Creamy Jumbo Prawn, Courgette And Spinach & Ricotta Ravioli With Peas

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)

Now, let's get started!

Boil a kettle

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

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a high heat

Once hot, add the sliced courgette and cook for 2-3 min or until the courgette has begun to brown and soften

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

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

Once done, drain the ravioli, reserving a cup of the starchy pasta water

Once the courgette has softened, add your chilli flakes (can't handle the heat? Go easy!) and chopped garlic to the pan with a good grind of black pepper

Drain your tail on jumbo prawns

Add the tail on jumbo prawns and cook for 7-8 min or until the prawns are cooked through

Reboil a kettle

Once the prawns are cooked, remove the pan from the heat and add the drained ravioli and your crème fraîche

Add a splash of the starchy pasta water and gently stir it all together until the pasta is coated in the sauce and season to taste – this is your creamy jumbo tail on prawn, courgette and spinach & ricotta ravioli