Spinach and Ricotta Ravioli in Tomato Sauce
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Spinach and Ricotta Ravioli in Tomato Sauce

Spinach and Ricotta Ravioli in Tomato Sauce

with Pesto and Baby Leaf Salad

Looking for a super quick and tasty midweek dinner option? Try cooking up our Spinach and Ricotta Ravioli in Tomato Sauce in just 15 minutes for a delicious and speedy meal. Cosy up this winter with a comforting and hearty dish just like this one!

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

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

1 carton(s)

Finely Chopped Tomatoes with Basil

1 sachet(s)

Dried Basil

10 grams

Vegetable Stock Paste

(Contains Celery)

250 grams

Spinach and Ricotta Ravioli

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

32 grams

Fresh Pesto

(Contains Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

20 grams

Baby Leaf Mix

Not included in your delivery

1 tsp

Sugar

20 grams

Butter

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Nutritional information

Energy (kJ)2292 kJ
Energy (kcal)548 kcal
Fat26.7 g
of which saturates12.4 g
Carbohydrate57.4 g
of which sugars19.2 g
Protein16.9 g
Salt5.37 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Kettle
Medium Saucepan
Medium Saucepan
Colander

Instructions

Sauce On
1
  • Boil a full kettle. 
  • Meanwhile, in a saucepan, combine the chopped tomatoes, basil, vegetable stock paste and sugar (see pantry). 
  • Bring to the boil.
  • Simmer, 3-4 mins. 
Pasta Time
2
  • Meanwhile, pour the boiled water into another saucepan with 1/2 tsp salt.
  • Boil the ravioli, 3 mins.
  • Drain and pop back in the pan. 
  • Drizzle with oil and stir through.
Finish Up
3
  • When the sauce is ready, season with salt and pepper. 
  • Stir in the butter (see pantry).
  • Remove from the heat. 
Tuck In
4
  • Share the ravioli between your bowls. 
  • Spoon over the tomato and basil sauce.
  • Drizzle over the pesto, then sprinkle on the cheese.
  • Serve the salad on the side with a drizzle of olive oil.
  • Enjoy! 
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