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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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: Egg, Milk)
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
Utensils
Instructions
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.
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.
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.
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.
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.
Share the creamy Cajun ravioli between your bowls.
Drizzle with the balsamic glaze to finish.
