Parmesan and Parma Ham Ravioli
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Parmesan and Parma Ham Ravioli

with Veggie Nduja and Rocket

Tags:
Quick
Under 650 calories
Allergens:
Cereals containing gluten
Egg
Milk

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 Time10 minutes
Cooking time12 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove

120 grams

Sliced Mushrooms

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 May contain Mustard, Soya)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

20 grams

Wild Rocket

Not included in your delivery

50 milliliter(s)

Water for the Sauce

1 tsp

Sugar

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Nutritional information

Energy (kJ)1866 kJ
Energy (kcal)446 kcal
Fat16.3 g
of which saturates8.5 g
Carbohydrate54.2 g
of which sugars13.6 g
Protein19.6 g
Salt3.92 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

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) Once the mushrooms have browned, add the garlic and stir-fry, 30 secs.

b) Stir through the passata, chicken stock paste, veduja (see ingredients for amount, use less if you'd prefer things milder), sugar and water (see pantry for both amounts). 

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!