Spinach and Ricotta Ravioli
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Spinach and Ricotta Ravioli

Spinach and Ricotta Ravioli

with Creamy Chicken and Mushroom Sauce and Rocket

Tags:
Family Friendly
Allergens:
Milk
Egg
Cereals containing gluten
Celery
Sulphites

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 Time15 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove

180 grams

Sliced Mushrooms

250 grams

Spinach and Ricotta Ravioli

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

150 grams

Creme Fraiche

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

240 grams

Diced British Chicken Breast

Not included in your delivery

75 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)3058 kJ
Energy (kcal)731 kcal
Fat37.3 g
of which saturates21.1 g
Carbohydrate49 g
of which sugars12.1 g
Protein48.6 g
Salt3.14 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Grater
Kettle
Large Frying Pan
Sieve
Large Saucepan

Instructions

1
  • Boil a full kettle. 
  • Peel and grate the garlic (or use a garlic press) 
  • Heat a drizzle of oil in a frying pan on high heat.
  • Fry the chicken and mushrooms, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
2
  • Meanwhile, pour the boiled water into a saucepan with 0.5 tsp salt on high heat.
  • Boil the ravioli, 3 mins.
  • Once cooked, drain. Drizzle with oil and stir through.
3
  • Next, add the garlic to the mushrooms, fry, 1 min.
  • Add the creme fraiche, veg stock paste, hard Italian style cheese and water (see pantry). 
  • Simmer, 3-4 mins. Season with salt and pepper. IMPORTANT: Cook so there's no pink in the middle of the chicken.
4
  • Gently stir the ravioli into the sauce.
  • Share the ravioli between your serving bowls.
  • Top with the rocket leaves and drizzle over the balsamic glaze.

Enjoy!

5

Step 1 MOD: If you’ve chosen a higher protein version, fry the chicken with the mushrooms. Continue as instructed, simmering the sauce for 3-4 mins instead. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.