Ingredients

The following ingredients have 3 Servings
  • 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)

Instruction

  • 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.