Ravioli with artichokes, leek & lemon

10-30 minutes 2 of 5-a-day 2 servings 600 kcal or less fibre meals for two pasta recipes quick supper ready in 20 minutes

N/A

Source

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)

Method

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.

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.