• Boil the kettle. Thinly slice button mushrooms.

• Pour boiling water into a large saucepan over high heat.
• Bring to the boil, add spinach & ricotta ravioli and cook until al dente, 2-3 mins.
• Reserve pasta water (1/2 cup for 2P / 1 cup for 4P). Drain pasta and return to the saucepan.

TIP: The pasta will naturally separate as it cooks!

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. 
• Add mushrooms and celery and cook until browned and softened, 8-10 minutes.
• Add herb & mushroom seasoning and garlic and cook until fragrant, 1 minute.
• Stir in cream (see ingredients) and the reserved pasta water until slightly thickened, 1 minute. Add cooked ravioli and gently toss to combine. Season with salt and pepper. 

• In a medium bowl, combine rocket leaves and a drizzle of balsamic vinegar and olive oil. Season to taste.
• Divide spinach and ricotta ravioli with creamy mushroom sauce between bowls. 
• Top with balsamic rocket. Sprinkle with grated Parmesan cheese and chilli flakes (if using) to serve. Enjoy!