Ravioli with artichokes, leek & lemon - Good Food Middle East
Fresh stuffed pasta makes a great base for a speedy Italian-inspired supper – mix with marinated artichokes and a creamy lemon sauce
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Ingredients
- 280g jar 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 spinach & ricotta ravioli
- 2 large handfuls rocket and grated Parmesan (or vegetarian alternative) to serve (optional)
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