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Spinach and ricotta raviolini

with cherry tomatoes and basil drizzle

Ready in around 15 mins

RECIPE FACT:
Raviolini dates back to the 14th century where it was first written about by a merchant from Venice.
Nutritional Info:
  • Energy: 2993kj (716Kcal)
  • Protein: 28g
  • Carbohydrate: 64g
  • Fat: 39g
  • Contains: Gluten, Milk, Egg, Tree nuts, Soy
Serving Amount:
Serves 2 people
Cooking Instructions:
  • BEFORE COOKING:

    Bring a pot of salted water to the boil.

  • 1. TO COOK THE VEGETABLES:

    Cut the cherry tomatoes in half. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the edamame and cook for 2-3 mins, stirring occasionally to create a char. Add the tomatoes, season with salt and cook for a further 1-2 mins stirring regularly.

  • 2. TO COOK THE RAVIOLINI:

    Once the pot of water is boiling add the spinach and ricotta raviolini and simmer (not rapid boiling) for 3-4 mins. The ravioli will puff up and float to the top when cooked. Drain well into a colander and add to the pan with the tomatoes. Turn the heat to low, add the basil drizzle and heat for 30-60 secs.

  • TO SERVE:

    Spoon spinach and ricotta raviolini with cherry tomatoes into bowls. Crumble over feta, top with a handful of baby kale and a drizzle of olive oil. Sprinkle over toasted sunflower seeds and finish with a grind of black pepper. Serve any remaining baby kale on the side drizzled with olive oil.

Ingredients In your box:
  • 1 pack of spinach and ricotta raviolini
  • 1 pot of basil drizzle
  • 1 sachet of toasted sunflower seeds
  • 1 pot of feta
  • 1 pot of edamame
  • 1 bag of cherry tomatoes
  • 1 bag of baby kale

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