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
Write a review
  1. ravioli 250g pack, (any kind will do)
  2. frozen peas 100g
  3. baby spinach 100g, chopped
  4. vegetable stock 200ml, hot
  5. soft cheese 4 tbsp
  6. lemon 1, zested and juiced
  7. parmesan (or veggie alternative) 50g, finely grated
  1. STEP 1
  2. 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.
  3. STEP 2
  4. Take off the foil, sprinkle with the remaining parmesan, then bake for a further 5 minutes before serving.
Abundant Energy //