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Ravioli with buttered lemon greens

This recipe is super zesty and buttery and great when you're short on time. Low calorie and meat free make this the perfect start to the week

Ingreadient:

    • 25g butter
    • 2 shallots, sliced
    • 200g baby leaf greens, shredded
    • 1 lemon, zested and juiced
    • 310g pack spinach and ricotta ravioli
    • parmesan or vegetarian alternative, grated to serve (optional)

Directions :

    1. Melt the butter in a large frying pan and cook the shallot until softened, then add the greens and cook gently until wilted and tender. Stir in the lemon zest and juice and season.
    2. Cook the ravioli in boiling, salted water. Drain and tip into the greens pan, then toss everything together. Serve with parmesan, if you like.

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