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Cheat's primavera ravioli recipe

Cheat's primavera ravioli recipe

8 ratings

Impress dinner party guests with this clever cheat's primavera ravioli recipe using fresh lasagne sheets to make delicious ricotta and spinach parcels. See method

  • Serves 4
  • 35 mins, plus chilling
  • 389 calories / serving
  • Healthy


  • 100g spinach
  • 200g ricotta
  • 14 fresh lasagne sheets
  • 1 tsp olive oil
  • 1 egg white
  • 400g asparagus, trimmed and cut into 3cm pieces
  • 100g frozen peas
  • 2 tbsp low-fat crème fraîche
  • ½ lemon, finely zested and juice, plus extra zest to serve
  • 2 tbsp roughly chopped basil plus extra basil leaves left whole, to garnish
  • 1 tbsp finely grated Parmesan

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    5g 25%
  • Sugars

    6g 7%
  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 54.4g Protein 19.1g Fibre 6.4g


  1. Put the spinach into a colander and pour over a freshly boiled kettle of water. Allow to cool for 2 mins, then squeeze as much water out as possible and roughly chop. Put the spinach and ricotta into a bowl, season well and stir together.
  2. Fill a large bowl with boiling water. Carefully dip each lasagne sheet into the water, then lay out on a lined baking tray and drizzle with a little bit of oil to stop them from sticking together. Cut each sheet into 4 quarters and brush two of them with egg white. Put ½ tsp of the ricotta mixture onto the piece of pasta with the egg white, then top with another piece of pasta and press the sides together to seal in the filling. Place on a baking tray lined with baking paper. Repeat until you have used up all the mixture and pasta, then cover and chill for 30 mins (or up to 3 hrs if needed).
  3. Heat the oil in a large frying pan over a medium-high heat and fry the asparagus for 3 mins until al dente, adding the peas for the final 1 min. Stir in the lemon zest and juice, then turn off the heat.
  4. ​Bring a large pan of water to the boil and, using a slotted spoon, lower the ravioli into the water and boil for 1 min, then drain, reserving a small cupful of the pasta water. Gently toss the ravioli with the asparagus, peas, crème fraiche and a splash of the pasta water, then serve with extra lemon zest, basil and a scattering of Parmesan.​

​Get ahead: Make the ravioli up to 3 hours in advance and keep covered in the fridge. Continue with the asparagus just before serving.​

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