Creamy Mushroom & Ricotta Ravioli

• Meanwhile, finely chop garlic.
• Zest lemon to get a pinch, then slice into wedges. 

• When the zucchini has 5 minutes remaining,  
half-fill a large saucepan with boiling water and add 
a generous pinch of salt.
• Cook mushroom ravioli over high heat until  
‘al dente’, 3 minutes.
• Reserve some pasta water (see ingredients). Drain 
ravioli, then return to the saucepan.
TIP: The pasta will naturally separate as it cooks! 
TIP: ‘Al dente’ pasta is cooked through but still slightly 
firm in the centre.

• Heat a large frying pan over medium-high heat with 
a drizzle of olive oil.
• Cook garlic and herb & mushroom seasoning until 
fragrant, 1 minute.
• Add light cooking cream, lemon zest and the 
reserved pasta water. Simmer until slightly 
thickened, 2-3 minutes. 

• Remove pan from heat, then stir through roasted 
zucchini, baby spinach leaves, a generous squeeze 
of lemon juice and cooked ravioli. 
• Season to taste with salt and pepper.