with Creamy Mushroom Sauce and Rocket
This delicious Chicken Breast & Spinach and Ricotta Ravioli has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Allergens
Utensils
Tags
Garlic Clove
2 unit(s)
Sliced Mushrooms
180 grams
Spinach and Ricotta Ravioli
250 grams
Creme Fraiche
150 grams
Vegetable Stock Paste
10 grams
Grated Hard Italian Style Cheese
20 grams
Wild Rocket
20 grams
Balsamic Glaze
12 milliliter(s)
Diced British Chicken Breast
240 grams
Water for the Sauce
75 milliliter(s)
- Boil a full kettle.
- Peel and grate the garlic (or use a garlic press)
- Heat a drizzle of oil in a frying pan on high heat.
- Fry the chicken and mushrooms, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, pour the boiled water into a saucepan with 0.5 tsp salt on high heat.
- Boil the ravioli, 3 mins.
- Once cooked, drain. Drizzle with oil and stir through.
- Next, add the garlic to the mushrooms, fry, 1 min.
- Add the creme fraiche, veg stock paste, hard Italian style cheese and water (see pantry).
- Simmer, 3-4 mins. Season with salt and pepper. IMPORTANT: Cook so there's no pink in the middle of the chicken.
- Gently stir the ravioli into the sauce.
- Share the ravioli between your serving bowls.
- Top with the rocket leaves and drizzle over the balsamic glaze.
Enjoy!
3058
kJ
Energy (kJ)
731
kcal
Energy (kcal)
37.3
g
Fat
21.1
g
of which saturates
49
g
Carbohydrate
12.1
g
of which sugars
48.6
g
Protein
3.14
g
Salt
with Oven-Ready Cauliflower Cheese and Baby Leaf Salad
with Pre-Prepared Dauphinoise Potatoes and Tenderstem® Broccoli