Chicken, Spinach and Ricotta Ravioli in Cajun Sauce
with Charred Courgette and Rocket
Punchy and smoky with a spicy kick, Cajun spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme. The spiced Cajun sauce pairs perfectly with the pan-fried chicken breast and creamy filling of the ricotta pasta.
The quantities provided above are averages only.
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
1 unit(s)
Courgette
(May contain Celery)
250 grams
Spinach and Ricotta Ravioli
(Contains Milk, Egg, Cereals containing gluten May contain Mustard, Soya)
1 sachet(s)
Cajun Spice Mix
30 grams
Tomato Puree
75 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
2 unit(s)
British Chicken Breasts
Not included in your delivery
1 tsp
Sugar for the Sauce
75 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/2 tsp salt for the ravioli.
Peel and grate the garlic (or use a garlic press).
Trim the courgette, then quarter lengthways. Chop widthways into 1cm chunks.
Heat a drizzle of oil in a large frying pan on medium-high heat. Dice the chicken into 2cm pieces.
When hot, add the chicken and courgette and cook, 8-10 mins total. Turn only every couple of mins. Once cooked, season with salt and pepper, then transfer the courgette to a bowl. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
Meanwhile, add the ravioli to the water and bring back to the boil.
Cook until tender, 3 mins. Once cooked, drain in a colander.
Drizzle with oil and gently stir through to stop it sticking together.
Wipe out the (now empty) pan and pop on medium-high heat with a drizzle of oil.
Stir in the garlic and Cajun spice mix (add less if you'd prefer things milder), cook for 1 min.
Add the tomato puree, creme fraiche, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts) to the pan.
Bring to the boil, then lower the heat and simmer until slightly reduced, 2-3 mins.
Once the sauce has thickened, remove from the heat. Stir in the butter (see pantry for amount) and the hard Italian style cheese until melted.
Gently stir the cooked ravioli and charred courgette into the sauce. Season with salt and pepper. Add a splash of water if needed.
Share the creamy Cajun ravioli between your bowls.
Top with the rocket leaves. Drizzle with the balsamic glaze to finish.
Enjoy!
