Creamy Ravioli with Spinach & Parmigiano Reggiano

Name: Creamy Ravioli with Spinach & Parmigiano Reggiano with cherry tomatoes and basil crème
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 2 piece Garlic; 300 g Tortelloni with ricotta & spinach; 1 piece Onion; 250 g Red cherry tomatoes; 1 sachet(s) Dried oregano; 200 g Spinach; 50 g Cream cheese; 25 milliliters Basil crème; 20 g Parmigiano Reggiano DOP; 1 tablespoon Olive oil; 2 tablespoon Balsamic vinegar; ⅔ piece Low sodium vegetable stock cube; to taste Extra virgin olive oil; to taste Salt and pepper

with cherry tomatoes and basil crème

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This recipe provides 265 grams of vegetables per portion

Tags:

Extra Veggies

Allergens:

Melk (inclusief lactose)

•Tarwe

•Ei

•Gluten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyMedium

Ingredients

Serving amount

1 piece

Garlic

150 g

Tortelloni with ricotta & spinach

(Contains: Melk (inclusief lactose), Tarwe, Ei, Gluten May be present: Soja, Mosterd)

½ piece

Onion

125 g

Red cherry tomatoes

½ sachet(s)

Dried oregano

100 g

Spinach

25 g

Cream cheese

(Contains: Melk (inclusief lactose))

10 milliliters

Basil crème

10 g

Parmigiano Reggiano DOP

(Contains: Melk (inclusief lactose))

Not included in your delivery

½ tablespoon

Olive oil

1 tablespoon

Balsamic vinegar

⅓ piece

Low sodium vegetable stock cube

to taste

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2916 kJ

Calories697 kcal

Fat31.9 g

Saturated Fat9.6 g

Carbohydrate73.2 g

Sugar15.2 g

Dietary Fiber11.9 g

Protein24.6 g

Salt2.5 g

Potassium490 mg

Calcium115.5 mg

Iron2.2 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

•Pan with Lid

•Sautépan or large frying pan

•Grater

Cooking Steps

Boil plenty of water in a lidded pot or saucepan for the tortelloni and add a pinch of salt (see Tip).
Press or mince the garlic.

Tip: boil the water in a kettle to save time.

Carefully separate the tortelloni, add it to the pot and boil for 3 - 5 minutes, covered.
Reserve 1 tbsp of pasta water per person, then drain and set aside.
In the meantime, slice the onion into half rings.
Heat a drizzle of olive oil in a large deep frying pan over medium-high heat, then fry the onion and cherry tomatoes with the balsamic vinegar for 2 - 3 minutes.

Add the garlic, oregano and three-quarters of the spinach to the pan and fry for 1 minute, or until the spinach has wilted.
Add a third of the stock cube per person, the cream cheese, ravioli and the reserved pasta water, then cook for 3 - 4 minutes.
Season with salt and pepper to taste.

Serve the rest of the spinach on plates and drizzle over extra virgin olive oil to taste.
Serve the ravioli on top of the spinach, then drizzle over the basil crème with lemon.
Finish by grating over the Parmigiano Reggiano.