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Italian Recipes

Parmesan and Parma Ham Ravioli

Parmesan and Parma Ham Ravioli

with Veggie Nduja and Rocket

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Allergens:

Cereals containing gluten

•Egg

•Milk

•Wheat

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 12 minutes

DifficultyEasy

Ingredients

serving amount

120 grams

Sliced Mushrooms

2 unit(s)

Garlic Clove**

1 carton(s)

Tomato Passata

10 grams

Chicken Stock Paste

½ sachet(s)

Vegan ‘Nduja

250 grams

Parma Ham & Parmigiano Reggiano Filled Pasta**

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

20 grams

Grated Hard Italian Style Cheese

(Contains: Egg, Milk)

20 grams

Wild Rocket

Not included in your delivery

50 milliliter(s)

Water for the Sauce

1 tsp

Sugar

Nutritional information

Energy (kJ)1862 kJ

Energy (kcal)445 kcal

Fat15.9 g

of which saturates8.4 g

Carbohydrate54.1 g

of which sugars13.1 g

Dietary Fibre6.1 g

Protein19.6 g

Salt3.8 g

Potassium32.6 mg

Calcium21.6 mg

Iron0.1 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Kettle

•Large Frying Pan

•Colander

•Large Saucepan

Instructions

1

a) Boil a full kettle.

a) Meanwhile, heat a generous drizzle of oil in a large frying pan on high heat. When hot, add the mushrooms to the pan.

b) Season with salt and pepper and fry, stirring occasionally, until browned, 6-8 mins.

2

a) While your mushrooms are frying, peel and grate the garlic.

3

a) Add the garlic and stir-fry, 30 secs.

b) Stir through the passata, chicken stock paste, veduja (see ingredients for amount), sugar and water (see pantry for amount).

c) Simmer the sauce until thickened slightly, 3-4 mins.

4

a) Meanwhile, pour the boiled water into a saucepan with 0.5 tsp salt and bring back to the boil.

b) Add the ravioli and cook until tender, 3 mins.

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

5

a) Once your sauce has thickened, stir the hard Italian-style cheese through the sauce and mix until melted.

b) Remove from the heat. Taste, season with more salt, pepper or sugar to taste.

6

a) Gently stir your ravioli through the sauce and share between your serving bowls.

b) Top your pasta with your rocket, drizzle some olive oil over the leaves to finish.

Enjoy!

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