Spinach and Ricotta Ravioli
with Chicken Breast, Creamy Pesto Sauce, Peas and Mushrooms
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
250 grams
Spinach and Ricotta Ravioli
(Contains Milk, Egg, Cereals containing gluten May contain Mustard, Soya)
80 grams
Sliced Mushrooms
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
32 grams
Fresh Pesto
(Contains Milk)
120 grams
Peas
260 grams
Diced British Chicken Breast
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
- Boil a full kettle.
- Pour the boiled water into a saucepan with 0.5 tsp salt.
- Boil the ravioli, 3 mins.
- Once cooked, drain. Drizzle with oil and gently stir to prevent it from sticking.
- Meanwhile, heat a drizzle of oil in a frying pan on high heat.
- Fry the diced chicken and mushrooms, 5-6 mins. Season with salt and pepper.
- Stir through the creme fraiche, veg stock paste, pesto, peas and water (see pantry). Simmer, 3-4 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Add the ravioli to the pesto sauce, stirring gently to combine.
- Taste and season with salt and pepper if needed.
- Add a splash of water if it's too thick.
- Serve the pasta in bowls.
Enjoy!
Step 2 MOD: If you've chosen a higher protein version, add the chicken to the pan with the mushrooms. Fry for the same amount, then simmer, 3-4 mins instead. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
