Nduja Ravioli in Lean Beef Ragu
with Italian hard cheeseCalories
:
788 kcalProtein
:
49.6g proteinTotal
:
10 minutesDifficulty
:
EasySuper Quick
Quick Prep
Family Friendly
Allergens:
- Milk
- Sulphites
- Egg
- Wheat
- Cereals containing gluten
- Almonds
- Celery
- Pistachio nuts
- Soya
- Cashew nuts
- Molluscs
- Crustaceans
- Fish
- Hazelnuts
- Mustard
- Nuts
- Walnuts
- Barley
- Cereals containing gluten
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
5 grams
Thyme
1 pack(s)
Passata
120 grams
Peas
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
240 grams
Irish Lean Beef Mince
1 sachet(s)
Beef Stock
1 sachet(s)
Garlic & Herbs
300 grams
Nduja and Red Pepper Ravioli
(Contains: Egg, Milk, Wheat, Cereals containing gluten May be present: Almonds, Celery, Pistachio nuts, Soya, Cashew nuts, Molluscs, Crustaceans, Fish, Hazelnuts, Mustard, Nuts, Walnuts, Barley, Cereals containing gluten)
Not included in your delivery
1 tbsp
Flour
½ to taste
Sugar
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3298 kJ
Energy (kcal)788 kcal
Fat28.4 g
of which saturates11.3 g
Carbohydrate80 g
of which sugars13.6 g
Dietary Fiber2.7 g
Protein49.6 g
Cholesterol7.2 mg
Salt3.7 g
Trans Fat0.1 g
Potassium6.8 mg
Calcium15.8 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 your delivered box.
Utensils
•Pan with Lid
Cooking Steps
1
- Boil a large pot of salted water for the pasta.
- When boiling, add the pasta to the water and reduce the heat.
- Simmer until softened, 3-5 mins.
- Once cooked, drain in a sieve and pop back in the pot, off the heat.
- Drizzle with oil to prevent sticking.
TIP: Once the ravioli are in the water, do not allow the water boil anymore, otherwise they will burst.
2
- Place a large pan over medium-high heat (no oil).
- Once hot, fry the mince until browned, 3-4 mins. Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince.
- Mix 1 tbsp flour (per 2P) into the mince.
3
- Pick the thyme leaves and roughly chop (discard the stalks).
- Add 100ml water (per 2P), stock, passata, balsamic glaze, thyme, garlic & herbs, and ½ tsp sugar (per 2P) to the mince.
- Cover and simmer until thickened slightly, 4-6 mins. IMPORTANT: Mince is cooked when no longer pink in the middle.
- Pop in the cooked pasta and peas and allow to warm through.
- Add a splash of water to loosen the stew if required. Season to taste with salt, pepper and sugar.
4
- Divide the pasta and ragu between bowls.
- Sprinkle over the Italian hard cheese.
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