One-Pot Ravioli Recipe with Lemon and Spinach

One-pot creamy lemon and spinach ravioli

Name: One-pot creamy lemon and spinach ravioli
Total time: 20 min
Yield: serves 2
Ingredients: ravioli 250g pack, (any kind will do); frozen peas 100g; baby spinach 100g, chopped; vegetable stock 200ml, hot; soft cheese 4 tbsp; lemon 1, zested and juiced; parmesan (or veggie alternative) 50g, finely grated

20 minutes
serves 2
Easy

Ready in a flash, this creamy pasta one-pot uses shop-bought ravioli as a base for a nutritious vegetarian meal for two

By Janine Ratcliffe

September 2, 2019 at 4:00 pm

Ingredients

ravioli 250g pack, (any kind will do)
frozen peas 100g
baby spinach 100g, chopped
vegetable stock 200ml, hot
soft cheese 4 tbsp
lemon 1, zested and juiced
parmesan (or veggie alternative) 50g, finely grated

Method

Step 1

Heat the oven to 200C/fan 180C/gas 6. Put the ravioli in a baking dish and scatter over the peas and spinach. In a jug, whisk together the hot stock with the soft cheese, lemon zest and juice, and ¹/2 the parmesan. Season well, pour over the ravioli, cover with foil and bake for 10 minutes.
Step 2

Take off the foil, sprinkle with the remaining parmesan, then bake for a further 5 minutes before serving.