Quick Main

Creamy peas and pillows

Name: Creamy peas and pillows
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 20g unsalted butter; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 1 cup (250ml) vegetable stock; 300ml thickened cream; 2/3 cup (50g) grated parmesa, or vegetarian hard cheese; 500g packet ricotta & spinach ravioli; 2 cups (240g) frozen peas; 1 tablespoon chives, chopped

Rate now

10m

25m

Jump to recipe

by Jessica Brook

Oct 03, 2015

A healthy, kid friendly pasta dish perfect for a busy week-night.

20g unsalted butter
1 onion, finely chopped
2 garlic cloves, finely chopped
1 cup (250ml) vegetable stock
300ml thickened cream
2/3 cup (50g) grated parmesa, or vegetarian hard cheese
500g packet ricotta & spinach ravioli
2 cups (240g) frozen peas
1 tablespoon chives, chopped

Method

1.

Heat butter in a large frypan over medium-low heat. Add onion and garlic and cook for 6-8 minutes, stirring, until soft. Add vegetable stock and cream, then season with sea salt and freshly ground black pepper. Bring to just below boiling point and cook, stirring occasionally, for 8-10 minutes until the mixture has reduced by one-quarter. Remove the pan from the heat, then fold through the parmesan.
2.

Meanwhile, cook the ravioli in salted boiling water according to the packet instructions until al dente, adding the peas for the final 2 minutes. Drain.
3.

Toss the peas and the ravioli 'pillows' through the creamy sauce. Divide among four bowls, scatter with chives and serve.