Baked Creamy Tomato and Mozzarella Ravioli
with Rocket Balsamic Salad
A bubbling dish of ravioli, cheese, and sauce that feels like it belongs in a trattoria.
Cals 937 · Prot 35 · Carbs 82 · Fat 54
Chef's choice
45 min
A bubbling dish of ravioli, cheese, and sauce that feels like it belongs in a trattoria.
Cals 937 · Prot 35 · Carbs 82 · Fat 54
Chef's choice
Ingredients
Ravioli bake
Gruyere
4*
30 Grams
Panko bread crumbs
10*11*12*
40 Grams
Dried thyme
2 Grams
Artichoke hearts
130 Grams
Sun dried tomatoes
30 Grams
Garlic cloves
1 Piece
Fresh basil
15 Grams
Plain flour
10*11*
10 Grams
Baby spinach
40 Grams
Whipping cream
4*
150 ML
Water
250 ML
Grated Parmesan
4*
30 Grams
Vegetable seasoning
15*
2 Grams
Tomato mozzarella ravioli
4*5*10*11*
250 Grams
Salad
Cherry tomatoes
150 Grams
Rocket
20 Grams
Balsamic vinegar glaze
14*
20 ML
Allergens
*4 Milk, *10 Wheat, *11 Gluten, *12 Lupin, *15 Celery, *5 Eggs, *14 Sulphur Dioxide
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3913 / 937 |
| Fats (g) | 54 |
| of which saturated (g) | 12.5 |
| Carbohydrates (g) | 82 |
| of which sugars (g) | 26.2 |
| Fibers (g) | 7.9 |
| Proteins (g) | 35.1 |
| Salt (g) | 3.8 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep topping
- Preheat the oven to 200°C/180°C fan
- In a bowl, grate the gruyere cheese, and add the panko, dried thyme, and a pinch of salt and pepper.
2 Prep
- Drain and slice the artichoke in quarters.
- Roughly chop the sun dried tomatoes.
- Peel and finely chop the garlic.
- Pick and chop the basil leaves.
3 Cook sauce
- Heat a large pan on medium high heat with a small drizzle of oil.
- Fry the garlic, artichoke and sun dried tomatoes for 1-2 min.
- Add the flour, spinach and cook for 2-3 min until wilted.
- Add the whipping cream, measured water, grated parmesan, vegetable seasoning, and basil.
- Cook for 1 min further and taste for seasoning.
4 Layer
- Add the tomato mozzarella ravioli to a large baking dish or casserole.
- Pour over the cream sauce, and lightly mix through.
5 Bake
- Add the gruyere and panko on top.
- Bake for 30-35 min until the sauce is bubbly around the edges, and the top is golden and crispy.
Tip! If browning to early, cover loosely with foil.
6 Make salad
- Meanwhile, slice the cherry tomatoes in half.
- In a bowl, combine the rocket and cherry tomatoes, with a drizzle of balsamic vinegar.
- Serve the Baked Creamy Tomato and Mozzarella Ravioli with the Rocket Balsamic Salad alongside.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?