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One-pot creamy lemon and spinach ravioli

Ready in a flash, this creamy pasta one-pot uses shop-bought ravioli as a base for a nutritious vegetarian meal for two

Ingreadient:

    • 250g pack ravioli, (any kind will do)
    • 100g frozen peas
    • 100g baby spinach, chopped
    • 200ml vegetable stock, hot
    • 4 tbsp soft cheese
    • 1 lemon, zested and juiced
    • 50g parmesan (or veggie alternative), finely grated

Directions :

    1. Heat the oven to 200C/fan 180C/gas 6. Put the ravioli in a baking dish and scatter over the peas and spinach. In a jug, whisk together the hot stock with the soft cheese, lemon zest and juice, and 1/2 the parmesan. Season well, pour over the ravioli, cover with foil and bake for 10 minutes.
    2. Take off the foil, sprinkle with the remaining parmesan, then bake for a further 5 minutes before serving.

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