Creamy Gochujang Spinach & Ricotta Ravioli
with Mushrooms, Cheese and Salad
The popular Korean condiment gochujang contains chillies, fermented soybeans and glutinous rice which give it its savoury-sweet flavour. The spiced gochujang sauce pairs perfectly with the 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
180 grams
Sliced Mushrooms
2 unit(s)
Garlic Clove
1 unit(s)
Baby Cucumber
30 grams
Gochujang Paste
(Contains Soya)
10 grams
Vegetable Stock Paste
250 grams
Spinach and Ricotta Ravioli
(Contains Milk, Egg, Cereals containing gluten May contain Mustard, Soya)
75 grams
Creme Fraiche
(Contains Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
20 grams
Wild Rocket
Not included in your delivery
1 tbsp
Olive Oil
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
a) Boil a full kettle, then pour the boiled water into a saucepan with 1/2 tsp salt on high heat.
b) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
c) Once hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.
a) While the mushrooms fry, peel and grate the garlic (or use a garlic press).
b) Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.
c) Add your cucumber to a medium bowl, drizzle over the olive oil (see pantry for amount) and season with salt and pepper.
a) Add the gochujang paste and garlic to the mushrooms. Stir-fry for 30 secs.
b) Stir in the veg stock paste and water for the sauce (see pantry for amount).
c) Bring to the boil, then lower the heat and simmer until the liquid has reduced slightly, 2-3 mins.
a) Meanwhile, add the ravioli to your pan of boiling water and bring back to the boil.
b) 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) Once the sauce has reduced, stir the creme fraiche, butter (see pantry for amount) and half the hard Italian style cheese into the pan. Simmer for 1 min.
b) Add a splash of water if it's a little too thick, then remove from the heat.
c) Taste and season with salt and pepper if needed.
d) Add the cooked ravioli to the sauce and stir gently to combine.
a) Share the ravioli between your bowls and sprinkle over the remaining hard Italian style cheese.
b) Toss the rocket with the cucumber and serve alongside your pasta.
Enjoy!
