Ravioli in Creamy Mascarpone-Tomato Sauce
with fresh basil & Parmigiano Reggiano | 2 servings
Super simple, delicious recipes for any time of day, including a recipe card and portioned ingredients.
You only need to cook these fresh ravioli for a few minutes, so you can quickly and easily have a tasty meal on the table at any time of day!
Tags:
Recipe
Allergens:
Ei
•Tarwe
•Melk (inclusief lactose)
•Zwaveldioxide en sulfiet
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 2 people
280 g
Fresh ravioli with spinach & ricotta
(Contains: Ei, Tarwe, Melk (inclusief lactose))
250 g
Tomato & mascarpone sauce
(Contains: Ei, Melk (inclusief lactose), Zwaveldioxide en sulfiet May be present: Gluten)
10 g
Fresh basil
40 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
Not included in your delivery
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2138 kJ
Calories511 kcal
Fat23.3 g
Saturated Fat14 g
Carbohydrate51.7 g
Sugar5.6 g
Dietary Fiber2.9 g
Protein20.7 g
Salt1.9 g
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
•Saucepan
Cooking Steps
1
- In a large pot or saucepan, boil plenty of water with a pinch of salt and cook the ravioli for 4 - 6 minutes.
- Drain and set aside.
- Grate the Parmigiano Reggiano.
2
- In a saucepan, heat the tomato & mascarpone sauce for 4 - 6 minutes over medium-low heat. Season with salt and pepper to taste.
- Transfer the ravioli to the sauce and mix carefully to combine.
- Roughly chop or tear the fresh basil.
3
- Serve the ravioli and sauce on plates.
- Scatter the Parmigiano Reggiano and basil over the pasta.
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