Cheat’s Ravioli Primavera

Charmaine Lu -
  • 100g spinach leaves, wilted and chopped
  • 200g ricotta
  • 14 fresh pasta lasagne sheets
  • 1 tsp olive oil
  • 1 egg white
  • 400g asparagus, cut into 3cm lengths
  • 100g peas
  • 2 tbsp crème fraîche
  • ½ lemon, zest and juice
  • 2 tbsp chopped basil
  • 1 tbsp grated parmesan
  • Mix the chopped spinach in a bowl with the ricotta and some seasoning. Dip the lasagne sheets into a bowl of boiling water, then lay onto a lined baking tray and drizzle with oil. Cut each sheet into quarters, and brush two of them with egg white. Spoon ½ tsp of ricotta mixture onto the pieces of lasagne with the egg white, then sandwich with another piece of pasta and press the sides to seal the filling.
  • Place the filled pasta pockets onto a lined baking tray and repeat until you’ve used up all the lasagne and filling. Cover and chill for 30 mins. Meanwhile, fry the asparagus lengths in olive oil for 3 mins, adding the peas for the final minute. Stir in the lemon juice and zest, and remove from the heat.
  • Bring a pan of salted water to the boil. Lower the ravioli into the water and boil for 1 minute, then drain. Toss the ravioli with the peas, asparagus and crème fraîche, then serve with chopped basil, parmesan and some sprinkled lemon zest and pepper. Yum!
35 mins
4 serving