We're leaning into the Greek vibes of our delicious spinach and feta ravioli with a quick and rustic zucchini pan sauce that's tangy with lemon and fragrant with dill. Add a non-negotiable sprinkling of parmesan and a perky rocket and pear salad and you're on your way to pasta greatness.
Bring a large saucepan of salted water to the boil. Meanwhile, cut zucchini into 1cm pieces. Finely grate lemon zest and juice. Thinly slice garlic. Roughly chop dill.
Melt butter in a frypan over medium heat. Add zucchini and cook, stirring, for 4–5 minutes or until golden and softened. Add garlic and lemon zest and cook for 30 seconds or until fragrant. While the zucchini is cooking, continue with step 3.
Thinly slice pear. Place pear, ½ the lemon juice, olive oil, salt and pepper in a bowl big enough for the salad and toss to combine. Set aside until ready to serve.
Add ravioli to boiling water and cook for 3 minutes. Drain, reserving 60ml (¼ cup) pasta cooking water.
Add ravioli to zucchini mixture with baby spinach leaves, ½ the parmesan, dill, remaining lemon juice and reserved pasta cooking water. Gently toss to coat ravioli in sauce. Season to taste with salt and pepper.
Add rocket to bowl with pear and toss to combine. Divide ravioli between plates and sprinkle with remaining parmesan. Serve with pear and rocket salad.