Spinach and Ricotta Ravioli
with Creamy Pesto Sauce, Mushrooms and Peas
Looking for a super quick and tasty midweek dinner option? Try cooking up our Spinach and Ricotta Ravioli in just 15 minutes for a delicious and speedy meal.
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
250 grams
Spinach and Ricotta Ravioli
(Contains Milk, Egg, Cereals containing gluten May contain Mustard, Soya)
80 grams
Sliced Mushrooms
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
Utensils
Instructions
- Boil a full kettle.
- Pour the boiled water into a saucepan with 1/2 tsp salt.
- Boil the ravioli, 3 mins.
- Once cooked, drain.
- Meanwhile, heat a drizzle of oil in a frying pan on high heat.
- Add the mushrooms to the pan. Season with salt and pepper and fry, 5-6 mins.
- Stir through the creme fraiche, veg stock paste, pesto, peas and water (see pantry), simmer, 1-2 mins.
- Add the ravioli to the pesto sauce, stirring gently to combine.
- Taste, and season if needed.
- Add a splash of water if it's too thick.
- Serve the pasta in bowls.
- Enjoy!
