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Italian Recipes

Spinach and Ricotta Ravioli

Spinach and Ricotta Ravioli

with Creamy Mushroom Sauce and Salad

Sam RichardsPublished on June 08, 2023

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Allergens:

Cereals containing gluten

•Egg

•Milk

•Wheat

•Sulphites

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total15 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove**

120 grams

Sliced Mushrooms

250 grams

Spinach and Ricotta Ravioli

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

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Vegetable Stock Paste

20 grams

Grated Hard Italian Style Cheese

(Contains: Egg, Milk)

20 grams

Baby Leaf Mix

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

75 milliliter(s)

Water

Nutritional information

Energy (kJ)2417 kJ

Energy (kcal)578 kcal

Fat34.9 g

of which saturates20.4 g

Carbohydrate49.7 g

of which sugars12.8 g

Dietary Fibre2.9 g

Protein16.7 g

Salt3 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.
Grate garlic.
Heat a drizzle of oil in a frying pan on high heat. Fry the mushrooms, 5-6 mins.

2

Meanwhile, pour the hot water into a saucepan with 0.5 tsp salt on high heat.
Boil the ravioli, 3 mins.
Once cooked, drain and pop back in the pan.
Drizzle with oil and stir through.

3

Meanwhile, fry the garlic in the mushroom pan, 1 min.
Add the creme fraiche, vegetable stock paste, cheese and water (see pantry) to the mushrooms.
Simmer 2-3 mins. Season with salt and pepper.
Gently stir in the pasta to coat in the sauce.

4

Divide pasta between bowls.
Add the baby leaves to one side of the bowls and drizzle with the balsamic glaze.
Enjoy!

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