Fast Mushroom-Prosciutto Ravioli

Nutrition per serve

Ingredients

• 1pcs carrot
• 2clov garlic
• 1pcs chicken-style stock cubes
• 2g dried oregano
• 400g can cherry tomatoes
• 50g red pesto
• 20g panko breadcrumbs
• 325g mushroom, prosciutto and cheese ravioli
• 50g baby spinach leaves
• 125ml (½ cup) boiling water
• 1pcs olive oil
• 1pinch pinch of sugar

Method

1. Step 1 — Prep ingredients
   Bring a large saucepan of salted water to the boil for the pasta (speed things up by using a kettle to boil the water). Quarter the carrot lengthwise and thinly slice. Crush or finely chop the garlic.
2. Step 2 — Prep stock
   Crumble 1 stock cube* into a heatproof jug, add 125ml (½ cup) boiling water and stir to dissolve.
3. Step 3 — Make sauce
   Heat a generous drizzle of olive oil in a medium deep frypan over medium-high heat. Cook the carrot, stirring occasionally, for 2-3 mins until softened. Add the garlic and ½ tsp dried oregano and cook, stirring, for 1 min or until fragrant. Add the tomatoes, red pesto, stock and a pinch of sugar and bring to a simmer. Cook for 6-8 mins until the sauce is thickened.
4. Step 4 — Make pangrattato
   Meanwhile, heat a drizzle of olive oil in a small frypan over medium-high heat. Cook the breadcrumbs, stirring, for 2-3 mins until golden. Remove from the heat. Stir in ¼ tsp dried oregano* and season with salt and pepper.
5. Step 5 — Cook ravioli and spinach
   Cook the ravioli in the pan of boiling water for 3 mins or until al dente. Put the spinach in a colander and drain the ravioli over the spinach to wilt.
6. Step 6 — Get ready to serve
   Add the spinach and ravioli to the sauce and gently toss to coat (handle the ravioli with care to ensure they don't break). Taste, then season with salt and pepper. Divide the ravioli among bowls. Scatter with the pangrattato to serve.

Allergens

Milk, Almond, Gluten, Wheat, Egg