Uploaded March 2026 | Updated September 2026, 2 weeks ago
We cook the ravioli in the lemon sauce (no separate pan), so every bite is tender, zingy and perfectly coated.
Ingredients
2 tablespoons olive oil
3 cloves garlic peeled and very finely sliced (or minced if you prefer)
¼ teaspoon salt
¼ teaspoon black pepper
500 g 1/1lb fresh ravioli (use your favourite flavour)
60 ml 1/4 cup white wine
240 ml 2 cup vegetable stock
2 tablespoons fresh lemon juice juice of approx. 1 lemon
4 tablespoons double heavy cream
50 g 1/2 cup vegetarian Italian-style hard cheese, finely grated (or use Parmesan for non- vegetarian)
65 g 2 cups mild rocket leaves
To Serve:
Black pepper
Finely grated vegetarian Italian-style hard cheese
Instructions
✅Heat the oil in a large frying pan (skillet) over a low heat.
✅Add the garlic, salt and pepper, and gently sauté for 4-5 minutes, until the garlic softens.
✅Stir in the fresh ravioli, then turn up the heat to medium-high.
✅Add the wine and let it bubble for 1 minute, then add the stock and lemon juice. Stir together and let it simmer for 3-4 minutes, carefully stirring, occasionally.
✅Carefully stir in the cream and cheese and cook for a further 1-2 minutes, stirring often, until the ravioli is piping hot throughout (you can check this by slicing into one of the pieces of ravioli).
✅Turn off the heat and stir in the rocket – it should wilt slightly.
✅Divide between bowls and top with black pepper and a little more finely grated cheese.
We cook the ravioli in the lemon sauce (no separate pan), so every bite is tender, zingy and perfectly coated.
Ingredients
2 tablespoons olive oil
3 cloves garlic peeled and very finely sliced (or minced if you prefer)
¼ teaspoon salt
¼ teaspoon black pepper
500 g 1/1lb fresh ravioli (use your favourite flavour)
60 ml 1/4 cup white wine
240 ml 2 cup vegetable stock
2 tablespoons fresh lemon juice juice of approx. 1 lemon
4 tablespoons double heavy cream
50 g 1/2 cup vegetarian Italian-style hard cheese, finely grated (or use Parmesan for non- vegetarian)
65 g 2 cups mild rocket leaves
To Serve:
Black pepper
Finely grated vegetarian Italian-style hard cheese
Instructions
✅Heat the oil in a large frying pan (skillet) over a low heat.
✅Add the garlic, salt and pepper, and gently sauté for 4-5 minutes, until the garlic softens.
✅Stir in the fresh ravioli, then turn up the heat to medium-high.
✅Add the wine and let it bubble for 1 minute, then add the stock and lemon juice. Stir together and let it simmer for 3-4 minutes, carefully stirring, occasionally.
✅Carefully stir in the cream and cheese and cook for a further 1-2 minutes, stirring often, until the ravioli is piping hot throughout (you can check this by slicing into one of the pieces of ravioli).
✅Turn off the heat and stir in the rocket – it should wilt slightly.
✅Divide between bowls and top with black pepper and a little more finely grated cheese.
