Pistachio and brown butter ravioli

6 INGREDIENTS • 5 STEPS • 10MIN

Pistachio and brown butter ravioli

Recipe

5.0

1 rating
Made with just six ingredients, this speedy pistachio and brown butter ravioli recipe is ready in 10 minutes but looks (and tastes) as good as what you’d get in a fancy restaurant. We’ve used our spinach and ricotta ravioli, but it would work just as well with any fresh ravioli from the Foodhall.
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Made with just six ingredients, this speedy pistachio and brown butter ravioli recipe is ready in 10 minutes but looks (and tastes) as good as what you’d get in a fancy restaurant. We’ve used our spinach and ricotta ravioli, but it would work just as well with any fresh ravioli from the Foodhall.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

10MIN

Total time

Ingredients

Servings
4
1
M&S Remarksable Value lemon
60 g
wild rocket
2 packs
(500 g)
M&S spinach and ricotta ravioli
75 g
M&S Collection Farmhouse British butter
75 g
M&S shelled pistachios, roughly chopped
To serve
to taste
parmesan
or vegetarian alternative
optional

Nutrition per serving

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Calories
559kcal
Fat
36.5 g
Saturates
15.4 g
Sugars
9.5 g
Salt
666.6 mg
Love This Recipe?
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Pistachio and brown butter ravioli
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Bring a large pan of salted boiling water to the boil.
step 2
Grate the lemon zest (1) over the rocket (60 g) and squeeze over the juice. Drizzle with a little olive oil, season with salt and toss together with your hands. Set aside.
step 3
Cook the ravioli (2 packs) for 3-4 minutes in the boiling water, according to the pack instructions.
step 4
Meanwhile, working quickly, add the butter (75 g) to a large frying pan over a medium-high heat. Cook for 2-3 minutes, until nutty and brown, then stir in the pistachios (75 g), reduce the heat to medium and cook for a further minute.
step 5
Use a spider to remove the ravioli from the pan and toss in the buttery, nutty sauce. Serve with the lemony rocket and some parmesan (to taste) grated on top, if you like.
step 5 Use a spider to remove the ravioli from the pan and toss in the buttery, nutty sauce. Serve with the lemony rocket and some parmesan (to taste) grated on top, if you like.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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