Ultimate Beef and Veggie 'Nduja Ravioli
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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.

Tags:
Spicy
Allergens:
Cereals containing gluten
Sulphites
Milk
Egg

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 Time35 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

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

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Nutritional information

Energy (kJ)3627 kJ
Energy (kcal)867 kcal
Fat38.4 g
of which saturates15.6 g
Carbohydrate86.5 g
of which sugars26 g
Protein46.1 g
Salt5.11 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Garlic Press
Knife
Large Saucepan
Large Frying Pan
Colander
Medium Bowl

Instructions

1

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.

2

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.

3

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. 

4

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.

5

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.

6

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!