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Spinach and Ricotta Ravioli

Spinach and Ricotta Ravioli

with Creamy Mushroom Sauce and Salad
4.0(788)
Sam Richards
Sam RichardsUpdated on March 06, 2026
Get 50% off your first box & free treats for 2 months!
Get 50% off your first box & free treats for 2 months!
Calories
: 
559 kcal
Protein
: 
16.7g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Egg
  • Cereals containing gluten
  • Celery
  • Sulphites
  • Mustard
  • Soya
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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

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.
•Grater
•Kettle
•Large Frying Pan
•Sieve
•Large Saucepan

Instructions

PDF
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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