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Italian Recipes

Spinach and Ricotta Ravioli

Spinach and Ricotta Ravioli

Spinach and Ricotta Ravioli

with Creamy Pesto Sauce, Peas and Mushrooms

Lily StevensPublished on March 05, 2024

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This delicious Spinach and Ricotta Raviol has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:

Family Friendly

•Veggie

Allergens:

Milk

•Egg

•Cereals containing gluten

•Celery

The quantities provided above are averages only.

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

Total10 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

250 grams

Spinach and Ricotta Ravioli

(Contains: Milk, Egg, Cereals containing gluten May contain traces of: Mustard, Soya)

80 grams

Sliced Mushrooms

150 grams

UHT Cooking Cream

(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

Energy (kJ)2558 kJ

Energy (kcal)611 kcal

Fat37.9 g

of which saturates21.8 g

Carbohydrate50.2 g

of which sugars12.5 g

Dietary Fibre5.9 g

Protein15.9 g

Salt3 g

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

Utensils

•Medium Saucepan

•Kettle

•Pan

Instructions

Ravioli Ravioli

1

Boil a full kettle.
Pour the boiled water into a saucepan with 1/2 tsp salt.
Boil the ravioli, 3 mins.
Once cooked, drain.

Sauce Time

2

Meanwhile, heat a drizzle of oil in a frying pan on high heat.
Fry the mushrooms, 5-6 mins. Season with salt and pepper.
Stir through the double cream, veg stock paste, pesto, peas and water (see pantry), simmer, 1-2 mins.

Bring Together

3

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.

Dinner's Ready!

4

Serve the pasta in bowls.
Enjoy!

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