Creamy baked ravioli and smoked haddock 

This is a variation on a recipe I’ve made before (Baked ravioli with cauliflower white sauce) but instead of a tomato based sauce I’ve used my creamy cauliflower white sauce. To mix it up a bit I’ve added some frozen peas and smoked haddock. 

Serves 2


  • See cauliflower white sauce recipe
  • 1 bag of fresh vegetarian ravioli, I used mushroom and ricotta, spinach would also be really good here
  • Half a cup of frozen peas
  • 2 fillets of smoked haddock 
  • Cheddar cheese to sprinkle on top 
  • A scattering of breadcrumbs to sprinkle on top 


  1. Preheat your oven to 200°C (180°C fan) 
  2. Follow the cauliflower white sauce recipe
  3. Mix in the ravioli with the white sauce (use as much as is required with the amount of ravioli that you have, remember that the pasta will absorb the liquid)
  4. Chop the haddock into bite sized pieces
  5. Place into an oven proof dish and bake for 20 – 25 minutes, until golden brown

Serve with salad. 

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