Ravioli With Artichokes, Leek & Lemon
Follow this excellent gluten free recipe to make the best Ravioli with artichokes, leek & lemon of your life. Preparation time: 20 minutes. 2 servings.
Servings
2
Preparation time
Preparation time
10 min
Cooking time
10 min
Total time
20 min
Ingredients
| 9.877 oz | artichoke antipasto, drained reserving 1 tbsp oil, artichokes roughly chopped |
| 1 large | leek, finely sliced |
| garlic clove, crushed | |
| 3 Tbsps | cream cheese |
| zest and juice lemon | |
| 8.818 oz | pack spinach & ricotta ravioli |
| 2 large handfuls | rocket and grated Parmesan (or vegetarian alternative) to serve (optional) |
Wine recommendations
Ravioli can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Mazzei Fonterutoli Chianti Classico with a 4.4 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.
Chianti
Trebbiano
Verdicchio
Instructions
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.