Spinach & Ricotta Ravioli, Bacon & Mushroom Sauce
with Balsamic Rocket & Parmesan
- Gluten
- Milk
- Eggs
- Wheat
Pillowy spinach and ricotta ravioli, swimming in a luscious, creamy mushroom sauce and topped with bacon and a generous sprinkle of Parmesan - this dish is pure comfort in every bite. Top it with a tangy balsamic rocket salad for a zingy kick!
Ingredients
1 sachet
Herb & Mushroom Seasoning
1 sachet
Chilli Flakes
1
Celery
2
Garlic
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; )
100 g
Diced Bacon
1 packet
Button Mushrooms
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Thinly slice button mushrooms.
• 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 diced bacon and mushrooms, breaking up with a spoon, until browned and just softened, 4-5 minutes. Add celery, and cook until tender, 4-5 minutes.
• Add herb & mushroom 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 and ricotta ravioli with bacon, creamy mushroom sauce between bowls. Top with rocket. Sprinkle with grated Parmesan cheese and chilli flakes (if using) to serve. Enjoy!
