Spinach and Ricotta Ravioli
with Creamy Pesto Sauce and Peas
Looking for a quick and tasty midweek dinner option? Try cooking up our Spinach and Ricotta Ravioli in just 15 minutes for a delicious and speedy meal.
Tags:
Climate Conscious
•Veggie
•New
Allergens:
Milk
•Egg
•Cereals containing gluten
•Celery
The quantities provided above are averages only.
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.
Total10 minutes
Active 15 minutes
DifficultyEasy
Ingredients
serving amount
250 grams
Spinach and Ricotta Ravioli
(Contains: Milk, Egg, Cereals containing gluten May contain traces of: Mustard, Soya)
150 grams
Creme Fraiche
(Contains: Milk)
10 grams
Vegetable Stock Paste
(Contains: Celery)
32 grams
Fresh Pesto
(Contains: Milk)
120 grams
Peas
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Utensils
•Medium Saucepan
•Kettle
Instructions
1
- Boil a full kettle.
- Pour it into a saucepan with 1/2 tsp salt.
- Boil the ravioli, 3 mins.
- Once cooked, drain.
2
- Meanwhile, add the creme fraiche, vegetable stock paste, pesto, peas and water for the sauce (see pantry) to a saucepan on medium-high heat.
- Stir together. Simmer, 1-2 mins.
- Season with salt and pepper.
3
- Add the ravioli to the pesto sauce, stirring gently to combine.
- Add a splash of water if it's too thick.
4
- Serve the pasta in bowls.
- Enjoy!
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