with Creamy Pesto Sauce, Mushrooms and Peas
Looking for a super quick and tasty midweek dinner option? Try cooking up our Spinach and Ricotta Ravioli in just 15 minutes for a delicious and speedy meal.
Allergens
Utensils
Tags
Spinach and Ricotta Ravioli
250 grams
Sliced Mushrooms
80 grams
Creme Fraiche
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.
- Add the mushrooms to the pan. Season with salt and pepper and fry, 5-6 mins.
- 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, 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!
2618
kJ
Energy (kJ)
626
kcal
Energy (kcal)
39.1
g
Fat
20
g
of which saturates
52.5
g
Carbohydrate
12.5
g
of which sugars
5.9
g
Dietary Fibre
15.9
g
Protein
3.02
g
Salt
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