Try making your own pesto for this dish with our homemade pesto recipe.
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Ingredients
- 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
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.
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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.
Nutritional Information
- Kcals 455
- Fat 20.2g
- Saturates 7.8g
- Carbs 40.2g
- Sugars 8g
- Fibre 10.5g
- Protein 22.8g
- Salt 1.4g
