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Spinach and Ricotta Ravioli
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Spinach and Ricotta Ravioli

Spinach and Ricotta Ravioli

with Creamy Pesto Sauce and Peas

Tags:
Under 650 calories
Super Quick
Veggie
Allergens:
Milk
Egg
Cereals containing gluten
Celery

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.

Preparation Time10 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

serving amount

250 grams

Spinach and Ricotta Ravioli

(Contains Milk, Egg, Cereals containing gluten May contain 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

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Nutritional information

Energy (kJ)2606 kJ
Energy (kcal)623 kcal
Fat39 g
of which saturates20 g
Carbohydrate52.3 g
of which sugars12.3 g
Protein15.5 g
Salt3.02 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Kettle
Colander

Instructions

1
  • Boil a full kettle.
  • Pour it into a saucepan with 0.5 tsp salt.
  • Boil the ravioli, 3 mins.
  • Once cooked, drain.
2
  • Meanwhile, add the creme fraiche, vegetable stock paste, pesto, peas and water (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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