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Spinach and Ricotta Ravioli

Spinach and Ricotta Ravioli

with Creamy Pesto Sauce and Peas
4.5(3.3K)
Lily Stevens
Lily StevensUpdated on January 23, 2026
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Get 50% off 1st box + free for 3 months!
Calories
: 
623 kcal
Protein
: 
15.5g protein
Difficulty
: 
Easy
Allergens:
  • Milk
  • Egg
  • Cereals containing gluten
  • Celery
  • 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

250 grams

Spinach and Ricotta Ravioli

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

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

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.
•Medium Saucepan
•Kettle

Instructions

PDF
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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