Spinach and Feta Ravioli with Zucchini, Lemon and Dill
We're leaning into the Greek vibes of our delicious spinach and feta ravioli with a quick and rustic zucchini pan sauce that's tangy with lemon and fragrant with dill. Add a non-negotiable sprinkling...
Ingredients
- 200g spinach and feta ravioli
- 1 zucchini, cut into 1cm pieces
- 1 lemon, zested and juiced
- 2 garlic cloves, peeled and thinly sliced
- 50g dill, roughly chopped
- 1 pear, thinly sliced
- 50g butter
- 60ml (¼ cup) pasta cooking water
- baby spinach leaves
- 80g parmesan, grated
- olive oil
- salt
- pepper
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