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Spinach and Ricotta Ravioli in Spicy Cajun Sauce
Spinach and Ricotta Ravioli in Spicy Cajun Sauce

Spinach and Ricotta Ravioli in Spicy Cajun Sauce

with Charred Courgette and Pepper

Punchy and smoky with a spicy kick, Cajun spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme. The spiced Cajun sauce pairs perfectly with the creamy filling of the ricotta pasta.

Tags:
Calorie Smart
Veggie
Very Hot
Allergens:
Cereals containing gluten
Egg
Milk
Wheat
Sulphites

The quantities provided above are averages only.

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.

Total30 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove

1 unit(s)

Courgette

(May contain traces of: Celery)

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

250 grams

Spinach and Ricotta Ravioli

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

1 sachet(s)

Cajun Spice Mix

30 grams

Tomato Puree

75 grams

Creme Fraiche

(Contains: Milk)

10 grams

Vegetable Stock Paste

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

1 tsp

Sugar for the Sauce

75 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)2499 kJ
Energy (kcal)597 kcal
Fat31.8 g
of which saturates18.3 g
Carbohydrate60.1 g
of which sugars22.4 g
Dietary Fibre6 g
Protein18 g
Salt3.43 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Medium Saucepan
Bowl
Pan
Colander

Instructions

Get Started
1

Bring a large saucepan of water to the boil with ½ tsp salt for the ravioli.

Peel and grate the garlic (or use a garlic press). 

Trim the courgette, then quarter lengthways. Chop widthways into 1cm chunks.

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Char the Veg
2

Heat a drizzle of oil in a large frying pan on high heat.

When hot, add the courgette and sliced pepper. Cook until charred, 5-7 mins total. Stir only every couple of mins.

Once cooked, season with salt and pepper, then transfer the courgette and pepper to a bowl. 

Hey Ravioli
3

Meanwhile, add the ravioli to the water and bring back to the boil.

Cook until tender, 3 mins. Once cooked, drain in a colander.

Drizzle with oil and gently stir through to stop it sticking together.

Bring the Flavour
4

Wipe out the (now empty) pan and pop on medium-high heat with a drizzle of oil.

Stir in the garlic and Cajun spice mix (add less if you'd prefer things milder) and cook for 1 min.

Add the tomato puree, creme fraiche, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts) to the pan.

Bring to the boil, then lower the heat and simmer until slightly reduced, 2-3 mins.

Finish the Sauce
5

Once the sauce has thickened, remove from the heat. Stir in the butter (see pantry for amount) and hard Italian style cheese until melted. 

Gently stir the cooked ravioli, charred courgette and pepper into the sauce. Season with salt and pepper. Add a splash of water if needed. 

Serve
6

Share the creamy Cajun ravioli between your bowls. 

Drizzle with the balsamic glaze to finish.

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