Lemon Butter Chicken Ravioli

Lemon Butter Chicken Ravioli

25 min, serves 4

Ingredients

ravioli            500g
chicken thighs     600g
butter             80g
lemon              2
frozen peas        300g
basil              handful
parmesan           to serve
salt and pepper    to season

Shop bought spinach and ricotta ravioli, keep the sauce light.
No peas? Courgette, asparagus or green beans work too. A spoon of cosmic souvla sauce over the top is a good extra.

Recipe

1. Season the chicken hard and fry in a little oil until golden and cooked through. Rest, then slice or shred. A shop rotisserie chicken is fine instead.

While the chicken cooks, prep the rest: zest and juice the lemons, grate the cheese, get the pasta water on. Make the sauce in the chicken pan. The end goes fast.

2. Cook the ravioli, scoop out and keep to one side. Save a mug of the pasta water.

3. In the pan, make the sauce:

[butter 80g, water 120g, lemon zest and juice 2, peas 300g]

Simmer until the peas are bright, but don’t reduce it fully or it splits.

4. Add the ravioli and chicken. Toss gently to coat, splash in pasta water if it needs loosening, and simmer 1 minute.

The pasta water and cheese pull the sauce together so it clings. Add the water a splash at a time and toss hard. Swap 50g of the water for cream for a richer sauce.

5. Plate up. Torn basil, grated parmesan, black pepper, a squeeze more lemon.

Cheddar works too, grated fine and added off the heat.