Name: [NID] [Veggie] NZ Spinach, Chorizo & Ricotta Ravioli with Creamy Mushroom Sauce & Parmesan
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 2 Garlic; 1 packet Button Mushrooms; 1 packet Rocket leaves; 1 packet spinach & ricotta ravioli; 1 packet Cream; 1 packet Grated Parmesan Cheese; 200 g Mild Chorizo; 1 sachet Tomato & Herb Seasoning

HelloFresh

Recipes

Italian Recipes

[NID] [Veggie] NZ Spinach, Chorizo & Ricotta Ravioli

with Creamy Mushroom Sauce & Parmesan

Get up to $175 off

Allergens:

Gluten

•Milk

•Eggs

•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

Total20 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 packet

Button Mushrooms

1 packet

Rocket leaves

1 packet

spinach & ricotta ravioli

(Contains: Gluten, Milk, Eggs, Wheat; )

1 packet

Cream

(Contains: Milk; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

200 g

Mild Chorizo

1 sachet

Tomato & Herb Seasoning

Nutrition Values

Calories1230 kcal

Energy (kJ)5150 kJ

Fat85.2 g

of which saturates48 g

Carbohydrate65.7 g

of which sugars7.1 g

Dietary Fibre7.6 g

Protein46.4 g

Sodium2140 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. Thinly slice button mushrooms. • Roughly chop mild chorizo.

• 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, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chorizo, mushrooms and cook until golden, 4-6 minutes. • Add tomato & herb seasoning and garlic, and cook until fragrant, 1 minute. • Stir in longlife cream (see ingredients) and the reserved pasta water until slightly thickened, 1 minute. Add cooked ravioli and gently toss to combine. Season with salt and pepper.

• In a medium bowl, combine rocket leaves, a drizzle of balsamic vinegar and olive oil. Season to taste. • Divide spinach, chorizo and ricotta ravioli with creamy mushroom sauce between bowls. Top with rocket. Sprinkle with grated Parmesan cheese to serve. Enjoy!