with Creamy Mushroom Sauce and Salad
Our Spinach and Ricotta Ravioli is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Allergens
Utensils
Tags
Garlic Clove
2 unit(s)
Sliced Mushrooms
120 grams
Spinach and Ricotta Ravioli
250 grams
Double Cream
150 grams
Vegetable Stock Paste
10 grams
Grated Hard Italian Style Cheese
20 grams
Baby Leaf Mix
20 grams
Balsamic Glaze
12 milliliter(s)
Water for the Sauce
75 milliliter(s)
- Boil a full kettle.
- Grate or press the garlic.
- 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, fry the garlic with the mushrooms, 1 min.
- Add the double cream, veg stock paste, Italian style cheese and water (see pantry).
- Simmer, 2-3 mins. Season with salt and pepper.
- Gently stir the ravioli into the sauce.
- Serve in bowls with the baby leaves to one side.
- Drizzle with the balsamic glaze.
- Enjoy!
2341
kJ
Energy (kJ)
559
kcal
Energy (kcal)
33.6
g
Fat
22.2
g
of which saturates
46.5
g
Carbohydrate
11.8
g
of which sugars
16.7
g
Protein
2.96
g
Salt
with Creamy Mushroom Sauce and Rocket
with Creamy Mushroom Sauce and Rocket
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