Spinach-Ricotta Ravioli & Mushroom Sauce

Name: Spinach-Ricotta Ravioli & Mushroom Sauce with Balsamic Rocket & Parmesan
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Herb & Mushroom Seasoning; 1 sachet Chilli Flakes; 1 Celery; 2 Garlic; 1 packet Cream; 1 packet Grated Parmesan Cheese; 1 packet Rocket leaves; 1 packet Button Mushrooms; 1 packet spinach & ricotta ravioli; 1 drizzle balsamic vinegar; 1 drizzle olive oil

with Balsamic Rocket & 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!

Tags:

Veggie

Allergens:

Milk

•Gluten

•Eggs

•Wheat

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

1 sachet

Herb & Mushroom Seasoning

1 sachet

Chilli Flakes

Celery

Garlic

1 packet

Cream

(Contains: Milk; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 packet

Rocket leaves

1 packet

Button Mushrooms

1 packet

spinach & ricotta ravioli

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

Not included in your delivery

1 drizzle

balsamic vinegar

1 drizzle

olive oil

Nutrition Values

Energy (kJ)4060 kJ

Calories971 kcal

Fat64.5 g

of which saturates39 g

Carbohydrate65 g

of which sugars7.2 g

Dietary Fibre7.5 g

Protein28.5 g

Sodium994 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

•Large Non-Stick Pan

•Large Pan

Cooking Steps

• Boil the kettle. Thinly slice button mushrooms.

• Pour boiling water into a large saucepan.
• Bring to the boil over high heat, add spinach & ricotta ravioli and cook until ‘al dente’, 2-3 minutes.
• Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain pasta and return to the saucepan.

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil.
• Add mushrooms and celery and cook until browned and softened, 8-10 minutes.
• Add herb & mushroom seasoning and garlic and cook until fragrant, 1 minute.
• Stir in 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 and a drizzle of balsamic vinegar and olive oil. Season to taste.
• Divide spinach and ricotta ravioli with creamy mushroom sauce between bowls.
• Top with balsamic rocket. Sprinkle with grated Parmesan cheese and chilli flakes (if using) to serve. Enjoy!