with Tenderstem® Broccoli and Spinach
Our Creamy Tomato Ravioli is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Allergens
Utensils
Tags
Tenderstem® Broccoli
80 grams
Spinach and Ricotta Ravioli
250 grams
Tomato Puree
30 grams
Creme Fraiche
75 grams
Vegetable Stock Paste
10 grams
Baby Spinach
40 grams
Grated Hard Italian Style Cheese
20 grams
Water
75 milliliter(s)
- Boil a full kettle.
- Meanwhile, cut the broccoli into thirds.
- Pour the boiled water into a saucepan with 1/2 tsp salt on high heat.
- Boil the ravioli and broccoli, 3 mins.
- Once cooked, drain and pop back into the pan. Drizzle with oil and stir through.
- Meanwhile, heat a drizzle of oil in another saucepan on medium-high heat.
- Once hot, stir in the tomato puree, creme fraiche, veg stock paste and water (see pantry).
- Bring to a boil, then simmer, 1-2 mins.
- Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Next, add the cheese, pasta and broccoli to the sauce.
- Season with salt and pepper.
- Stir, 1 min.
- Share your creamy tomato ravioli between your bowls.
- Enjoy!
469
kcal
Energy (kcal)
1963
kJ
Energy (kJ)
23.2
g
Fat
13.1
g
of which saturates
45.9
g
Carbohydrate
10.4
g
of which sugars
5
g
Dietary Fibre
17.7
g
Protein
3.06
g
Salt
