Olive Magazine
One-Pot Ravioli Recipe with Lemon and Spinach

One-pot creamy lemon and spinach ravioli

Published: September 2, 2019 at 4:00 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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

  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal496
fat25.9g
saturates16.3g
carbs37g
sugars6.3g
fibre7g
protein25.1g
salt1.3g
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Ingredients

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

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