Pea, broccoli and pesto ravioli
- Janine Ratcliffe
Published: February 4, 2020 at 11:01 AM
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Serves 2
Easy
Total time: 20 mins
0 reviews
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Six ingredients and just 20 minutes is all it takes to make a speedy, low-calorie pasta dinner for two
Vegetarian
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Try this recipe for pea, broccoli and pesto ravioli, then check out our homemade ravioli, ricotta ravioli, butternut squash ravioli, wild mushroom ravioli and more ravioli recipes.
Make your own sauce for this dish with our homemade pesto recipe and also check out our easy pesto pasta.
Ingredients
Nutrition
- 200g, chopped into bite-sized pieces long-stemmed broccoli
- 100g frozen peas
- 250g pack spinach and ricotta ravioli
- 1, zested and juiced lemon
- 4 tbsp fresh pesto
- (or veggie alternative) finely grated to make 2 tbsp parmesan
Nutrition: per serving
-
kcal455
low
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fat20.2g
-
saturates7.8g
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carbs40.2g
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sugars8g
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fibre10.5g
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protein22.8g
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salt1.4g
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Method
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step 1
Cook the broccoli in a large pan of salted boiling water for 3 minutes, adding the peas after 2 minutes. Scoop out all the veg with a slotted spoon then cook the ravioli in the same pan following pack instructions.
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step 2
Drain well then tip back into the pan and add the lemon, pesto and veg. Toss gently to coat then serve in warm bowls with parmesan scattered over.
Love healthy pasta dinners? Us too!
Authors
Janine RatcliffeFood director
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