Cheesy ravioli with leek, peas & creamy herb sauce
Appliance/Function:
Ingredients
- 1 Leek
- 1 Courgette
- 2 cloves Garlic
- 1 bunch Oregano or dried
- 1 bunch Parsley or dried
- 2 tsp Olive oil
- 1 tsp Dijon mustard
- 120 mls Vegetable stock
- 200 mls Coconut cream
- 1 cup Peas
- 300 grams Ravioli cheese or other
- 80 grams Baby spinach
Instructions
PREP INGREDIENTS
- Bring a large pot of salted water to the boil for the ravioli. Halve the leek lengthwise and rinse under running water to remove any hidden dirt. Thinly slice the leek, discarding any dark green stem. Coarsely grate the courgette. Peel and mince the garlic. Finely chop the oregano and parsley leaves, discarding the stems.
MAKE SAUCE
- Heat the oil in a medium-deep frypan over medium heat. Cook the leek, stirring regularly, for 3 mins, or until softened. Add the courgette, garlic, oregano, parsley and Dijon mustard and cook, stirring, for 1 min. Then add the stock, coconut cream and peas to the leek mixture, season with salt and pepper and bring to a boil. Cook, stirring regularly, for 3 mins or until the sauce is slightly reduced.
COOK RAVIOLI
- Meanwhile, cook the ravioli in the pot of boiling water according to packet directions or until al dente. Drain (handle the ravioli with care to ensure they don't break up or burst open).
FINISH RAVIOLI
- Add the ravioli and spinach to the sauce, reduce the heat to medium-low and cook, stirring gently, for 1 min, or until the spinach is wilted.
TO SERVE
- Divide the cheesy ravioli with leek, peas & creamy herb sauce between plates.
Nutrition
Calories: 601kcal | Carbohydrates: 85g | Protein: 15g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 41mg | Sodium: 660mg | Potassium: 465mg | Fiber: 8g | Sugar: 47g | Calcium: 83mg | Iron: 10mg