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Ultimate Creamy Pesto Spinach & Ricotta Ravioli
Ultimate Creamy Pesto Spinach & Ricotta Ravioli

Ultimate Creamy Pesto Spinach & Ricotta Ravioli

with Baby Plum Tomatoes, Flaked Almonds and Garlic Bread

Looking for a taste of everyday luxury? This Ultimate Creamy Pesto Spinach & Ricotta Ravioli is our best ever version, with premium ingredients for an extra special twist on a classic vegetarian recipe.

Tags:
Veggie
Family Friendly
Allergens:
Milk
Egg
Cereals containing gluten
Sulphites
Nuts

The quantities provided above are averages only.

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.

Total30 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

3 unit(s)

Garlic Clove**

125 grams

Baby Plum Tomatoes

250 grams

Spinach and Ricotta Ravioli

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

1 unit(s)

Ciabatta

(Contains: Cereals containing gluten)

10 grams

Vegetable Stock Paste

150 grams

Creme Fraiche

(Contains: Milk)

32 grams

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 traces of: Sesame, Nuts, Peanut)

Not included in your delivery

1 tbsp

Olive Oil for the Garlic Bread

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3601 kJ
Energy (kcal)861 kcal
Fat52.9 g
of which saturates24.7 g
Carbohydrate71.6 g
of which sugars12.8 g
Protein26.3 g
Salt4.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Garlic Press
Large Saucepan
Colander
Medium Bowl

Instructions

Get Prepped
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 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.

Boil the Pasta
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. Drizzle with oil and stir through to stop it sticking together.

Garlic Ciabatta Time
3

Halve the ciabatta and lay onto a baking tray, cut-side up. Spread over the remaining garlic and drizzle over 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.

Make the Creamy Pesto Sauce
4

Meanwhile, heat a large saucepan on medium heat (no oil).

Add the veg stock paste, creme fraiche, pesto and water for the sauce (see pantry for amount). Stir to combine and bring to the boil. 

Simmer until thickened, 2-3 mins. 

All Togehter Now
5

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

Once the sauce has thickened, stir through half the hard Italian style cheese until melted.

Add the cooked ravioli to the pan and gently toss to coat in the sauce, then remove from the heat.

Serve Up
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 the flaked almonds.

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

Enjoy!

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