Spinach & Ricotta Ravioli

Name: Spinach & Ricotta Ravioli with Garlicky Tomato Sauce & Parmesan
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 2 Garlic; 1 sachet Vegetable Stock Powder; 1 packet Leek; 1 packet Passata; 1 packet Baby Leaves; 1 packet spinach & ricotta ravioli; 1 packet Grated Parmesan Cheese; 1 Courgette; 1 drizzle olive oil; 20 g butter; 1 tsp brown sugar

with Garlicky Tomato Sauce & Parmesan

Get up to $175 off

Pillowy spinach and ricotta ravioli take a dip in a rich tomato ragu, soaking up all that saucy goodness. A sprinkle of Parmesan on top? Chef’s kiss! This comforting, flavour-packed dish is like a warm hug for your taste buds.

Tags:

Veggie

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

Total25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 sachet

Vegetable Stock Powder

1 packet

Leek

1 packet

Passata

1 packet

Baby Leaves

1 packet

spinach & ricotta ravioli

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

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Courgette

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk; )

1 tsp

brown sugar

Nutrition Values

Calories665 kcal

Energy (kJ)2780 kJ

Fat27.8 g

of which saturates14.8 g

Carbohydrate70.3 g

of which sugars12.3 g

Dietary Fibre10.3 g

Protein26.6 g

Sodium1190 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.

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

• Boil the kettle.
• Finely chop garlic.
• Thinly slice courgette into half-moons.

• 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 minutes.
• Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain pasta and return to the saucepan.

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook sliced leek and courgette until tender, 4-5 minutes. Add garlic and cook until fragrant, 1 minute.
• Add passata, vegetable stock powder, reserved pasta water, the butter and brown sugar.
• Simmer, stirring occasionally, until slightly reduced, 3-4 minutes. Stir through cooked ravioli and baby leaves, until warmed through and wilted, 1 minute. Season with salt and pepper.