Pumpkin ravioli with peas and garlic butter sauce

Throw together this quick yet delicious dinner using Coles pumpkin ravioli. It’s great for lunch the next day, too – if there’s any left, that is!

4

15m

10m

Ingredients

  • 2 x 325g pkts pumpkin ravioli
  • 50g garlic butter
  • 2 spring onions, chopped
  • 2 cups (240g) frozen peas
  • 1 tbs lemon thyme leaves, chopped
  • Melted garlic butter, extra, to serve

Method

STEP 1

Cook ravioli in a large saucepan of boiling water following packet directions or until al dente. Drain well, reserving 3/4 cup (185ml) cooking liquid.

STEP 2

Melt the garlic butter in a frying pan. Add the spring onion and cook, stirring, for 30 secs. Add the peas and cook, stirring, for 2-3 mins or until the peas soften and are heated through. 

STEP 3

Coarsely mash the pea mixture with a potato masher. Stir in the thyme. Add the ravioli and reserved cooking liquid and toss. Season.

STEP 4

Divide the ravioli mixture among serving bowls. Drizzle with extra garlic butter and season with pepper.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.