Speedy Tuscan Mushroom and Prosciutto Ravioli

with Peas, Lemon and Parmesan

20g butter

medium saucepan

fine grater

Bring a medium saucepan of salted water to the boil for the ravioli and peas. Finely grate the zest of half the lemon*, then juice the half. Finely grate the parmesan.

Add the ravioli and peas to the pan of boiling water and cook for 2 mins or until the ravioli is just under al dente and the peas are tender. Reserve 60ml (¼ cup) cooking water, then drain the ravioli (see Kitchen 101) and peas.

Melt 20g butter in the same pan over medium heat. Add the ravioli and peas, reserved cooking water, spinach and 3 tsp Tuscan seasoning and cook, stirring, for 1 min or until the ravioli is cooked through.

Remove the pan from the heat and gently stir in the lemon zest and 1 tbs lemon juice. Taste, then season with pepper.

Divide the Tuscan ravioli among bowls, scatter over the parmesan and enjoy!

The big rounds of ravioli look robust, but they actually love to be handled with care. Be gentle when draining and handling the cooked ravioli to ensure they don't break.