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Creamy peas and pillows
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Quick and nutritious pasta for busy nights, loved by kids.
Ingredients:
- 20g unsalted butter
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 250ml vegetable stock
- 300ml thickened cream
- 50g cheese
- 500g packet ricotta & spinach ravioli
- 240g pea
- 20.00 ml chives, chopped
Instructions:
- In a large frypan over medium-low heat, melt butter. Sauté onion and garlic for 6-8 minutes until soft. Pour in vegetable stock and cream, season with sea salt and freshly ground black pepper. Simmer gently for 8-10 minutes until reduced by one-quarter. Remove from heat and stir in parmesan.
- Cook the ravioli in salted boiling water until al dente following the packet instructions, adding peas for the last 2 minutes. Drain the mixture.
- Mix the peas and ravioli in the creamy sauce, then portion into four bowls. Garnish with chives before serving.
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