with Chilli Flakes and Cheese
Looking for a quick and tasty midweek dinner option? Try cooking up our Arrabbiata Style Spinach and Ricotta Ravioli in just 15 minutes for a delicious and speedy meal.
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.
- Add the chopped tomatoes, red wine stock paste, mixed herbs, sugar (see pantry) and a pinch of chilli flakes to the frying pan. Stir and bring to the boil.
- 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.
- Top with a handful of rocket.
- Enjoy!
517
kcal
Energy (kcal)
2165
kJ
Energy (kJ)
19.9
g
Fat
11
g
of which saturates
65.8
g
Carbohydrate
24.6
g
of which sugars
8.1
g
Dietary Fibre
17.2
g
Protein
5.84
g
Salt
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
with Wild Rocket, Chilli Flakes and Cheese
with Chimichurri and Tomato & Pepper Couscous Tabbouleh
