Easy lemon ravioli with baby spinach and cheese
25 minServes 4
A quick weeknight pasta with pillowy ravioli tossed in a bright lemon-Parmesan sauce, chickpeas, and wilted spinach.
| prepBring a large pot of salted water to the boil. | |||||
| 625 g ravioli, any variety, though cheese-filled works well | Cook ravioli al dente, drain, reserve ½ cup pasta water | Add ravioli, toss gently until warm & coated, 1 min | Turn off heat, add spinach & lemon zest, toss until wilted | Divide into bowls, top with olive oil, mascarpone, Parmesan & pepper | |
| 2 to 3 tablespoons extra virgin olive oil, plus more to serve | Bloom garlic in oil, 30 sec | Add chickpeas, lemon juice, pasta water & Parmesan, stir until melted, 2 min | |||
| 3 garlic cloves, finely chopped | |||||
| 250 g cooked chickpeas, from 1 can, drained and rinsed | |||||
| 60 ml lemon juice, from 1 to 2 lemons | |||||
| 80 g (about 1½ packed cups) finely grated Parmesan | |||||
| 120 g baby spinach leaves | |||||
| 1 heaped tablespoon lemon zest, from 1 to 2 lemons | |||||
| Sea salt and black pepper to taste | |||||
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