[NID] NZ Spinach & Ricotta Sugo Ravioli

Name: [NID] NZ Spinach & Ricotta Sugo Ravioli with Parmesan Cheese & Rocket
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet spinach & ricotta ravioli; 1 Celery; 1 Lemon; 1 packet Leek; 1 packet Garlic Paste; 1 packet Tomato Sugo; 1 sachet Vegetable Stock Powder; 1 packet Rocket leaves; 1 packet Grated Parmesan Cheese; 2 tbs olive oil; ½ tsp brown sugar

with Parmesan Cheese & Rocket

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Calories

560 kcal

Protein

26g protein

Total

25 minutes

Difficulty

Easy

Allergens:

Gluten
Milk
Eggs
Wheat
Wheat
Gluten
May contain traces of allergens

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

spinach & ricotta ravioli

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

Celery

Lemon

1 packet

Leek

1 packet

Garlic Paste

1 packet

Tomato Sugo

(Contains: Wheat, Gluten, May contain traces of allergens; )

1 sachet

Vegetable Stock Powder

1 packet

Rocket leaves

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

2 tbs

olive oil

½ tsp

brown sugar

Nutrition Values

Calories560 kcal

Energy (kJ)2340 kJ

Fat15 g

of which saturates8.5 g

Carbohydrate74 g

of which sugars12.3 g

Dietary Fibre9.7 g

Protein26 g

Sodium1690 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

•Stor kastrull

•Large Frying Pan

Cooking Steps

Boil the kettle.
Thinly slice celery.
Slice lemon into wedges.

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 (1/3 cup for 2 people / 2/3 cup for 4 people). 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 celery and sliced leek until tender, 5-6 minutes. Add garlic paste and cook until fragrant, 1 minute.
Add tomato sugo, vegetable stock powder, the brown sugar and the reserved pasta water, stirring until slightly thickened, 1-2 minutes.
Remove from heat and add cooked ravioli, tossing until coated. Season to taste.

Divide spinach and ricotta sugo ravioli between bowls.
Top with rocket and squeeze over some lemon juice and drizzle with olive oil.
Sprinkle over grated Parmesan cheese and serve with any remaining lemon wedges. Enjoy!