Elevate our ready-made spinach and ricotta ravioli with a creamy lemon sauce and crispy fried sage to create an impressive dinner party dish, our take on Shelina Permalloo’s recipe from Cooking with the Stars.
Shelina Permalloo
After winning MasterChef in 2012, Shelina Permalloo has been fully immersed in the food world as a professional cook and writer. She has worked at Michelin-starred restaurants, written two cookbooks and regularly appears on TV and radio.
15MIN
Total time
Ingredients
Servings
6
For the sauce
1 tbsp
M&S Remarksable Value unsalted British butter
2 tbsp
olive oil
25 g
fresh sage
2 cloves
M&S Remarksable Value garlic, finely chopped
300 ml
double cream
1/2
M&S Remarksable Value lemon, zested, juiced
To serve
3 packs
(750 g)
(750 g)
M&S spinach and ricotta ravioli
150 g
frozen petit pois
as needed
truffle olive oil
Nutrition per serving
Calories
708kcal
Fat
41.7 g
Saturates
20.9 g
Sugars
11.7 g
Salt
1017.4 mg
