Spinach, Snow Peas and Ravioli

If you are only going to make one pasta dish this week, make it this one.  
With a light, fresh sauce that the ravioli isn't drowning in.

500g fresh ravioli
big handful spinach, roughly chopped
15 to 20 snowpeas
1 tbsp fresh parsley, chopped
4 cloves garlic, minced
2 tbsps sundried tomatoes in oil, roughly chopped
2 tbsps olive oil
2 tbsps butter
2 tbsps lemon juice
few grinds of black pepper
sprinkle of sunflower seeds (optional)
parmesan to serve

Cook ravioli as directed on your package. I used spinach and cheese ravioli, 4 minutes was all it needed. Drain and reserve the ravioli in a bowl. You could toss with a bit of olive oil if you like.

In a large skillet heat butter and oil, and add the sundried tomatoes and snowpeas.

I sliced them lengthwise to see the little peas inside, but you could keep them whole. Stir fry about 3 minutes. Remove the peas and tomatoes from the pan to the ravioli bowl, leaving the oil/butter in the pan.

Stir the garlic into the hot oil and remove from heat almost immediately. Add the lemon juice. 
Return the ravioli etc to the skillet coating with sauce.
Finally add the spinach and parsley.

 A few grinds of fresh black pepper, some parmesan cheese and, if you are using them, sunflower seeds to top it off. Typically I think pine nuts would be used with this type of dish. But they're really expensive. Sunflower seeds added just the right bit of crunch.

Seriously yummy!

Serves 3-4