Mushroom Ravioli with Buttered Spinach and Peas

Enjoy this quick and easy comforting dish with our Mushroom Ravioli with spinach and Green Isle Garden Peas in a tasty buttery sauce. Ready in minutes, this is perfect for evenings you don't fancy spending too long cooking in the kitchen. 

Serves: 2

Total time: 20 minutes

Ingredients:

• 250 grams Ottimo Mushroom Ravioli

• 1 tbsp olive oil

• 75 grams unsalted butter

• 1 garlic clove, finely chopped

• 125 grams baby spinach 

• 100 grams frozen peas

• Handful of chives, finely chopped

• Sea salt

• Freshly ground black pepper

Method:

1. Place a large pot of salted water on a high heat and bring to the boil. 
2. Whilst the water comes to a boil, place a frying pan over a medium heat and add the oil and butter and allow to heat until the butter melts. Add the garlic and cook for 1 minute. 
3. Add the pasta and frozen peas to the boiling salted water and cook for 4 minutes then drain and add to the pan with the garlic, along with the spinach. Toss to coat everything in the sauce and allow the spinach to wilt then serve in bowls scatter with the chives and plenty of black pepper.