with Serrano Ham, Pesto and Ciabatta
Looking for a super quick and tasty midweek dinner option? Try cooking up our Spinach and Ricotta Ravioli in Tomato Sauce in just 15 minutes for a delicious and speedy meal.
Allergens
Utensils
Tags
Finely Chopped Tomatoes with Onion and Garlic
1 carton(s)
Dried Basil
1 sachet(s)
Vegetable Stock Paste
10 grams
Spinach and Ricotta Ravioli
250 grams
Baby Spinach
40 grams
Ciabatta
1 unit(s)
Fresh Pesto
32 grams
Grated Hard Italian Style Cheese
20 grams
Serrano Ham
2 slice(s)
Sugar
1 tsp
Butter
20 grams
- Boil a full kettle.
- Meanwhile, in a saucepan, combine the chopped tomatoes, dried basil, veg stock paste and sugar (see pantry).
- Bring to the boil.
- Simmer, 3-4 mins.
- Meanwhile, pour the boiled water into another saucepan with 1/2 tsp salt.
- Boil the ravioli, 3 mins.
- Once cooked, drain.
- Drizzle with oil and stir through.
- When the sauce is ready, season with salt and pepper. Stir in the butter (see pantry).
- Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Meanwhile, halve the ciabatta. Toast the ciabatta halves in your toaster until golden.
- Share the ravioli between your bowls.
- Spoon over the tomato sauce.
- Drizzle over the pesto, then sprinkle on the cheese.
- Top with the Serrano ham slices.
- Serve the ciabatta on the side with a drizzle of oil.
Enjoy!
2856
kJ
Energy (kJ)
683
kcal
Energy (kcal)
29.4
g
Fat
12.9
g
of which saturates
76.2
g
Carbohydrate
20.2
g
of which sugars
6.8
g
Dietary Fibre
26.2
g
Protein
6.69
g
Salt
with Pesto and Baby Leaf Salad
with Pre-Prepared Dauphinoise Potatoes and Tenderstem® Broccoli
with Mixed Beans and Cheese