with Creamy Mushroom Sauce and Rocket
This delicious 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)
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 mushrooms, 5-6 mins.
- 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.
- 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, 2-3 mins. Season with salt and pepper.
- 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!
2411
kJ
Energy (kJ)
576
kcal
Energy (kcal)
34.9
g
Fat
20.5
g
of which saturates
48.8
g
Carbohydrate
11.9
g
of which sugars
17.2
g
Protein
2.94
g
Salt
with Creamy Mushroom Sauce and Rocket
with Creamy Mushroom Sauce and Rocket
with Creamy Pesto Sauce, Peas and Mushrooms
