Spinach & Ricotta Ravioli

Name: Spinach & Ricotta Ravioli with Creamy Mushroom Sauce & Extra Parmesan
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; balsamic vinegar; 1 Button Mushrooms; Garlic; 1 spinach & ricotta ravioli; 1 Herb & Mushroom Seasoning; 1 Cream; 1 Rocket leaves; 2 Grated Parmesan Cheese

with Creamy Mushroom Sauce & Extra Parmesan

Get up to $175 off

Pillowy spinach and ricotta ravioli, swimming in a luscious, creamy mushroom sauce and topped with 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!

Allergens:

Gluten(Wheat)

•Eggs

•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

Total20 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

Button Mushrooms

Garlic

spinach & ricotta ravioli

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

Herb & Mushroom Seasoning

Cream

(Contains: Milk; )

Rocket leaves

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

balsamic vinegar

Nutrition Values

Energy (kJ)3363 kJ

Calories804 kcal

Fat45.8 g

of which saturates26.4 g

Carbohydrate61.9 g

of which sugars4.4 g

Dietary Fibre21.1 g

Protein30.8 g

Sodium1337 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. 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. Add mushrooms and cook until browned and softened, 8-10 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 creamy mushroom sauce between bowls. Top with rocket. Sprinkle with grated Parmesan cheese to serve. Enjoy!