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Ingredients
- 1.5 litres (6 cups) chicken stock
- 350 g (12 oz) fresh veal ravioli
- 2 strips lemon zest (6 cm/2½ inches long), white pith removed
- 150 g (5½ oz) baby English spinach leaves, stems removed
- ½ teaspoon lemon oil
- 1–2 tablespoons lemon juice
- 40 g (½ cup) shaved Parmesan, to serve (optional)
Method
1. Pour the stock into a large saucepan and bring to the boil. Add the veal ravioli and lemon zest and cook for 3–5 minutes, or until the ravioli floats to the top and is tender.
