A healthy, kid friendly pasta dish perfect for a busy week-night.
Ingredients
- 20g unsalted butter
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 cup (250ml) Massel vegetable liquid stock
- 300ml thickened cream
- 2/3 cup (50g) grated parmesan, or vegetarian hard cheese
- 500g packet ricotta & spinach ravioli
- 2 cups (240g) frozen peas
- 1 tablespoon chives, chopped
Method
- Step 1Heat butter in a large frypan over medium-low heat. Add onion and garlic and cook for 6-8 minutes, stirring, until soft. add vegetable stock and cream, then season with sea salt and freshly ground black pepper. Bring to just below boiling point and cook, stirring occasionally, for 8-10 minutes until the mixture has reduced by one-quarter. Remove the pan from the heat, then fold through the parmesan.
- Step 2Meanwhile, cook the ravioli in salted boiling water according to the packet instructions until al dente, adding the peas for the final 2 minutes. Drain.
- Step 3Toss the peas and the ravioli ‘pillows’ through the creamy sauce. Divide among four bowls, scatter with chives and serve.
- Low carb
- Low sugar
Nutrition
2701 kj
Energy
43g
Fat Total
27g
Saturated Fat
6g
Fibre
21g
Protein
120mg
Cholesterol
1111.2mg
Sodium
6g
Carbs (sugar)
42g
Carbs (total)
All nutrition values are per serve
- Author: Jessica Brook
- Image credit: Brett Stevens
- Publication: Taste.com.au
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