Creamy Leek & Spinach-Ricotta Ravioli

Name: Creamy Leek & Spinach-Ricotta Ravioli with Garlic Pangrattato
Total time: 25 min
Yield: 2
Ingredients: 1 olive oil; butter; Garlic; 1 Celery; 1 Panko Breadcrumbs; 1 spinach & ricotta ravioli; 1 Leek; 1 Tomato & Herb Seasoning; 1 Cream; 1 baby leaves; 1 Chilli Flakes

with Garlic Pangrattato

Get up to $175 off

Are you ready for a match made in veggie-heaven? Silky spinach-ricotta ravioli meets tender leeks in a dreamy, creamy sauce—topped with crispy, garlicky pangrattato for the perfect crunch. It’s comfort food with a gourmet twist, ready to make your dinner feel extra special!

Tags:

Veggie

Allergens:

Milk

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

Celery

Panko Breadcrumbs

spinach & ricotta ravioli

Leek

Tomato & Herb Seasoning

Cream

baby leaves

Chilli Flakes

Not included in your delivery

olive oil

butter

Nutrition Values

Energy (kJ)3531 kJ

Calories844 kcal

Fat47.3 g

of which saturates27.3 g

Carbohydrate75.8 g

of which sugars7.4 g

Dietary Fibre9.7 g

Protein24.3 g

Sodium1251 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Boil the kettle. Finely chop garlic and celery. • In a large frying pan, heat a good drizzle of olive oil over medium-high heat. • Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 2-3 minutes. Add half the garlic and cook until fragrant, 1 minutes. Transfer to a small bowl and season to taste.

• Pour boiling water into a large saucepan over high heat. • Bring to the boil, add spinach & ricotta ravioli and cook until al dente, 2-3 mins. • Reserve pasta water (1/2 cup for 2P / 1 cup for 4P). Drain pasta and return to the saucepan.

TIP: The pasta will naturally separate as it cooks!

• Meanwhile, return frying pan to medium-high heat with a drizzle of olive oil and the butter. • Cook sliced leek and celery, stirring, until softened, 4-5 minutes. Add remaining garlic and cook until fragrant, 1 minute. • Add tomato & herb seasoning, longlife cream (see ingredients) and the reserved pasta water, stirring, until slightly thickened, 1 minute. Stir through cooked ravioli and baby spinach leaves, until warmed through and wilted, 1 minute. Season with salt and pepper.

• Divide creamy leek and spinach-ricotta ravioli between bowls. Sprinkle over garlic pangrattato and a pinch of chilli flakes (if using) to serve. Enjoy!