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.


9.877 ozartichoke antipasto, drained reserving 1 tbsp oil, artichokes roughly chopped
1 largeleek, finely sliced
garlic clove, crushed
3 Tbspscream cheese
zest and juice lemon
8.818 ozpack spinach & ricotta ravioli
2 large handfulsrocket 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.



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.