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This veggie pasta dish uses shop-bought ravioli and the whole thing cooks in one pan in the oven. Couldn’t be simpler and really tasty on a night when time is short (which is every night for us at the minute).

Wine Suggestion: a lemony, fresh white like the Umani Ronchi Ca’Sal di Serra Verdicchio which is crisp and pure with lovely vibrant fruit. It tastes of summer which we’ve had a reprise of these last few days.

Creamy Lemon & Spinach Ravioli – serves 2

  • 250g pack spinach & ricotta ravioli (or another flavour if you prefer)
  • 100g frozen peas
  • 100g baby spinach, chopped
  • 200ml hot vegetable stock
  • 4 tbsp soft cheese, we used Philadelphia
  • 1 lemon, zested and juiced
  • 50g Parmesan, grated

Heat the oven to 200C/fan 180C/gas 6.

Spread the ravioli over a baking dish and scatter over the peas and spinach.

Whisk the hot stock, soft cheese, lemon zest and juice and half the Parmesan together in a jug. Season well, then pour over the ravioli. Cover the dish with foil and bake for 10 minutes.

Remove the foil, scatter over the rest of the cheese, then bake for another 5 minutes before serving.

(Original recipe by Janine Ratcliffe in Olive Magazine, September 2019)

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