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Italian Recipes

Spinach and Ricotta Ravioli

Spinach and Ricotta Ravioli

Spinach and Ricotta Ravioli

with Creamy Pesto Sauce and Peas

Lily StevensUpdated on November 18, 2025

4.3

(389)

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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.

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

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

Nutritional information

Energy (kcal)623 kcal

Energy (kJ)2606 kJ

Fat39 g

of which saturates20 g

Carbohydrate52.3 g

of which sugars12.3 g

Dietary Fibre5.6 g

Protein15.5 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Kettle

Instructions

Ravioli Ravioli

1

Boil a full kettle.
Pour it into a saucepan with 1/2 tsp salt.
Boil the ravioli, 3 mins.
Once cooked, drain.

Sauce Time

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.

Bring Together

3

Add the ravioli to the pesto sauce, stirring gently to combine.
Add a splash of water if it's too thick.

Dinner's Ready!

4

Serve the pasta in bowls.
Enjoy!

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