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
Direction
- 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.
