We’ve used three time-saving ingredients to make this midweek dinner for two – all in just 20 minutes! Pick them up on your way home and make it tonight.
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Ingredients
- 25g Lurpak Cook’s Range clarified butter, or similar
- 1 bag Steve’s Leaves Fennel Tops & Sweet Leaves, or similar
- 250g pack Soli Spicy Calabrese Sausage Ravioli Pasta, or similar
- ¼ tsp dried chilli flakes
- Zest ¼ lemon
- Pecorino, grated, to serve
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Method
- Bring a large pan of lightly salted water to the boil. Heat the clarified butter and chilli flakes in a saucepan. Separate the fennel tops from the salad leaves and stir the fennel tops into the butter. Remove from the heat.
- Drop the ravioli into the boiling water and cook for 3 minutes – no more. Carefully remove with a slotted spoon to a bowl, together with a tablespoon of the pasta water, then toss through the salad leaves.
- Divide between plates. Drizzle with the fennel and chilli butter, scatter with grated pecorino, then season with salt and pepper and serve straightaway.
Nutrition
- 340kcals Calories
- 18.4g (9.4g saturated) Fat
- 10.4g Protein
- 29.5g (3.4g sugars) Carbs
- 4.3g Fibre
- 1.3g Salt
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