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Super Quick Spinach and Ricotta Ravioli
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Super Quick Spinach and Ricotta Ravioli

Super Quick Spinach and Ricotta Ravioli

with Creamy Mushroom Sauce and Rocket

Super speedy, this Super Quick Spinach and Ricotta Ravioli takes only 15 minutes to make. Paired with a creamy mushroom sauce, this quick ravioli is sure to hit the spot.

Tags:
Family Friendly
Calorie Smart
Veggie
Low Carb
Allergens:
Cereals containing gluten
Egg
Milk
Wheat
Sulphites

The quantities provided above are averages only.

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.

Total15 minutes
Active 15 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove**

180 grams

Sliced Mushrooms

250 grams

Spinach and Ricotta Ravioli

(Contains: Cereals containing gluten, Egg, Milk, Wheat May contain traces of: Soya, Mustard)

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Vegetable Stock Paste

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

75 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2429 kJ
Energy (kcal)580 kcal
Fat34.9 g
of which saturates20.5 g
Carbohydrate50 g
of which sugars12.9 g
Dietary Fibre3.2 g
Protein17.1 g
Salt2.96 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Pan
Garlic Press
Kettle
Large Saucepan

Instructions

Get Frying
1
  • Boil a full kettle. 
  • Peel and grate the garlic (or use a garlic press) 
  • Heat a drizzle of oil in a frying pan on high heat.
  • Fry the mushrooms, 5-6 mins.
Simmer Pasta
2
  • Meanwhile, pour the boiled water into a saucepan with ½ tsp salt on high heat.
  • Boil the ravioli, 3 mins.
  • Once cooked, drain. Drizzle with oil and stir through.
Sauce Time
3
  • Next, add the garlic to the mushrooms. Fry for 1 min.
  • Add the creme fraiche, veg stock paste, hard Italian style cheese and water (see pantry). 
  • Simmer, 2-3 mins. Season with salt and pepper.
Dinner's Ready!
4
  • Gently stir the ravioli into the sauce.
  • Share the ravioli between your serving bowls.
  • Top with the rocket leaves and drizzle over the balsamic glaze.
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