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Spinach and Ricotta filled Ravioli and Butterbean Soup

with Hard Italian Style Cheese, Bell Pepper and Carrot
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
763 kcal
Protein
: 
34.3g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Wheat
  • Cereals containing gluten
  • Egg
  • Sulphites
  • Mustard
  • Soya
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Red Onion

1 unit(s)

Carrot

1 unit(s)

Bell Pepper

2 unit(s)

Garlic Bulb

1 carton(s)

Butter Beans

300 grams

Spinach and Ricotta Tortelloni

(Contains: Milk, Wheat, Cereals containing gluten, Egg May contain traces of: Mustard, Soya)

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

1 sachet(s)

Dried Oregano

1 carton(s)

Tomato Passata

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

1 tsp

Sugar for the Sauce

250 milliliter(s)

Water for the Sauce

Energy (kJ)3193 kJ
Energy (kcal)763 kcal
Fat16.2 g
of which saturates6.7 g
Carbohydrate114.2 g
of which sugars34.5 g
Dietary Fibre17 g
Protein34.3 g
Salt4.5 g
Potassium305.6 mg
Calcium22.3 mg
Iron0.5 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Sieve
•Grater
•Knife
•Large Saucepan

Instructions

1

Halve, peel and thinly slice the red onion.

Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into 0.5cm thin chunks. 

Halve the bell pepper and discard the core and seeds. Chop into 1cm small chunks.

Peel and grate the garlic. Drain and rinse the butterbeans in a sieve. 

2

Heat a drizzle of oil and a knob of butter (if you have any) in a large saucepan on medium-high heat.

Add the onion and carrot, to the pan. Season with salt and pepper and stir-fry until softened, 5-6 mins.

Once softened, add the bell pepper chunks and fry until softened and the onion starts to caramelise, 5-6 mins more. TIP: Add a little more oil if it's looking a little dry.

3

While the veg is cooking, bring another saucepan of water to the boil with 0.5 tsp salt for the pasta.

When boiling, add the filled pasta to the water and bring back to the boil. Cook until tender, 3 mins.

Once cooked, drain in a colander. Drizzle with oil and stir through to stop them sticking together.

4

Once the veg have softened, stir in the garlic and fry until fragrant, 1 min more.

Then add in red wine stock paste, drained butterbeans, oregano, passata,  sugar and water for the sauce (see pantry for both amounts).

Bring to a boil then lower the heat and simmer until thickened slightly and the vegetables are tender, 6-7 mins. 

5

Once thickened, stir the filled pasta and two thirds of the hard Italian cheese into the soup until melted and combined, 1 min more.

6

When everything's ready, share the ravioli and butterbean soup between serving bowls. Sprinkle over the remaining cheese to finish.

Enjoy!

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