Ravioli with Peas & Zucchini

Smart health tip:  If you cook your ravioli the day before and store it in the fridge (& re-heat it the next day) you increase the starch resistance insoluble fibre, reduce the carbohydrate content by 80% and increase the beta-glucan content.


100g peas (frozen peas are fine)

2 large zucchinis, coarsely grated or julienned in a mandolin

Good quality pre-made ravioli 400g

2 cloves garlic, crushed

2 finely chopped red chilli’s

Zest of half lemon

½ cup fresh chopped flat leafed parsley

2 tablespoons Extra Virgin Olive Oil

Freshly grated parmesan cheese (optional)

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Bring a large pan of water to boil.


While water is boiling heat olive oil in a frying pan over a medium heat.  Add garlic and chilli, stir for approx 3 minutes.  Add peas and zucchini, cook for extra 4 – 5 minutes or until soft.


Add ravioli to pan of boiling water and cook as per instructions.  Drain when cooked, keeping back ½ cup of the boiled water.


Add ravioli to the pea and zucchini mixture, add lemon zest and parsley, a little bit of the boiled water to moisten, serve immediately with a sprinkle of parmesan cheese.

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