with Chilli Flakes and Cheese
Looking for a quick and tasty midweek dinner option? Try cooking up our Arrabbiata Style Spinach and Ricotta Ravioli in just 15 minutes for a delicious and speedy meal.
Allergens
Utensils
Tags
Bell Pepper
1 unit(s)
Spinach and Ricotta Ravioli
250 grams
Finely Chopped Tomatoes with Basil
1 carton(s)
Red Wine Stock Paste
28 grams
Mixed Herbs
1 sachet(s)
Chilli Flakes
1 pinch
Grated Hard Italian Style Cheese
20 grams
Wild Rocket
20 grams
Sugar
1 tsp
Butter
20 grams
- Boil a full kettle.
- Slice the pepper into strips.
- Heat a drizzle of oil in a frying pan on high heat.
- Once hot, fry the pepper, 4-5 mins. Season with salt and pepper.
- Meanwhile, pour the boiled water into a saucepan with 1/2 tsp salt on high heat.
- Boil the ravioli, 3 mins.
- Once cooked, drain.
- Add the chopped tomatoes, red wine stock paste, mixed herbs, sugar (see pantry) and a pinch of chilli flakes to the frying pan. Stir and bring to the boil.
- Add the pasta. Toss to coat.
- Stir in the cheese and butter (see pantry) until melted.
- Remove from the heat.
- Serve the ravioli in bowls.
- Sprinkle over the remaining chilli flakes.
- Top with a handful of rocket.
- Enjoy!
517
kcal
Energy (kcal)
2165
kJ
Energy (kJ)
19.9
g
Fat
11
g
of which saturates
65.8
g
Carbohydrate
24.6
g
of which sugars
8.1
g
Dietary Fibre
17.2
g
Protein
5.84
g
Salt
