Try this cheat: One Pot Creamy Lemon and Spinach Ravioli

We all know how it goes. A busy day, perhaps a few problems to overcome. By supper time we are feeling drained and hungry. Well, I’m all for a good cheat recipe and this is an excellent one. Ready in a flash, this creamy One Pot Lemon and Spinach Ravioli uses shop-bought ravioli as the base for a filling and nutritious meal for two.

Try this cheat: One pot lemon and spinach ravioli

Recipe by Olive MagazineDifficulty: Very easy




Total time




  • ravioli 250g pack, (any kind will do)

  • frozen peas 100g

  • baby spinach 100g, chopped

  • vegetable stock 200ml, hot

  • soft cheese 4 tbsp

  • lemon 1, zested and juiced

  • parmesan (or veggie alternative) 50g, finely grated


  • Heat the oven to 200C/fan 180C/gas 6. Put the ravioli in a baking dish and scatter over the peas and spinach. In a jug, whisk together the hot stock with the soft cheese, lemon zest and juice, and 1/2 the parmesan. Season well, pour over the ravioli, cover with foil and bake for 10 minutes.
  • Take off the foil, sprinkle with the remaining parmesan, then bake for a further 5 minutes before serving.