Ultimate Veggie Spinach and Ricotta Ravioli
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Ultimate Veggie Spinach and Ricotta Ravioli

with Creamy Truffle Mushroom Sauce, Rocket and Garlic Bread

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 Time30 minutes
Cooking time20 minutes


serving amount

3 unit(s)

Garlic Clove

1 unit(s)


(Contains Cereals containing gluten)

120 grams

Sliced Mushrooms

250 grams

Spinach and Ricotta Ravioli

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

15 grams

Wild Mushroom Paste

150 grams

Creme Fraiche

(Contains Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

1 sachet(s)

Truffle Zest

20 grams


(Contains Nuts May contain Peanut, Sesame, Nuts)

40 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

1 tbsp

Olive Oil for the Garlic Bread

100 milliliter(s)



Nutritional information

Energy (kJ)3295 kJ
Energy (kcal)788 kcal
Fat46.1 g
of which saturates21.7 g
Carbohydrate74.4 g
of which sugars14.5 g
Protein21.5 g
Salt3.13 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Saucepan
Large Frying Pan



Peel and grate the garlic (or use a garlic press). Halve the ciabatta and lay onto a baking tray, cut-side up.

Spread over half the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Season with salt and pepper. Set aside for now. 

Bring a large saucepan of water to the boil with 0.5 tsp salt for the ravioli.


Meanwhile, preheat your grill to high.

Heat a drizzle of oil in a large frying pan on high heat. When hot, add the mushrooms to the pan and stir-fry until browned, 5-6 mins. Season with salt and pepper.


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.


Once the mushrooms have browned, reduce the heat and add the remaining garlic. Stir-fry for a further 30 secs. Stir the water (see pantry for amount) and the wild mushroom paste into the mushrooms. 

Bring to the boil then simmer until the liquid has reduced, 5-6 mins. 

Meanwhile, slide the garlic bread under your grill until golden, 6-7 mins.


Once the sauce has reduced, stir in the creme fraiche and hard Italian style cheese.

Allow to heat through, 1-2 mins, then remove from the heat. TIP: Add a splash more water if the sauce needs loosening up. 

Stir in the truffle zest and season with salt and pepper. 


Share the cooked ravioli out between your bowls and pour over the truffle mushroom sauce. Sprinkle on the walnuts.

Cut the garlic bread in half diagonally and serve on the side along with the rocket. Drizzle some olive oil and the balsamic glaze over the rocket to finish.