with Creamy Pesto Sauce and Peas
Looking for a 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
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 it into a saucepan with 1/2 tsp salt.
- Boil the ravioli, 3 mins.
- Once cooked, drain.
- Meanwhile, add the creme fraiche, vegetable stock paste, pesto, peas and water for the sauce (see pantry) to a saucepan on medium-high heat.
- Stir together. Simmer, 1-2 mins.
- Season with salt and pepper.
- Add the ravioli to the pesto sauce, stirring gently to combine.
- Add a splash of water if it's too thick.
- Serve the pasta in bowls.
- Enjoy!
623
kcal
Energy (kcal)
2606
kJ
Energy (kJ)
39
g
Fat
20
g
of which saturates
52.3
g
Carbohydrate
12.3
g
of which sugars
5.6
g
Dietary Fibre
15.5
g
Protein
3.02
g
Salt
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