Spinach and Ricotta Ravioli with Lemon Cream Sauce

Steps

1. a large pot of salted water to the boil.
2. Heat butter in a large fry-pan on low to medium heat and cook shallot for 2–3 minutes until softened but not coloured. Add thyme and garlic and cook a further 1 minute. Add wine and increase heat to high, simmer for about 3 minutes until liquid has almost completely reduced. Remove pan from heat while you add cream, lemon zest (reserve a pinch to serve), broccoli and peas. Return to low to medium heat and simmer gently for 1–2 minutes. Remove pan from heat and season to taste with salt and lots of freshly ground black pepper.
3. Once water is boiling, add ravioli and simmer on a rolling boil (not a rapid boil so pasta does not get damaged) for about 4 minutes, or until pasta floats to surface and is al dente (just tender). Reserve ¼ cup pasta cooking water then drain and gently toss pasta through the sauce in pan. Add 1–2 tablespoons reserved cooking water, if required, to loosen sauce. Add spinach and return pan to low heat to heat through until spinach has wilted.
4. Spoon ravioli with lemon cream sauce into bowls. Dollop a little sundried tomato pesto on top, garnish with fresh thyme leaves, a pinch of lemon zest and a squeeze of lemon juice.