Pea pesto ravioli

Pea, broccoli and pesto ravioli

  • serves 2
  • Easy

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


Try making your own pesto for this dish with our homemade pesto recipe.



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


  • 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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Nutritional Information

  • Kcals 455
  • Fat 20.2g
  • Saturates 7.8g
  • Carbs 40.2g
  • Sugars 8g
  • Fibre 10.5g
  • Protein 22.8g
  • Salt 1.4g