[NID] NZ Spinach & Ricotta Sugo Ravioli
with Parmesan Cheese & Rocket3.5(84)
Calories
:
560 kcalProtein
:
26g proteinTotal
:
25 minutesDifficulty
:
EasyAllergens:
- Gluten
- Milk
- Eggs
- Wheat
- Wheat
- Gluten
- May contain traces of allergens
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
Ingredients
Serving amount
1 packet
spinach & ricotta ravioli
(Contains: Gluten, Milk, Eggs, Wheat; )
1
Celery
1
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
1
- Boil the kettle.
- Thinly slice celery.
- Slice lemon into wedges.
2
- 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!
3
- 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.
4
- 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!
