Ravioli with Artichokes, Leek & Lemon
Serves 2
Prep Time 10 mins
Cooking 10 mins
Level low
Ingredients
- 280g jar of Mayor artichoke antipasto, drained reserving 1 tbsp oil, artichokes roughly chopped
- 1 large leek, finely sliced
- 1 garlic clove, crushed
- 3 tbsp cream cheese
- zest and juice 1 lemon
- 250g pack of Divini spinach & ricotta ravioli
- 2 large handfuls rocket and grated Hanini Pekorin cheese
Heat the oil from Mayor 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.
Meanwhile, cook Divini 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 Hanini Pekorin cheese.
