Ultimate Cheesy Tomato and Herb Ravioli
with Caprese Style Mozzarella Salad and Garlic Ciabatta
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
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains Sulphites)
1 unit(s)
Garlic Clove
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
125 grams
Baby Plum Tomatoes
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
250 grams
Spinach and Ricotta Ravioli
(Contains Milk, Egg, Cereals containing gluten May contain Mustard, Soya)
1 ball(s)
Mozzarella
(Contains Milk)
1 bunch(es)
Chives
40 grams
Wild Rocket
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
1 tsp
Sugar
50 milliliter(s)
Water for the Sauce
1 tbsp
Olive Oil for the Garlic Bread
1 tbsp
Olive Oil for the Dressing
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7
Pop a large saucepan on medium-high heat. Add the passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts).
Stir together and bring to the boil. Reduce the heat and gently simmer until slightly thickened, 6-8 mins.
Taste and season with salt and pepper.
Meanwhile, 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 the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).
Bake the garlic bread on the top shelf of your oven until golden, 5-6 mins.
Meanwhile, boil a full kettle.
Halve the baby plum tomatoes.
In a large bowl, combine the balsamic glaze and olive oil for the dressing (see pantry for amount). Season with salt and pepper. Add the tomatoes to the balsamic dressing and toss.
Pour the boiled water into a saucepan with 0.5 tsp salt and bring back to the boil.
Add the ravioli to the water and cook until tender, 3 mins.
Once cooked, gently drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Whilst the ravioli cooks, drain and chop the mozzarella into 2cm chunks.
Finely chop the chives (use scissors if easier).
When everything's ready, add the butter (see pantry for amount) to the pasta sauce and stir until melted. Then, stir in the cooked ravioli and half the chives.
Add the rocket and mozzarella cubes to the tomato salad and toss through the dressing.
Share the ravioli and pasta sauce between your serving bowls. Sprinkle over the grated hard Italian cheese and remaining chives.
Serve the caprese style salad and garlic ciabatta alongside.
Enjoy!
