with 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
Bell Pepper
1 unit(s)
Spinach and Ricotta Ravioli
250 grams
Finely Chopped Tomatoes with Basil
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
20 grams
Sugar
1 tsp
Butter
20 grams
- Boil a full kettle.
- Slice the pepper into strips.
- Heat a drizzle of oil in a frying pan on high heat.
- Once hot, fry the pepper, 4-5 mins. Season with salt and pepper.
- Meanwhile, 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 chopped tomatoes, red wine stock paste, mixed herbs, sugar (see pantry) and half the chilli flakes to the frying pan.
- Stir and bring to the boil. Simmer, 2-3 mins.
- Add the pasta. Toss to coat.
- Stir in the cheese and butter (see pantry) until melted.
- Remove from the heat.
- Serve the ravioli in bowls.
- Sprinkle over the remaining chilli flakes (add less if you'd prefer things milder).
- Top with a handful of rocket.
Enjoy!
2151
kJ
Energy (kJ)
514
kcal
Energy (kcal)
19.8
g
Fat
11
g
of which saturates
65.4
g
Carbohydrate
25.1
g
of which sugars
17.1
g
Protein
5.84
g
Salt
with Wild Rocket, Chilli Flakes and Cheese
with Wild Rocket, Red Chilli and Cheese
with Wild Rocket, Chilli Flakes and Cheese
with Wild Rocket, Chilli Flakes and Cheese
with Wild Rocket, Chilli Flakes and Cheese
with Wild Rocket, Chilli Flakes and Cheese
