Mushroom & Spinach Ravioli

Mushroom & Spinach Ravioli

DifficultyBeginner

Mushroom & Spinach Ravioli: A tasty Ravioli pasta dish packed full of protein.

Prep Time3 minsCook Time10 mins
 1 kg Diced Chicken Breast
 60 g Baby Leaf Spinach
 200 g Sliced Mushrooms
 488 g Carbonara Pasta Sauce
 820 g Mushroom & Ricotta Ravioli
1

Heat a large pan, before spreading a tablespoon of olive oil evenly throughout its surface.

2

Add your diced chicken breast to the pan, mixing it through evenly and heating until the chicken is browned.

3

Add your ravioli to a large pot, then bring the pot to a boil. Once the pot is heated, leave it for 5 minutes, stirring throughout.

4

Add your spinach to the pan once the chicken is browned, stirring it through evenly until it's approx 1/5 of its original size.

5

Add the sliced mushrooms to the pan, mixing them through evenly until they are browned.

6

Turn down the heat of the pan slightly, before adding the pasta sauce and mixing it through evenly.

7

Divide the now done Ravioli into containers, before adding the contents of the pan on top.

4 containers: 1014 cal
5 containers: 811 cal
6 containers: 676 cal
7 containers: 580 cal
8 containers: 507 cal

Nutrition Facts

Servings 6


Amount Per Serving
Calories 676
% Daily Value *
Total Fat 16g25%
Total Carbohydrate 62g21%
Protein 67g134%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 kg Diced Chicken Breast
 60 g Baby Leaf Spinach
 200 g Sliced Mushrooms
 488 g Carbonara Pasta Sauce
 820 g Mushroom & Ricotta Ravioli

Directions

1

Heat a large pan, before spreading a tablespoon of olive oil evenly throughout its surface.

2

Add your diced chicken breast to the pan, mixing it through evenly and heating until the chicken is browned.

3

Add your ravioli to a large pot, then bring the pot to a boil. Once the pot is heated, leave it for 5 minutes, stirring throughout.

4

Add your spinach to the pan once the chicken is browned, stirring it through evenly until it's approx 1/5 of its original size.

5

Add the sliced mushrooms to the pan, mixing them through evenly until they are browned.

6

Turn down the heat of the pan slightly, before adding the pasta sauce and mixing it through evenly.

7

Divide the now done Ravioli into containers, before adding the contents of the pan on top.

4 containers: 1014 cal
5 containers: 811 cal
6 containers: 676 cal
7 containers: 580 cal
8 containers: 507 cal

Mushroom & Spinach Ravioli

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