One-pot creamy lemon and spinach ravioli

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

One-pot creamy lemon and spinach ravioli

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Ingredients
  

  • 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

Instructions
 

  • STEP 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.
  • STEP 2
  • Take off the foil, sprinkle with the remaining parmesan, then bake for a further 5 minutes before serving.