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 Ciabatta

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.

Tags:
Family Friendly
•Calorie Smart
•Veggie
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 Onion and Garlic

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)

40 grams

Baby Spinach

1 unit(s)

Ciabatta

(Contains Cereals containing gluten)

32 grams

Fresh Pesto

(Contains Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

1 tsp

Sugar

20 grams

Butter

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Nutritional information

Energy (kJ)2710 kJ
Energy (kcal)648 kcal
Fat28 g
of which saturates12.5 g
Carbohydrate76.2 g
of which sugars20.2 g
Protein20.6 g
Salt5.79 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, dried basil, veg 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.
  • Once cooked, drain.
  • 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).
  • Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
  • Meanwhile, halve the ciabatta. Toast the ciabatta halves in your toaster until golden.
Dinner's Ready!
4
  • Share the ravioli between your bowls. 
  • Spoon over the tomato sauce.
  • Drizzle over the pesto, then sprinkle on the cheese.
  • Serve the ciabatta on the side with a drizzle of oil. 

Enjoy!