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)
Direction
- 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.
- Cook the ravioli in boiling, salted water. Drain and tip into the greens pan, then toss everything together. Serve with parmesan, if you like.
