V: Fresh and Zesty - Ravioli with Artichokes, Leek and Lemon

15:38:00 Unknown 0 Comments

I found this recipe in the April BBC GoodFood magazine, and it sound so scrumptious that I had try out myself. I use a lot of their recipes online and they never disappoint. This dish was no exception. If you are looking for a vegetarian dish packed with flavour, this one is it! I tweaked it a little to suit my taste, but feel free to use the original. An added bonus is that it only takes 20 minutes!
Ingredients V

280g of antipasto artichoke hearts, roughly chopped
1 medium sized leek, finely sliced
1 garlic clove, minced
4 tbsp of cream cheese
zest of one lemon, plus one squeeze of juice
250g of spinach and ricotta ravioli
parmesan, to serve

Cooking Time! 

1. Gently, using a power towel, dab of most of the oil from the artichoke hearts. 
2. As you are preparing the sauce, cook your ravioli according to packet instructions. 
3. Heat about 1 tbsp of oil from the artichoke jar, then add the leek and garlic. Saute until the leek is soft. 
4. Stir in the artichoke, cream cheese and lemon zest. 
5. Add a squeeze of lemon, a dash of salt and black pepper to taste. 
6. When the ravioli is done, add it to the pan of sauce and mix well. Be careful as not to break the ravioli! 
7. Serve up with a sprinkle of parmesan. 
8. Enjoy!