Parmesan and Parma Ham Ravioli
with Veggie Nduja and Rocket
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Instructions
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.
a) While your mushrooms are frying, peel and grate the garlic.
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.
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.
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.
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!
