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Ultimate Creamy Pesto Ravioli

with Baby Plum Tomatoes, Flaked Almonds and Garlic Bread
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
887 kcal
Protein
: 
25.1g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Egg
  • Milk
  • Wheat
  • Barley
  • Sulphites
  • Almonds
  • Nuts
  • Soya
  • Mustard
  • May contain traces of allergens
  • Cereals containing gluten
  • Rye
  • Pecan Nuts
  • Sesame
  • Hazelnuts
  • Pistachio nuts
  • Cashew nuts
  • Nuts
  • Almonds
  • Peanut
  • Macadamia Nuts
  • Brazil nuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

3 unit(s)

Garlic Clove

125 grams

Baby Plum Tomatoes

250 grams

Spinach and Ricotta Ravioli

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

1 unit(s)

Ciabatta

(Contains: Cereals containing gluten, Wheat, Barley May contain traces of: Cereals containing gluten, Rye)

10 grams

Vegetable Stock Paste

150 grams

Creme Fraiche

(Contains: Milk)

32 grams

Fresh Pesto

(Contains: Milk)

12 milliliter(s)

Balsamic Vinegar

(Contains: Sulphites)

40 grams

Wild Rocket

40 grams

Grated Hard Italian Style Cheese

(Contains: Egg, Milk)

15 grams

Toasted Flaked Almonds

(Contains: Almonds, Nuts May contain traces of: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)

Not included in your delivery

1 tbsp

Olive Oil

50 milliliter(s)

Water

Energy (kJ)3713 kJ
Energy (kcal)887 kcal
Fat53.3 g
of which saturates24.6 g
Carbohydrate71 g
of which sugars12.9 g
Dietary Fibre5.5 g
Protein25.1 g
Salt4 g
Potassium65.2 mg
Calcium43.2 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Garlic Press
•Large Saucepan
•Colander

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 ravioli.

Peel and grate the garlic (or use a garlic press).

Pop the tomatoes onto a baking tray. Drizzle with oil, sprinkle over half the garlic, season with salt and pepper, then toss to coat.

2

When the oven is hot, roast the tomatoes on the middle shelf until they’ve softened and started to burst, 12-15 mins. 

Meanwhile, when boiling, add the ravioli to the water and bring back to the boil. Cook until tender, 3 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

3

Halve the ciabatta and lay onto a baking tray, cut-side up. Spread over the remaining garlic and drizzle over the olive oil (see pantry for amount).

Bake the garlic bread on the top shelf of your oven until golden, 5-6 mins.

4

Heat a large saucepan on medium heat. Add the veg stock paste, creme fraiche, pesto and water (see pantry for amount). Stir to combine and bring to the boil. 

Simmer until thickened, 2-3 mins. 

5

Meanwhile, in a medium bowl add the balsamic vinegar, rocket and a drizzle of oil. Season with salt and pepper, then toss to combine.

Once the sauce has thickened, stir through half the cheese until melted. Add the cooked ravioli to the pan and gently toss to coat in the sauce. Remove from the heat.

6

Share the ultimate creamy pesto ravioli between your serving bowls. Sprinkle over the remaining cheese.

Top with the roasted tomatoes and a handful of rocket. Finish with a sprinkle of flaked almonds.

Cut the garlic bread diagonally into triangles and serve alongside with the remaining salad.

Enjoy!

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