Spinach and Ricotta Ravioli with Creamy Lemon Sauce
By M&S Food
Published on 04 September 2024
Elevate M&S’s ready-made spinach and ricotta ravioli to an impressive dinner party dish with their take on chef Shelina Permalloo’s recipe from Cooking with the Stars. Serve with a creamy lemon sauce and crispy fried sage to wow your guests.Time and servings
20 minsTotal time
6Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 1 tbsp unsalted butter
- 2 tbsp olive oil
- 25g pack sage, leaves picked
- 2 garlic cloves, finely chopped
- 300ml double cream
- 0.5 lemon, zest and juice
- 3 x 250g packs M&S ricotta and spinach ravioli
- 150g M&S frozen petit pois
- 4 tbsp M&S Collection truffle oil, to drizzle
Method
Step 1
To make the sauce, heat the butter and half the olive oil in a frying pan over a medium heat. Add the sage leaves and cook until crisp, about 2-3mins. Remove with a slotted spoon and set aside on kitchen paper.Step 2
Heat the remaining 1 tbsp olive oil in the same pan over a medium-low heat and fry the garlic for 2 mins, stirring, until fragrant. Pour in the cream, stir in the lemon zest and season. Simmer gently for 2 mins until combined.Step 3
Cook the pasta according to pack instructions, adding the peas to the same pan to cook together. Drain and reserve a little of the cooking water. Stir a splash of this into the cream sauce.Step 4
Serve the ravioli and peas in bowls and pour over the cream sauce. Finish with the crispy sage and truffle oil.