Main Meals

Chicken and Pine Nut Ravioli with Lemon Burnt Butter

Cooking time
Less than 30 mins


  • 100g minced chicken
  • 1 tablespoon toasted pine nuts
  • 2-3 anchovy fillets, finely chopped
  • 2 tablespoons mixed herbs (e.g. rosemary, oregano, parsley, chives, basil)
  • 10 wonton wrappers
  • 20g butter
  • 1/2 teaspoon finely grated lemon zest
  • 2 teaspoons lemon juice
  • 25g baby spinach
  • 1 teaspoon toasted pine nuts, extra


Combine the chicken mince, pine nuts, anchovies and herbs in a bowl and mix well.

Lay five wonton wrappers on a tray and place 2 teaspoons of chicken mixture onto the centre of each wrapper. Moisten the edges and place the remaining wrappers on top of each, pressing down the edges gently to seal.

Bring a medium saucepan of salted water to the boil and add ravioli. Cook for 5 minutes or until cooked through. Drain well.

Meanwhile, to make the sauce, melt the butter in a small saucepan over medium heat and cook until golden brown. Remove from heat and add the baby spinach, lemon zest and juice.

Place the ravioli on a serving plate and drizzle with the lemon burnt butter sauce and sprinkle with extra pine nuts.

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Leftover ingredients

  • Anchovy fillets
  • Wonton wrappers
  • Baby spinach

Recipes for leftovers

Chicken and Pine Nut Ravioli with Lemon Burnt Butter
Main Meals