Spinach & Ricotta Ravioli

Name: Spinach & Ricotta Ravioli with Garlicky Tomato Sauce & Parmesan
Total time: 25 min
Yield: 2
Ingredients: 1 olive oil; butter; brown sugar; Garlic; 1 Courgette; 1 spinach & ricotta ravioli; 1 Leek; 1 Passata; 1 Vegetable Stock Powder; 1 baby leaves; 1 Grated Parmesan Cheese

with Garlicky Tomato Sauce & Parmesan

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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:

Milk

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

Courgette

spinach & ricotta ravioli

Leek

Passata

Vegetable Stock Powder

baby leaves

Grated Parmesan Cheese

Not included in your delivery

olive oil

butter

brown sugar

Nutrition Values

Energy (kJ)2907 kJ

Calories695 kcal

Fat28.5 g

of which saturates14.7 g

Carbohydrate76.6 g

of which sugars14.8 g

Dietary Fibre21.1 g

Protein28.1 g

Sodium1281 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. • 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 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. • Cook sliced leek and courgette, until tender, 4-5 minutes. Add garlic and cook until fragrant, 1 minute. • Add passata, vegetable-style 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 spinach leaves, until warmed through and wilted, 1 minute. Season with salt and pepper.

• Divide spinach and ricotta ravioli with garlicky tomato sauce between bowls. Sprinkle over grated Parmesan cheese to serve. Enjoy!