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Creamy peas and pillows

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Ingredients

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  • 20g unsalted butter
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 cup (250ml) Campbell’s Real Stock Vegetable
  • 300ml thickened cream
  • 2/3 cup (50g) grated parmesa, or vegetarian hard cheese
  • 500g packet ricotta & spinach ravioli
  • 2 cups (240g) frozen peas
  • 1 tablespoon chives, chopped

Instructions

  1. Heat butter in a large frypan over medium-low heat. Add onion and garlic and cook for 6-8 minutes, stirring, until soft. add vegetable stock and cream, then season with sea salt and freshly ground black pepper. Bring to just below boiling point and cook, stirring occasionally, for 8-10 minutes until the mixture has reduced by one-quarter. Remove the pan from the heat, then fold through the parmesan.
  2. Meanwhile, cook the ravioli in salted boiling water according to the packet instructions until al dente, adding the peas for the final 2 minutes. Drain.
  3. Toss the peas and the ravioli ‘pillows’ through the creamy sauce. Divide among four bowls, scatter with chives and serve.

Find it online: https://legenrecipes.com/recipe/creamy-peas-and-pillows/