Spinach and Ricotta Ravioli
with Creamy Mushroom Sauce and Salad
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.
Ingredients
2 unit(s)
Garlic Clove
120 grams
Sliced Mushrooms
250 grams
Spinach and Ricotta Ravioli
(Contains: Milk, Egg, Cereals containing gluten May contain traces of: Mustard, Soya)
150 grams
UHT Cooking Cream
(Contains: Milk)
10 grams
Vegetable Stock Paste
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
20 grams
Baby Leaf Mix
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
75 milliliter(s)
Water
Nutritional information
Utensils
Instructions
- Boil a full kettle.
- Grate or press the garlic.
- Heat a drizzle of oil in a frying pan on high heat. Fry the mushrooms, 5-6 mins.
- Meanwhile, pour the boiled water into a saucepan with 0.5 tsp salt on high heat.
- Boil the ravioli, 3 mins.
- Once cooked, drain and pop back in the pan.
- Drizzle with oil and stir through.
- Next, fry the garlic with the mushrooms, 1 min.
- Add the creme fraiche, veg stock paste, Italian style cheese and water (see pantry) to the mushrooms.
- Simmer, 2-3 mins. Season with salt and pepper.
- Gently stir the ravioli into the sauce.
- Serve in bowls with the baby leaves to one side.
- Drizzle with the balsamic glaze.
- Enjoy!
