Ravioli with artichokes, leek & lemon

Ravioli with artichokes, leek & lemon

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(7 ratings)

Prep: 10 mins Cook: 10 mins

Easy

Serves 2
Fresh stuffed pasta makes a great base for a speedy Italian-inspired supper - mix with marinated artichokes and a creamy lemon sauce

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal513
  • fat31g
  • saturates13g
  • carbs43g
  • sugars7g
  • fibre9g
  • protein16g
  • salt3.5g
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Ingredients

  • 280g jar artichoke antipasto, drained reserving 1 tbsp oil, artichokes roughly chopped
  • 1 large leek, finely sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 1 garlic clove, crushed
  • 3 tbsp cream cheese
  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 250g pack spinach & ricotta ravioli
  • 2 large handfuls rocket and grated Parmesan (or vegetarian alternative) to serve (optional)
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

Method

  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. 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.

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Comments (5)

clamlett's picture
5

Lemon and artichoke is such a good combination. Going to try throwing some kale into the mix tonight.

KRudin17's picture
5

Really easy and tasty dinner

saiz's picture
5

This dish is a lovely summer's evening dinner.

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