The 20 Min Pasta Dish You’ll Make on Repeat | Creamy Lemon Ravioli

This ravioli in a creamy garlic lemon sauce is a great way to up the game when it comes to using store-bought ravioli. It's all cooked in one pan so it's super quick and there's no need to cook the ravioli separately, it all cooks in the sauce so let's get cooking. Heat two tablespoons of olive oil in a large frying pan over a low heat. Now we're going to add three cloves of garlic that have been peeled and very finely sliced, plus quarter of a teaspoon each of salt and pepper. We're going to saute those together over that low heat for about four to five minutes until that garlic softens. Now add in 500 grams which is a little over a pound of fresh ravioli and increase the heat to medium high. Add in 60 ml which is about quarter of a cup of white wine and let it bubble for about a minute. Now add in 240 ml which is about a cup of vegetable stock plus the juice of a fresh lemon. Stir it all together and let that simmer for about three to four minutes stirring occasionally. Now add in four tablespoons of double or heavy cream and 50 grams or about half a cup of finely grated Italian hard cheese, you can use vegetarian or non-vegetarian whichever is your preference. Stir it together and heat through for a further one to two minutes stirring often until that ravioli is piping hot throughout. Now turn off the heat and stir in 65 grams which is about two cups of mild rocket. Once that rocket's wilted you can divide the ravioli between bowls and topped with a sprinkling of black pepper and a little bit more of that grated cheese. Just look at that sumptuous garlicky creamy lemon sauce.