Rapid Chicken, Ricotta-Spinach Ravioli & Red Pesto
with Rana Pasta, Pine Nuts & Cherry Tomato Salad
- Gluten
- Eggs
- Milk
- Wheat
- Pine nut
- Cashew
- Almond
- Fish
- Pine nut
- Soy
- Hazelnut
- Walnut
- Crustaceans
- Molluscs
- Pistachio
- May contain traces of allergens
- Brazil nut
- Macadamia
- Milk
- Peanuts
- Pecan
- Sesame
Indulge in pure trattoria-style luxury with Rana’s spinach and ricotta ravioli, brimming with a rich, earthy filling that delivers restaurant quality decadence straight to your plate. Gently tossed with red pesto and topped with delicious Parmesan and pine nuts for crunch, it’s a luscious, ready-made dinner that punches well above its weight.
Ingredients
1
ricotta & spinach ravioli
(Contains: Gluten, Eggs, Milk, Wheat May be present: Cashew, Almond, Fish, Pine nut, Soy, Hazelnut, Walnut, Crustaceans, Molluscs, Pistachio)
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
Red Pesto
(Contains: Milk)
1
Snacking Tomatoes
1
Lemon
1 packet
Rocket Leaves
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Pine Nuts
(Contains: Pine nut May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pistachio, Sesame, Soy, Walnut)
1
Chicken Breast Strips
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
- Boil the kettle.
- Half-fill a large saucepan with boiling water and add a generous pinch of salt.
-
Cook ricotta & spinach ravioli over high heat, until al dente, 3 minutes.
-
Reserve pasta water (2tbs per person). Drain ravioli and return to the saucepan.
TIP: The pasta will naturally separate as it cooks!
- When the ravioli is done, heat a large frying pan to medium-low heat with a drizzle of olive oil.
- Season chicken breast strips with salt and pepper.
- When oil is hot, cook chicken breast strips in batches, until browned and cooked through, 4-5 minutes.
- Add garlic paste and garlic & herb seasoning and cook until fragrant, 1 minute.
- Add light cooking cream and reserved pasta water and simmer, until slightly reduced, 2-3 minutes.
- Remove from heat, stir through red pesto and cooked ravioli until combined. Season with pepper.
- Meanwhile, halve snacking tomatoes. Slice lemon into wedges.
- In a medium bowl, combine rocket, snacking tomatoes, a drizzle of olive oil and a good squeeze of lemon juice. Crumble over fetta cubes and season to taste.
TIP: Toss the salad just before serving to keep the leaves crisp.
- Divide chicken creamy ricotta spinach ravioli and fetta salad between bowls. Sprinkle over Parmesan cheese, pine nuts and a pinch of chilli flakes (if using). Enjoy!
Customer reviews
Review summary
Updated on Oct 2026- Flavour: Most found the dish tasty and simple, though one reviewer found the red pesto sauce quite rich and noted it contained paprika, which was unexpected.
- Ease of prep: Customers found it quick and straightforward to put together.
