Ultimate Cheesy Tomato and Herb Ravioli
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Ultimate Cheesy Tomato and Herb Ravioli

with Caprese Style Mozzarella Salad and Garlic Ciabatta

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 Time20 minutes
Cooking time25 minutes


serving amount

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains Sulphites)

1 unit(s)

Garlic Clove

1 unit(s)


(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)


(Contains Milk)

1 bunch(es)


40 grams

Wild Rocket

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

1 tsp


50 milliliter(s)

Water for the Sauce

1 tbsp

Olive Oil for the Garlic Bread

1 tbsp

Olive Oil for the Dressing

20 grams



Nutritional information

Energy (kJ)3189 kJ
Energy (kcal)762 kcal
Fat36.6 g
of which saturates17.7 g
Carbohydrate80.6 g
of which sugars22.1 g
Protein27.5 g
Salt5.11 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Baking Tray
Chopping Board
Large Bowl



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.