Ultimate Creamy Pesto Ravioli
with Baby Plum Tomatoes, Flaked Almonds and Garlic Bread
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
3 unit(s)
Garlic Clove
125 grams
Baby Plum Tomatoes
250 grams
Spinach and Ricotta Ravioli
(Contains Milk, Egg, Cereals containing gluten May contain Mustard, Soya)
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
10 grams
Vegetable Stock Paste
(Contains Celery)
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 Milk, Egg)
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
1 tbsp
Olive Oil
50 milliliter(s)
Water
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 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.
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.
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.
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.
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.
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!
