigiano Reggiano Filled Pasta

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

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

20 grams

Baby Leaf Mix

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2147 kJ
Energy (kcal)513 kcal
Fat25.2 g
of which saturates15 g
Carbohydrate53.5 g
of which sugars12.3 g
Protein18.2 g
Salt2.83 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Garlic Press
Medium Saucepan
Large Frying Pan



Bring a large saucepan of water to the boil with 0.5 tsp salt for the pasta.

In the meantime, peel and grate the garlic (or use a garlic press).


Meanwhile, heat a drizzle of oil in a large frying pan on high heat. When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.


Once the mushrooms have browned, lower the heat to medium-high and add the garlic to stir-fry, 30 secs.

Stir in the water (see pantry for amount), creme fraiche and wild mushroom paste. TIP: If your wild mushroom paste has hardened, pop it in a bowl of hot water for 1 min.

Bring the sauce to a boil, then reduce the heat and simmer until thickened, 2-3 mins. Season with salt and pepper. Remove from the heat. 


Meanwhile, when the water is boiling, add the ravioli to the water and bring back to the boil. Cook until tender, 3 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and gently stir through to stop it sticking together.


Add the cheese to the sauce and stir to combine, then taste and salt and pepper if you feel it needs it. TIP: Add a splash of water if it's thickened up too much.

Gently stir the filled pasta through your creamy sauce.


Divide the pasta between bowls and spoon over any remaining creamy mushroom sauce.

Serve the salad alongside and drizzle with a little olive oil.

To finish, drizzle the balsamic glaze over your pasta and salad.