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Spinach and Ricotta Ravioli

Spinach and Ricotta Ravioli

with Creamy Mushroom Sauce and Salad

Sam RichardsUpdated on April 17, 2024

4.2

(788)

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Our Spinach and Ricotta Ravioli is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:

Family Friendly

•Veggie

•New

Allergens:

Milk

•Egg

•Cereals containing gluten

•Celery

•Sulphites

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total15 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

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

Double Cream

(Contains: Milk)

10 grams

Vegetable Stock Paste

(Contains: Celery)

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 for the Sauce

Nutritional information

Energy (kJ)2341 kJ

Energy (kcal)559 kcal

Fat33.6 g

of which saturates22.2 g

Carbohydrate46.5 g

of which sugars11.8 g

Protein16.7 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grater

•Kettle

•Large Frying Pan

•Sieve

•Large Saucepan

Instructions

Get Frying

1

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.

Simmer Pasta

2

Meanwhile, pour the boiled water into a saucepan with 1/2 tsp salt on high heat.
Boil the ravioli, 3 mins.
Once cooked, drain. Drizzle with oil and stir through.

Sauce Time

3

Next, fry the garlic with the mushrooms, 1 min.
Add the double cream, veg stock paste, Italian style cheese and water (see pantry).
Simmer, 2-3 mins. Season with salt and pepper.

Dinner's Ready!

4

Gently stir the ravioli into the sauce.
Serve in bowls with the baby leaves to one side.
Drizzle with the balsamic glaze.
Enjoy!

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