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Pea, Broccoli & Pesto Ravioli |
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| Serves 2 |
Prep 10 mins |
Cooking 10 mins |
Easy |
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My rating |
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Ingredients |
200g long-stemmed broccoli, chopped into bite-sized pieces
100g frozen peas
250g pack spinach & ricotta ravioli
1 lemon, zested & juiced
4 tbsp fresh pesto
parmesan (or veggie alternative) finely grated to make 2 tbsp
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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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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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DAILY
DINNERS 
