ravioli 250g pack, (any kind will do)
frozen peas 100g
baby spinach 100g, chopped
vegetable stock 200ml, hot
soft cheese 4 tbsp
lemon 1, zested and juiced
parmesan (or veggie alternative) 50g, finely grated
Heat the oven to 200C/fan 180C/gas 6. Put the ravioli in a baking dish and scatter over the peas and spinach. In a jug, whisk together the hot stock with the soft cheese, lemon zest and juice, and 1/2 the parmesan. Season well, pour over the ravioli, cover with foil and bake for 10 minutes.
Take off the foil, sprinkle with the remaining parmesan, then bake for a further 5 minutes before serving.
Read more: olivemagazine.com