One-pot pea ravioli
Zesty citrus and pops of greenery are the perfect complement to the cheesy ricotta in this fast pasta dish.
Fresh cheese and spinach ravioli
Sugar snap peas
250 g, trimmed, sliced diagonally
Frozen green peas
1 cup(s), thawed, (145g)
Extra virgin olive oil
Fresh lemon rind
1 tsp, finely grated
- Cook ravioli in a large pot of boiling salted water, following packet instructions, adding sugar snap peas and peas in the last 2 minutes of cooking time. Drain and return to pot.
- Add oil, lemon rind and juice to pot. Toss to coat ravioli and vegetables. Season with salt and pepper. Serve.
INGREDIENT TIP: You can find fresh ravioli in the refrigerated section of major supermarkets. Buy any shape that you can find.