This article was written for Annabel & Grace, which is now part of Rest Less.
We all know how it goes. A busy day, perhaps a few problems to overcome. By supper time we are feeling drained and hungry. Well, I’m all for a good cheat recipe and this is an excellent one. Ready in a flash, this creamy One Pot Lemon and Spinach Ravioli uses shop-bought ravioli as the base for a filling and nutritious meal for two.
Servings
2
servingsCalories
496
kcalTotal time
20
minutesIngredients
ravioli 250g pack, (any kind will do)
frozen peas 100g
baby spinach 100g, chopped
vegetable stock 200ml, hot
soft cheese 4 tbsp
lemon 1, zested and juiced
parmesan (or veggie alternative) 50g, finely grated
Directions
- 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.
- Take off the foil, sprinkle with the remaining parmesan, then bake for a further 5 minutes before serving.