with Creamy Pesto Sauce, Peas and Mushrooms
Super speedy, this Spinach and Ricotta Ravioli takes only 15 minutes to make. The creamy filling of the ravioli pairs perfectly with the pesto sauce for an elevated version of the classic pesto pasta.
Allergens
Utensils
Tags
Spinach and Ricotta Ravioli
250 grams
Sliced Mushrooms
80 grams
Creme Fraiche
150 grams
Vegetable Stock Paste
10 grams
Pesto
32 grams
Peas
120 grams
Water for the Sauce
50 milliliter(s)
- Boil a full kettle.
- Pour the boiled water into a saucepan with 1/2 tsp salt.
- Boil the ravioli, 3 mins.
- Once cooked, drain. Drizzle with oil and gently stir to prevent it from sticking.
- Meanwhile, heat a drizzle of oil in a frying pan on high heat.
- Fry the mushrooms, 5-6 mins. Season with salt and pepper.
- Stir through the creme fraiche, veg stock paste, pesto, peas and water (see pantry). Simmer, 1-2 mins.
- Add the ravioli to the pesto sauce. Stir gently to combine.
- Taste and season with salt and pepper if needed.
- Add a splash of water if it's too thick.
- Serve the pasta in bowls.
Enjoy!
2634
kJ
Energy (kJ)
629
kcal
Energy (kcal)
39.7
g
Fat
19.8
g
of which saturates
51.8
g
Carbohydrate
12.3
g
of which sugars
5.9
g
Dietary Fibre
17.1
g
Protein
3.23
g
Salt
with Creamy Mushroom Sauce and Rocket
with Creamy Mushroom Sauce and Rocket
with Creamy Pesto Sauce, Peas and Mushrooms
