Spinach & Ricotta Ravioli With Courgette, Tarragon & Lemon

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!

Heat a large dry pan over a medium heat

Once hot, add your pine nuts and cook for 2-3 min or until toasted and lightly golden

Once golden, transfer to a plate (save the pan!) – these are your toasted pine nuts

Tip: Watch them like a hawk to make sure they don't burn!

Boil a kettle

Top, tail and chop your courgette[s] in half lengthways, then slice finely

Peel and finely chop (or grate) your garlic

Zest half your lemon[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter) then, cut in half

Return the reserved pan to a medium-high heat with a generous drizzle of olive oil

Once hot, add the sliced courgette with a pinch of salt and pepper and cook for 4-5 min or until softened

Add your spinach & ricotta ravioli to a pot of boiled water and bring to a boil over a high heat

Cook the spinach & ricotta ravioli for 3-4 min or until cooked with a slight bite, once done, drain, reserving a cup of the starchy pasta water

Once the courgette has softened add the chopped garlic and cook for 1 min or until fragrant

Wash your salad, then pat dry with kitchen paper

Once fragrant, add the drained spinach & ricotta ravioli to the pan with your parsley & tarragon pesto, soft cheese and lemon zest then add a squeeze of lemon juice with a splash of reserved starchy pasta water and half your grated Italian hard cheese (save the rest for garnish!)

Season with a pinch of salt and stir it all together, cook for 1-2 min or until warmed through – this is your spinach & ricotta ravioli with courgette, tarragon & lemon

Cut the remaining lemon into 1 wedge per person