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Ravioli with artichokes, leek & lemon

Ravioli with artichokes, leek & lemon

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A star rating of 5 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal513
fat31g
saturates13g
carbs43g
sugars7g
fibre9g
protein16g
salt3.5g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, April 2014

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A star rating of 5 out of 5.11 ratings
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