Arrabbiata Style Spinach and Ricotta Ravioli
with Chilli Flakes and Cheese
Looking for a quick and tasty midweek dinner option? Try cooking up our Arrabbiata Style Spinach and Ricotta Ravioli in just 15 minutes for a delicious and speedy meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Bell Pepper
(May contain Celery)
250 grams
Spinach and Ricotta Ravioli
(Contains Milk, Egg, Cereals containing gluten May contain Mustard, Soya)
1 carton(s)
Finely Chopped Tomatoes with Basil
28 grams
Red Wine Stock Paste
(Contains Sulphites)
1 sachet(s)
Mixed Herbs
1 pinch
Chilli Flakes
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
20 grams
Wild Rocket
Not included in your delivery
1 tsp
Sugar
20 grams
Butter
Nutritional information
Utensils
Instructions
- Boil a full kettle.
- Slice the pepper into strips.
- Heat a drizzle of oil in a frying pan on high heat.
- Once hot, fry the pepper, 4-5 mins. Season with salt and pepper.
- Meanwhile, pour the boiled water into a saucepan with 1/2 tsp salt on high heat.
- Boil the ravioli, 3 mins.
- Once cooked, drain.
- Add the chopped tomatoes, red wine stock paste, mixed herbs, sugar (see pantry) and a pinch of chilli flakes to the frying pan. Stir and bring to the boil.
- Add the pasta. Toss to coat.
- Stir in the cheese and butter (see pantry) until melted.
- Remove from the heat.
- Serve the ravioli in bowls.
- Sprinkle over the remaining chilli flakes.
- Top with a handful of rocket.
- Enjoy!
