Beef Ravioli with Greens, Parmesan and Lemon

Put a large pot of salted water on stove and bring to a boil (for cooking the pasta in step 3). Trim ends from broccolini and cut in half. De-stem silverbeet (discard stems) and roughly chop leaves. Zest lemon and cut in half. Pick flatleaf parsley leaves and roughly chop (discarding stems).

Tip! You use both the lemon zest and lemon juice in this recipe

Heat a drizzle of olive oil in a deepsided pan over medium-high heat. Add butter and as it starts to foam, add the broccolini and silverbeet, cooking for 3-5 minutes until just tender, wilted slightly and bright green. Squeeze over lemon juice to taste.

Add beef ravioli to the pot of boiling water, stir gently and cook for 4 minutes. They will float to the surface as they start to cook. Drain, reserving a few tablesoons of cooking water.

Add cooked pasta to the pan with greens, along with lemon zest (to taste) and half the parmesan and parsley. Heat for a further minute. Taste and adjust seasoning if necessary. If yours is a little dry - add a tbsp or 2 of reserved cooking water.

Divide pasta and greens between bowls and garnish with remaining parmesan and parsley. Enjoy!

Put a large pot of salted water on stove and bring to a boil (for cooking the pasta in step 3). Trim ends from broccolini and cut in half. De-stem silverbeet (discard stems) and roughly chop leaves. Zest lemon and cut in half. Pick flatleaf parsley leaves and roughly chop (discarding stems).

Tip! You use both the lemon zest and lemon juice in this recipe

Heat a drizzle of olive oil in a deepsided pan over medium-high heat. Add butter and as it starts to foam, add the broccolini and silverbeet, cooking for 3-5 minutes until just tender, wilted slightly and bright green. Squeeze over lemon juice to taste.

Add beef ravioli to the pot of boiling water, stir gently and cook for 4 minutes. They will float to the surface as they start to cook. Drain, reserving a few tablesoons of cooking water.

Add cooked pasta to the pan with greens, along with lemon zest (to taste) and half the parmesan and parsley. Heat for a further minute. Taste and adjust seasoning if necessary. If yours is a little dry - add a tbsp or 2 of reserved cooking water.

Divide pasta and greens between bowls and garnish with remaining parmesan and parsley. Enjoy!