A simple yet decidedly sophisticated supper that’s ready in just 10 minutes.
- CourseMain meal
- Prepare5 mins
- Cook5 mins
- Total time10 mins
Bring a large pan of salted water to the boil. Add the ravioli and simmer for 4 minutes.
Meanwhile, heat the butter in a small frying pan over a medium-high heat. Once foaming, add the lemon zest and cook for 1 minute, then add the lemon juice, to taste, and chilli flakes (if using); bubble for 1-2 minutes more.
Using a large slotted spoon, carefully lift the ravioli from the hot water, gently shaking off the excess water. Divide between plates, spoon over the lemon-butter sauce and season. Scatter with the dill and rocket leaves to serve.
This delicate herb has a light aniseed flavour and pairs brilliantly with fish and seafood. Add it to mackerel pâté or pasta with smoked salmon and cream sauce.