280 g jar artichokes 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
250 g pack spinach & ricotta ravioli
2 large handfuls rocket and grated Parmesan (or vegetarian alternative) to serve (optional)
- 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.