Olive Magazine
Pea pesto ravioli

Pea, broccoli and pesto ravioli

Published: February 4, 2020 at 11:01 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Six ingredients and just 20 minutes is all it takes to make a speedy, low-calorie pasta dinner for two

  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal455
fat20.2g
saturates7.8g
carbs40.2g
sugars8g
fibre10.5g
protein22.8g
salt1.4g
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Try this recipe for pea, broccoli and pesto ravioli, then check out our ricotta ravioli, butternut squash ravioli, wild mushroom ravioli and more ravioli recipes.

Make your own sauce for this dish with our homemade pesto recipe.

Ingredients

  • 200g, chopped into bite-sized pieces long-stemmed broccoli
  • 100g frozen peas
  • 250g pack spinach and ricotta ravioli
  • 1, zested and juiced lemon
  • 4 tbsp fresh pesto
  • (or veggie alternative) finely grated to make 2 tbsp parmesan

Method

  • STEP 1

    Cook the broccoli in a large pan of salted boiling water for 3 minutes, adding the peas after 2 minutes. Scoop out all the veg with a slotted spoon then cook the ravioli in the same pan following pack instructions.

  • STEP 2

    Drain well then tip back into the pan and add the lemon, pesto and veg. Toss gently to coat then serve in warm bowls with parmesan scattered over.

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