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Nduja Ravioli in Truffle Sauce

Nduja Ravioli in Truffle Sauce

with parsley and Italian cheese
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Calories
: 
735 kcal
Protein
: 
26g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • 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 mushroom fiorelli is creamy, cheesy and packed with Vitamin-rich mushrooms for a veggie meal that's anything but ordinary.

Serving amount

110 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Truffle Zest

5 grams

Parsley

40 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

250 grams

Cherry Tomatoes

120 grams

Peas

1 unit(s)

Shallot

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

to taste

Water

to taste

Salt

to taste

Oil

to taste

Pepper

Energy (kJ)3077 kJ
Energy (kcal)735 kcal
Fat40.2 g
of which saturates19.7 g
Carbohydrate66.5 g
of which sugars12.1 g
Dietary Fiber2.5 g
Protein26 g
Cholesterol14.4 mg
Salt6.7 g
Trans Fat0.2 g
Potassium361.5 mg
Calcium35.5 mg
Iron1.1 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.
•Sieve

Cooking Steps

Cook the Pasta
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.

Cook the Cherry Tomatoes
2
  • Meanwhile, roughly chop the parsley (stalks and all).
  • Halve, peel and chop the shallot into small pieces. 
  • Place a pan over medium-high heat with a drizzle of oil. 
    Once hot, add the tomatoes, shallots and cook until softened and lightly charred, 5-6 mins. 
  • Add the creme fraiche and truffle zest and bring to a simmer.
  • Season to taste with salt and pepper. Loosen with a splash of water if necessary.
Coat the Pasta
3
  • Remove the pan from the heat and add the peas and drained pasta.
  • Mix carefully (take care not to break the skin of the filled pasta) and season to taste with salt and pepper.
Divide and Serve
4
  • Divide the pasta between plates.
  • Scatter the cheese and chopped parsley over the top. 
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Explore Similar Recipes

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