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Ravioli with spring greens and lemon juice

Name: Ravioli with spring greens and lemon juice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: /italian
Ingredients: 1 cup fresh or frozen peas; 100g sugar-snap peas, ends trimmed; 80g snow peas, ends trimmed, thinly shredded; 700g bought spinach and ricotta ravioli; 4 teaspoons lemon zest; 80ml (1/3 cup) lemon juice; 20ml (1 tablespoon) olive oil

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10m

15m

Ravioli with spring greens and lemon juice

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Take advantage of the season with healthy, green spring veggies.

1 cup fresh or frozen peas
100g sugar-snap peas, ends trimmed
80g snow peas, ends trimmed, thinly shredded
700g bought spinach and ricotta ravioli
4 teaspoons lemon zest
80ml (1/3 cup) lemon juice
20ml (1 tablespoon) olive oil

Method

1.

Cook the fresh peas in boiling salted water for 5 minutes. Add remaining greens for the last minute of cooking. Drain and refresh under cold water.
2.

Cook the ravioli in boiling salted water following packet directions, then drain. Reheat vegetables by dipping briefly in boiling water.
3.

Divide the ravioli between serving plates, top with the greens, a little lemon zest and a drizzle of lemon juice and olive oil. Season with pepper before serving.