Red Wine and Sun-Dried Tomato Ravioli
with Rocket and Garlic Ciabatta
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.
Ingredients
250 grams
Spinach and Ricotta Ravioli
(Contains Milk, Egg, Cereals containing gluten May contain Mustard, Soya)
75 grams
Creme Fraiche
(Contains Milk)
25 grams
Sun-Dried Tomato Paste
125 grams
Baby Plum Tomatoes
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
20 grams
Wild Rocket
3 unit(s)
Garlic Clove
28 grams
Red Wine Stock Paste
(Contains Sulphites)
Not included in your delivery
1 tbsp
Olive Oil for the Garlic Bread
1 tsp
Sugar
75 milliliter(s)
Water for the Sauce
10 grams
Butter
Nutritional information
Utensils
Instructions
a) Halve the baby plum tomatoes.
b) Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the tomatoes to the pan and fry until the tomatoes soften and the skin begins to blister, 5-6 mins.
a) While the tomatoes fry, peel and grate the garlic (or use a garlic press).
b) Halve the ciabatta and lay onto a medium baking tray, cut-side up.
c) Spread over half the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).
d) Add the remaining garlic to the tomatoes and fry until fragrant, 1 min.
a) Meanwhile, boil a full kettle.
b) Preheat your grill to high.
c) Stir the red wine stock, creme fraiche, sugar and water for the sauce (see pantry for both amounts) into the pan.
d) Bring to a boil, then reduce the heat and simmer until thickened, 4-5 mins.
a) Pour the boiled water into a large saucepan, add the ravioli to the water and bring back to the boil. Cook until tender, 3 mins.
b) Once cooked, drain in a colander. Drizzle with oil and stir through to stop it sticking together.
a) Grill the bread on the top shelf of your oven until golden, 4-5 mins.
b) Stir the sundried tomato paste and butter (see pantry for amount) into the sauce until combined. Season with salt and pepper.
c) Carefully add the cooked pasta to the sauce.
d) Cut the garlic ciabatta diagonally into triangles.
a) Share the pasta between your serving bowls.
b) Top with the rocket leaves and finish by drizzling over some oil.
c) Serve the garlic ciabatta alongside.
Enjoy!
