Chicken, Spinach and Ricotta Ravioli in Cajun Sauce
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Chicken, Spinach and Ricotta Ravioli in Cajun Sauce

with Charred Courgette and Rocket

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.

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 Time30 minutes
Cooking time25 minutes


serving amount

2 unit(s)

Garlic Clove

1 unit(s)


(May contain Celery)

250 grams

Spinach and Ricotta Ravioli

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

1 sachet(s)

Cajun Spice Mix

30 grams

Tomato Puree

75 grams

Creme Fraiche

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

240 grams

Diced British Chicken Breast

Not included in your delivery

1 tsp

Sugar for the Sauce

75 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)3054 kJ
Energy (kcal)730 kcal
Fat34.1 g
of which saturates19 g
Carbohydrate55.3 g
of which sugars17.6 g
Protein49.2 g
Salt3.63 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Large Frying Pan



Bring a large saucepan of water to the boil with 0.5 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.


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

When hot, add the diced chicken and courgette and cook, 8-10 mins total. Turn only every couple of mins. Once cooked, season with salt and pepper, then transfer both to a bowl. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.


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), 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 the hard Italian style cheese until melted. 

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


Share the creamy Cajun ravioli between your bowls. 

Top with the rocket leaves. Drizzle with the balsamic glaze to finish.



Step 2 MOD: If you’re adding chicken, add it to the pan with the courgette on medium-high heat. Fry, 8-10 mins, then set aside. Add to the sauce in step 5. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.