Try this speedy dinner idea with store-bought ravioli.
Ingredients
- 250g Brussels sprouts, finely shredded
- 400g pkt spinach and ricotta ravioli
- 120g unsalted butter
- 1 tablespoon lemon juice
- 1 tablespoon fresh thyme leaves
- 1/2 cup roasted hazelnuts, skinned and chopped
- Finely grated parmesan (or vegetarian hard cheese), to serve
Method
- Step 1Cook ravioli following packet directions. Drain.
- Step 2Meanwhile, cook unsalted butter in a frying pan for 5 minutes or until golden.
- Step 3Add lemon juice and fresh thyme leaves. Add sprouts. Stir until just wilted. Add ravioli. Toss to coat.
- Step 4Sprinkle with hazelnuts and finely grated parmesan.
Related Video
- Author: Alison Adams
- Image credit: Al Richardson
- Publication: Taste Magazine
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