Ravioli with artichokes, leek & lemon
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 280g jar artichokeantipasto, drained reserving 1 tbsp oil, artichokes roughly chopped
- 1 large leekfinely sliced
- 1 garlic clovecrushed
- 3 tbsp cream cheese
- zest and juice 1 lemon
- 250g pack spinach & ricotta ravioli
- 2 large handfuls rocketand grated Parmesan (or vegetarian alternative) to serve (optional)
Nutrition: per serving
- kcal513
- fat31g
- saturates13g
- carbs43g
- sugars7g
- fibre9g
- protein16g
- salt3.5g
Method
step 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.
step 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.
