with Creamy Pesto Sauce, Peas and Mushrooms
This delicious Spinach and Ricotta Raviol has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Allergens
Utensils
Tags
Spinach and Ricotta Ravioli
250 grams
Sliced Mushrooms
80 grams
UHT Cooking Cream
150 grams
Vegetable Stock Paste
10 grams
Fresh 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.
- 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 double cream, veg stock paste, pesto, peas and water (see pantry), simmer, 1-2 mins.
- Add the ravioli to the pesto sauce, stirring gently to combine.
- Taste, and season if needed.
- Add a splash of water if it's too thick.
- Serve the pasta in bowls.
- Enjoy!
2558
kJ
Energy (kJ)
611
kcal
Energy (kcal)
37.9
g
Fat
21.8
g
of which saturates
50.2
g
Carbohydrate
12.5
g
of which sugars
5.9
g
Dietary Fibre
15.9
g
Protein
3.03
g
Salt
with Creamy Pesto Sauce, Peas and Mushrooms
with Creamy Mushroom Sauce and Rocket
with Creamy Mushroom Sauce and Rocket
