One-pot pea ravioli
6
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Zesty citrus and pops of greenery are the perfect complement to the cheesy ricotta in this fast pasta dish.
Ingredients
Spinach & ricotta filled pasta
360 g
Sugar Snap Peas
250 g
Peas, frozen, boiled
145 g
Olive Oil
1 tablespoon(s)
Lemon
1 zest(s) of 1
Instructions
1
Cook the ravioli in a large pot of boiling salted water, following pack instructions, adding sugar snap peas and peas in the last 2 minutes of cooking time. Drain and return to pot.
2
Add oil, lemon zest and juice to pot. Toss to coat the ravioli and vegetables. Season with salt and pepper. Serve.
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