Spinach and Ricotta Ravioli
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Spinach and Ricotta Ravioli

Spinach and Ricotta Ravioli

with Creamy Pesto Sauce, Peas and Mushrooms

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

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 Time10 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

serving amount

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

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Nutritional information

Energy (kJ)2618 kJ
Energy (kcal)626 kcal
Fat39.1 g
of which saturates20 g
Carbohydrate52.5 g
of which sugars12.5 g
Protein15.9 g
Salt3.02 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Kettle
Colander

Instructions

1
  • Boil a full kettle.
  • Pour the boiled water into a saucepan with 0.5 tsp salt.
  • Boil the ravioli, 3 mins.
  • Once cooked, drain.
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 creme fraiche, veg stock paste, pesto, peas and water (see pantry), simmer, 1-2 mins.
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.
4
  • Serve the pasta in bowls.
  • Enjoy!
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