Spinach and Ricotta Ravioli in Tomato Sauce
with Pesto and Ciabatta
Calories
:
648 kcalProtein
:
20.6g proteinTotal
:
15 minutesDifficulty
:
Easy Family Friendly
Veggie
Allergens:
- Celery
- Milk
- Egg
- Cereals containing gluten
- Mustard
- Soya
- May contain traces of allergens
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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 traces of: 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
Utensils
•Kettle
•Medium Saucepan
•Medium Saucepan
•Colander
Instructions
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.
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.
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.
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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty combination of ravioli and sauce, though some found the tomato flavour overpowering or too salty.
- Ease of prep: Praised as a quick and simple meal to prepare, with most finding it very easy to cook.
- Suggestions: Consider reducing salt, adding fresh basil for garnish, or serving with a side salad for a more complete meal.
- Portions: Several reviewers felt the ravioli portion was too small, especially for a dinner serving.
- Texture: Some noted issues with ravioli splitting during cooking; gently simmer to maintain pasta integrity.
