with Wild Rocket, Chilli Flakes and Cheese
Arrabbiata is a spicy and tart tomato sauce hailing from Italy. Laden with garlic, tomatoes and chilli, it pairs perfectly with the creamy filling of this pasta in our Arrabbiata Style Spinach and Ricotta Ravioli.
Allergens
Utensils
Tags
Spinach and Ricotta Ravioli
250 grams
Peas
120 grams
Tomato Passata
1 carton(s)
Red Wine Stock Paste
28 grams
Mixed Herbs
1 sachet(s)
Chilli Flakes
1 pinch
Grated Hard Italian Style Cheese
20 grams
Wild Rocket
40 grams
Balsamic Glaze
12 milliliter(s)
Sugar
1 tsp
Water for the Sauce
50 milliliter(s)
Butter
20 grams
- Boil a full kettle.
- Pour the boiled water into a saucepan with 1/2 tsp salt on high heat.
- Boil the ravioli, 3 mins.
- Once cooked, drain. Drizzle with oil and stir through.
- Add the peas, passata, red wine stock paste, mixed herbs, sugar, water (see pantry for both amounts) and half the chilli flakes to the frying pan.
- Stir and bring to the boil. Simmer, 2-3 mins.
- Add the pasta to the sauce. Toss to coat.
- Stir in the cheese and butter (see pantry) until melted. Remove from the heat. Add a splash of water if it's too thick.
- Serve the ravioli in bowls.
- Sprinkle over the remaining chilli flakes (add less if you'd prefer things milder).
- Serve the rocket alongside.
- Drizzle over the balsamic glaze.
Enjoy!
2143
kJ
Energy (kJ)
512
kcal
Energy (kcal)
19.3
g
Fat
10.9
g
of which saturates
64.9
g
Carbohydrate
18.9
g
of which sugars
7.3
g
Dietary Fibre
18.5
g
Protein
4.29
g
Salt
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