Creamy Chicken, Mushroom, Spinach & Ricotta Ravioli
with Rocket Salad
Ready in less than 25 minutes, this Creamy Chicken, Mushroom, Spinach & Ricotta Ravioli is quick and full of flavour. Make an easy, cheesy sauce that's flavoured with herbs and the earthiness of the mushrooms to pair with the creamy filling of the 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
1 unit(s)
Onion
180 grams
Sliced Mushrooms
2 unit(s)
Garlic Clove
10 grams
Vegetable Stock Paste
1 sachet(s)
Mixed Herbs
75 grams
Creme Fraiche
(Contains Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
250 grams
Spinach and Ricotta Ravioli
(Contains Milk, Egg, Cereals containing gluten May contain Mustard, Soya)
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
240 grams
Diced British Chicken Breast
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Halve, peel and chop the onion into small pieces.
b) Heat a drizzle of oil in a large saucepan on medium-high heat.
c) Once hot, add the diced chicken, onion and mushrooms to the pan and stir-fry until softened, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
a) Meanwhile, boil a full kettle.
b) Peel and grate the garlic (or use a garlic press).
c) Add the garlic to the pan and cook for 30 secs.
a) Add the veg stock paste, mixed herbs and water for the sauce (see pantry for amount) to the garlic. Stir in the creme fraiche.
b) Bring to the boil, then reduce the heat and simmer, 3-4 mins.
c) Stir in the hard Italian style cheese until melted.
d) Season with salt and pepper.
a) Meanwhile, pour the boiled water into a saucepan with 1/2 tsp salt and bring back to the boil.
b) When boiling, add the ravioli to the water and bring back to the boil. Cook until tender, 3 mins.
c) Once cooked, drain in a colander. Drizzle with oil and gently stir through to stop it sticking together.
a) When everything's ready, gently stir the ravioli through the creamy mushroom sauce.
b) Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.
a) Share the ravioli between your bowls.
b) Top with the rocket leaves and finish by drizzling over the balsamic glaze.
Enjoy!
