Chicken Breast & Spinach and Ricotta Ravioli
with Creamy Mushroom Sauce and Rocket
This delicious Chicken Breast & Spinach and Ricotta Ravioli has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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
2 unit(s)
Garlic Clove
180 grams
Sliced Mushrooms
250 grams
Spinach and Ricotta Ravioli
(Contains Milk, Egg, Cereals containing gluten May contain Mustard, Soya)
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
(Contains Celery)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
240 grams
Diced British Chicken Breast
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
- Boil a full kettle.
- Peel and grate the garlic (or use a garlic press)
- Heat a drizzle of oil in a frying pan on high heat.
- Fry the chicken and mushrooms, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, pour the boiled water into a saucepan with 0.5 tsp salt on high heat.
- Boil the ravioli, 3 mins.
- Once cooked, drain. Drizzle with oil and stir through.
- Next, add the garlic to the mushrooms, fry, 1 min.
- Add the creme fraiche, veg stock paste, hard Italian style cheese and water (see pantry).
- Simmer, 3-4 mins. Season with salt and pepper. IMPORTANT: Cook so there's no pink in the middle of the chicken.
- Gently stir the ravioli into the sauce.
- Share the ravioli between your serving bowls.
- Top with the rocket leaves and drizzle over the balsamic glaze.
Enjoy!
