Nduja Ravioli in Rich Pork Ragu
with Italian hard cheese- 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
This hearty tomato-based recipe features mince, vibrant green peas and even more exciting, pasta stuffed with a blend of spinach and mushrooms. It's rich and warming and filled with flavour. The perfect weeknight meal!
Ingredients
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 Pork 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
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- Divide the pasta and ragu between bowls.
- Sprinkle over the Italian hard cheese.
