Parmesan and Parma Ham Ravioli and Creamy Garlic Butter Sauce
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Parmesan and Parma Ham Ravioli and Creamy Garlic Butter Sauce

with Tenderstem® Broccoli and Ciabatta

Tags:
Calorie Smart
Quick
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 Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

80 grams

Tenderstem Broccoli

1 unit(s)

Garlic Clove

10 grams

Chicken Stock Paste

250 grams

Parma Ham & Parmigiano Reggiano Filled Pasta

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

75 grams

Creme Fraiche

(Contains Milk)

1 unit(s)

Ciabatta

(Contains Cereals containing gluten)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

100 milliliter(s)

Water

30 grams

Butter

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Nutritional information

Energy (kJ)2962 kJ
Energy (kcal)708 kcal
Fat39.1 g
of which saturates23.1 g
Carbohydrate67.2 g
of which sugars8.5 g
Protein22.6 g
Salt3.86 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Garlic Press
Knife
Kettle
Large Frying Pan
Colander
Large Saucepan

Instructions

1

a) Cut the Tenderstem® broccoli into thirds. 

b) Peel and grate the garlic (or use a garlic press).

2

a) Heat a drizzle of oil in a large frying pan on medium heat. Add the garlic and cook for 30 secs. 

b) Add the chicken stock paste and water (see pantry for amount). Bring to the boil, then lower the heat and simmer for 1-2 mins.

c) Stir in the butter (see pantry for amount) until melted. Simmer until thickened, 2-3 mins.

3

a) Meanwhile, boil a full kettle.

b) Pour the boiled water into a saucepan with 0.5 tsp salt and bring back to the boil.

c) Add the ravioli and broccoli and cook until tender, 3-4 mins.

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

4

a) Once the sauce has thickened, stir in the creme fraiche and cook for 1-2 mins.

b) Halve the ciabatta.

c) Toast the ciabatta halves in your toaster until golden.

d) Once toasted, drizzle some olive oil over the ciabatta.

5

a) Stir in the ravioli, broccoli and the hard Italian-style cheese into the sauce, until melted.

6

a) Share your creamy garlic butter ravioli between the serving plates. 

b) Serve with your toasted ciabatta alongside.

Enjoy!