Ravioli with Peas & Zucchini
Smart health tip: If you cook your ravioli the day before and store it in the fridge (& re-heat it the next day) you increase the starch resistance insoluble fibre, reduce the carbohydrate content by 80% and increase the beta-glucan content.
100g peas (frozen peas are fine)
2 large zucchinis, coarsely grated or julienned in a mandolin
Good quality pre-made ravioli 400g
2 cloves garlic, crushed
2 finely chopped red chilli’s
Zest of half lemon
½ cup fresh chopped flat leafed parsley
2 tablespoons Extra Virgin Olive Oil
Freshly grated parmesan cheese (optional)
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Bring a large pan of water to boil.
While water is boiling heat olive oil in a frying pan over a medium heat. Add garlic and chilli, stir for approx 3 minutes. Add peas and zucchini, cook for extra 4 – 5 minutes or until soft.
Add ravioli to pan of boiling water and cook as per instructions. Drain when cooked, keeping back ½ cup of the boiled water.
Add ravioli to the pea and zucchini mixture, add lemon zest and parsley, a little bit of the boiled water to moisten, serve immediately with a sprinkle of parmesan cheese.