Black Pepper Sauce With Spinach & Ricotta Ravioli & A Chicken Breast

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Now, let's get started!

Boil a kettle and heat a large, wide-based pan (preferably non-stick) with 2 tbsp [3 tbsp] [4 tbsp] olive oil over a high heat

Top, tail and slice your courgette[s] into discs

Once hot, add the courgette discs to the pan with a pinch of salt and cook for 5-6 min, turning halfway, until starting to soften

Meanwhile, add your spinach & ricotta ravioli to a pot of boiled water and bring to the boil over a high heat

Cook the ravioli for 3-4 min or until cooked with a slight bite

Once done, drain the cooked spinach & ricotta ravioli, reserving a cup of the starchy pasta water

Peel and slice (don't chop!) your garlic

Once the courgette has started to soften, add the sliced garlic to the pan and cook for 1 min or until fragrant

Once fragrant, add half your grated Italian hard cheese and half your cracked black pepper (you'll use the rest later!) to the pan with the juice of half your lemon[s] and a splash of the reserved starchy pasta water

Give everything a good mix up – this is your black pepper sauce

Cut the remaining lemon into 1 wedge per person

Stir the drained spinach & ricotta ravioli into the sauce and give everything a gentle mix up until the pasta is nicely coated – this is your black pepper sauce with spinach & ricotta ravioli