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!
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
