Ultimate Beef and Veggie 'Nduja Ravioli
with Garlic Ciabatta, Parmigiano Reggiano and Balsamic Dressed Salad
Looking for a taste of everyday luxury? This Ultimate Beef and Veggie 'Nduja Ravioli is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
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.
Ingredients
125 grams
Baby Plum Tomatoes
4 unit(s)
Garlic Clove
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
240 grams
British Beef Mince
1 carton(s)
Tomato Passata
½ sachet(s)
Vegan ‘Nduja
28 grams
Red Wine Stock Paste
(Contains Sulphites)
250 grams
Spinach and Ricotta Ravioli
(Contains Milk, Egg, Cereals containing gluten May contain Mustard, Soya)
50 grams
Baby Leaf Mix
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
20 grams
Parmigiano Reggiano
(Contains Milk)
Not included in your delivery
1 tbsp
Olive Oil for the Garlic Bread
100 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water to the boil with 0.5 tsp salt for the pasta.
Halve the baby plum tomatoes. Peel and grate the garlic (or use a garlic press).
Halve the ciabatta and lay onto a medium baking tray, cut-side up. Spread over half the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Set aside.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks.
When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Add the passata, vegan 'Nduja (see ingredients for amount, add less if you'd prefer things milder), red wine stock paste, water for the sauce and honey (see pantry for both amounts) to the beef mince.
Bring to the boil, then simmer until slightly thickened, 4-5 mins.
While the sauce simmers, bake the garlic ciabatta on the top shelf of your oven until golden, 4-5 mins.
In the meantime, add the ravioli to your pan of boiling 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.
Add the cooked ravioli to the pan of sauce. Carefully stir through until evenly coated.
Taste and season with salt and pepper if needed, then remove from the heat.
In a medium bowl, combine the baby leaves with the tomatoes and balsamic glaze. Season with salt and pepper.
Cut the garlic ciabatta diagonally into triangles.
Share your ultimate beef ravioli between your bowls and sprinkle with the Parmigiano Reggiano.
Serve with the garlic bread and salad on the side.
Enjoy!
