with Pesto and Baby Leaf Salad
Looking for a super quick and tasty midweek dinner option? Try cooking up our Spinach and Ricotta Ravioli in Tomato Sauce in just 15 minutes for a delicious and speedy meal. Cosy up this winter with a comforting and hearty dish just like this one!
Allergens
Utensils
Tags
Finely Chopped Tomatoes with Basil
1 carton(s)
Dried Basil
1 sachet(s)
Vegetable Stock Paste
10 grams
Spinach and Ricotta Ravioli
250 grams
Fresh Pesto
32 grams
Grated Hard Italian Style Cheese
20 grams
Baby Leaf Mix
20 grams
Sugar
1 tsp
Butter
20 grams
- Boil a full kettle.
- Meanwhile, in a saucepan, combine the chopped tomatoes, basil, vegetable stock paste and sugar (see pantry).
- Bring to the boil.
- Simmer, 3-4 mins.
- Meanwhile, pour the boiled water into another saucepan with 1/2 tsp salt.
- Boil the ravioli, 3 mins.
- Drain and pop back in the pan.
- Drizzle with oil and stir through.
- When the sauce is ready, season with salt and pepper.
- Stir in the butter (see pantry).
- Remove from the heat.
- Share the ravioli between your bowls.
- Spoon over the tomato and basil sauce.
- Drizzle over the pesto, then sprinkle on the cheese.
- Serve the salad on the side with a drizzle of olive oil.
- Enjoy!
2292
kJ
Energy (kJ)
548
kcal
Energy (kcal)
26.7
g
Fat
12.4
g
of which saturates
57.4
g
Carbohydrate
19.2
g
of which sugars
16.9
g
Protein
5.37
g
Salt
