Creamy peas and pillows

Creamy peas and pillows


A healthy, kid friendly pasta dish perfect for a busy week-night.

The ingredient of Creamy peas and pillows

  1. 20g unsalted butter
  2. 1 onion, finely chopped
  3. 2 garlic cloves, finely chopped
  4. 1 cup (250ml) Massel vegetable liquid stock
  5. 300ml thickened cream
  6. 2/3 cup (50g) grated parmesan, or vegetarian hard cheese
  7. 500g packet ricotta & spinach ravioli
  8. 2 cups (240g) frozen peas
  9. 1 tablespoon chives, chopped

The instruction how to make Creamy peas and pillows

  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.

Nutritions of Creamy peas and pillows

calories: 645.539 calories
calories: 43 grams fat
calories: 27 grams saturated fat
calories: 42 grams carbohydrates
calories: 6 grams sugar
calories: 21 grams protein
calories: 120 milligrams cholesterol
calories: 1111.2 milligrams sodium
calories: NutritionInformation

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