|
One-pot Creamy Lemon & Spinach Ravioli |
Printer Friendly Copy |
 |
|
| Serves 2 |
Prep 5 mins |
Cooking 20 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
250g pack of ravioli (any kind)
100g frozen peas
100g baby spinach, chopped
200ml vegetable stock, hot
4 tbsp soft cheese
1 lemon, zested & juiced
50g parmesan, finely grated
|
|
-
Heat the oven to 200C/ 180C
Fan/ Gas 6. Put the ravioli in a baking dish and scatter
over the peas and the spinach. In a jug, whisk together
the hot stock with the soft cheese, lemon zest and juice
and 1/2 of the Parmesan. Season well, pour over the
ravioli, cover with foil and bake for 15 mins.
-
Take off the foil, sprinkle
with the remaining Parmesan, then bake for a further 5
mins before serving
|
|
DAILY
DINNERS 
