Spinach and Ricotta Ravioli
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Spinach and Ricotta Ravioli

Spinach and Ricotta Ravioli

with Creamy Mushroom Sauce and Salad

Tags:
Super Quick
Under 650 calories
Veggie
Family Friendly
Allergens:
Milk
Egg
Cereals containing gluten
Celery
Sulphites

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.

Preparation Time15 minutes
Cooking time15 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 Mustard, Soya)

150 grams

Creme Fraiche

(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

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Nutritional information

Energy (kJ)2400 kJ
Energy (kcal)574 kcal
Fat34.9 g
of which saturates20.4 g
Carbohydrate48.8 g
of which sugars11.8 g
Protein16.8 g
Salt2.95 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

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.
2
  • Meanwhile, pour the boiled water into a saucepan with 0.5 tsp salt on high heat.
  • Boil the ravioli, 3 mins.
  • Once cooked, drain. Drizzle with oil and stir through.
3
  • Next, fry the garlic with the mushrooms, 1 min.
  • Add the creme fraiche, veg stock paste, Italian style cheese and water (see pantry). 
  • Simmer, 2-3 mins. Season with salt and pepper.
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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