Jumbo Garlic Prawns and Ricotta Spinach Ravioli

Name: Jumbo Garlic Prawns and Ricotta Spinach Ravioli with Charred Veg in a Creamy Lemon Sauce
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 300 Grams of Jumbo prawns; 250 Grams of Thick asparagus; 1 Piece of Small zucchini; 15 Grams of Fresh parsley; 2 Piece of Garlic cloves; 25 Grams of Garlic butter; 10 Grams of Plain flour; 1 Piece of Vegetable stock cube; 300 ML of Water; 75 ML of Whipping cream; 250 Grams of Ricotta spinach ravioli; 1 Piece of Lemon; 2 Grams of Chilli flakes

with Charred Veg in a Creamy Lemon Sauce

Tender ravioli pillows and juicy prawns are paired with smoky, creamy and citrus flavours!

32 Reviews

Cals 754 · Prot 39 · Carbs 59 · Fat 42

Family Friendly

Chef's choice

35 min

Jumbo Garlic Prawns and Ricotta Spinach Ravioli with Charred Veg in a Creamy Lemon Sauce

Tender ravioli pillows and juicy prawns are paired with smoky, creamy and citrus flavours!

32 Reviews

Cals 754 · Prot 39 · Carbs 59 · Fat 42

Family Friendly

Chef's choice

Ingredients

Jumbo prawns 7*

300 Grams

Thick asparagus

250 Grams

Small zucchini

1 Piece

Fresh parsley

15 Grams

Garlic cloves

2 Piece

Garlic butter 4*

25 Grams

Plain flour 10*11*

10 Grams

Vegetable stock cube 15*

1 Piece

Water

300 ML

Whipping cream 4*

75 ML

Ricotta spinach ravioli 4*5*10*11*

250 Grams

Lemon

1 Piece

Chilli flakes

2 Grams

Allergens

*7 Crustaceans, *4 Milk, *10 Wheat, *11 Gluten, *15 Celery, *5 Eggs

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)	3151 / 754
Fats (g)	41.7
of which saturated (g)	18.6
Carbohydrates (g)	59
of which sugars (g)	13.9
Fibers (g)	6.2
Proteins (g)	38.5
Salt (g)	5.5

*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

Season the prawns all over with salt and pepper.
Remove the woody stems of the asparagus and cut into smaller segments.
Cut the zucchini into bite-sized chunks.
Pick and finely chop the parsley.
Peel and finely chop the garlic or slice into rounds.

Tip! Hold either end of the asparagus and bend - it will naturally break at the woody part you wish to discard!

2 Cook prawns

Heat a large pan over medium heat and melt half the garlic butter.
Add the prawns and stir-fry for 3-4 min till cooked through.
Transfer to a plate and reserve the pan.

3 Cook veg

Return the pan on medium heat, with a drizzle of oil.
Stir-fry the asparagus for 2-3 min till lightly charred.
Add in the zucchini and stir-fry another 2-3 min.
Transfer to a plate and reserve the pan.

4 Make sauce

Return the pan on medium heat, and melt the remaining garlic butter.
Fry the garlic for 1 min.
Mix in the flour and 0.5 stock cube until a sandy paste forms, cook for 1 min more.
Mix in the measured water and cream.
Bring to a boil, stirring occasionally.

5 Add pasta

Carefully add the ravioli to the sauce and stir to coat.
Lower the heat, cover and cook for 4-5 min.
Stir in the cooked prawns and charred veg to coat in the sauce.

Tip! The sauce thickens after leaving to stand for 1-2 min. Add a splash of water if too thick!

6 Serve

Cut the lemon into wedges.
Stir in the parsley, a pinch of chilli flakes (spicy!), and a squeeze of lemon juice into the ravioli.
Plate the Jumbo Garlic Prawns and Ricotta Spinach Ravioli with Charred Veg in the Creamy Lemon Sauce.