Spinach and Ricotta Ravioli
with Creamy Pesto Sauce and Peas
Tags:
Veggie
•Family Friendly
Allergens:
Milk
•Egg
•Cereals containing gluten
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.
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
UHT Cooking Cream
(Contains: Milk)
10 grams
Vegetable Stock Paste
32 grams
Fresh Pesto
(Contains: Milk)
120 grams
Peas
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Energy (kJ)2546 kJ
Energy (kcal)609 kcal
Fat37.8 g
of which saturates21.7 g
Carbohydrate50.1 g
of which sugars9.9 g
Dietary Fiber5.6 g
Protein15.5 g
Salt3.03 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 the boiled water into a saucepan with 0.5 tsp salt.
- Boil the ravioli, 3 mins.
- Once cooked, drain.
2
- Meanwhile, add the creme fraiche, veg 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!
