Ravioli with artichokes, leek & lemon

• artichoke g

  antipasto, drained reserving 1 tbsp oil, artichokes roughly chopped

• leek↗1

  finely sliced

• garlic clove↗1

  crushed

• cream cheese↗3 tbsp tbsp
• zest and juice 1 lemon
• spinach & ricotta ravioli250g g
• rocket↗2

  and grated Parmesan (or vegetarian alternative) to serve (optional)

Step-by-step instructions

1. 1

   Heat the oil from the artichokes in a large saucepan, then add the leek and garlic. Fry for 5 mins over a medium heat until the leek is soft. Stir in the artichokes, cream cheese and lemon zest, then heat through. Season to taste and add a squeeze of lemon juice.

2. 2

   Meanwhile, cook the ravioli following pack instructions. Drain, add to the pan with the artichokes and cream cheese, and toss through. Serve topped with the rocket and a grating of Parmesan, if you like.