Creamy Lemon & Asparagus Sauce With Spinach & Ricotta Ravioli

Ravioli, the ‘Italian dumpling’, is a sure fire way to wow at dinnertimes without the wait. Especially when they’re coated in a creamy, citrussy sauce, and packed with a spinach & ricotta filling.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Boil a kettle

Step 2

Trim the woody ends off the asparagus, then chop into thirds

Step 3

Peel and slice (don't chop!) the garlic

Step 4

Peel 4 thin strips of zest from the lemon (avoid the bitter pith!)

Step 5

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat. Once hot, add the chopped asparagus to the pan with a pinch of salt and cook for 2-3 min or until beginning to soften

Step 6

Meanwhile, add the spinach & ricotta ravioli to a pot of boiled water and bring to the boil over a high heat. Cook the ravioli for 3-4 min or until cooked with a slight bite

Step 7

Once done, drain the cooked ravioli, reserving a cup of the starchy pasta water

Step 8

Add the sliced garlic and lemon zest strips to the pan with the asparagus and cook for 1-2 min further or until fragrant

Step 9

Roll the zested lemon with your hand on a hard surface (to release more juice) and cut in half.

Step 10

Once fragrant, add the juice of 1/2 lemon to the pan along with the vegetable stock mix

Step 11

Reduce the heat to medium-low, then add the crème fraîche, half of the grated Italian hard cheese (save the rest for garnish!) and a splash of the starchy pasta water and give everything a good mix up

Step 12

Season with a pinch of salt and a grind of black pepper and gently cook for 1 min or until just warmed through. Tip: Make sure the pan isn't too hot as this could cause your sauce to split!

Step 13

Once the sauce is warmed through, remove the pan from the heat and add the drained ravioli. Give everything a gentle mix up until the pasta is coated in the sauce – this is your creamy lemon & asparagus ravioli

Step 14

Cut the remaining lemon into wedges

Step 15

Wash the rocket, then pat it dry with kitchen paper

Step 16

Serve the creamy lemon & asparagus ravioli (watch out for the lemon zest!) with the rocket and lemon wedges to the side

Step 17

Top the pasta with the remaining grated Italian hard cheese and tear over the basil

Step 18

Garnish with a generous grind of black pepper and drizzle everything with a little olive oil

Step 19

Enjoy!

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