Creamy Lemon & Asparagus Sauce With Spinach & Ricotta Ravioli

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

Trim the woody ends off your asparagus, then chop into thirds

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

Peel 2 thin strips per person of zest from your lemon[s] (avoid the white bitter pith)

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

Once hot, add the chopped asparagus to the pan and cook for 2-3 min or until beginning 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 ravioli, reserving a cup of the starchy pasta water

Add the sliced garlic and lemon zest strips to the pan with the asparagus and cook for 1-2 min further or until fragrant

Once fragrant, add a squeeze of the lemon[s] to the pan along with your vegetable stock mix

Reduce the heat to medium-low, then add your crème fraîche, half your grated Italian hard cheese (save the rest for garnish!) and a splash of the starchy pasta water and give everything a good mix up

Season with a small pinch of salt and a grind of black pepper and gently cook for 1 min or until just warmed through

Tip: Make sure the pan isn't too hot as this could cause your sauce to split!

Once the sauce is warmed through, remove the pan from the heat and add the drained ravioli

Give everything a gentle mix up until the pasta is coated in the sauce – this is your creamy lemon & asparagus sauce with spinach & ricotta ravioli

Cut the remaining lemon into 1 wedge per person

Wash your salad, then pat it dry with kitchen paper