Ravioli with artichokes, leek & lemon

Fresh stuffed pasta makes a great base for a speedy Italian-inspired supper – mix with marinated artichokes and a creamy lemon sauce

  • Prep:10 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 513
  • fat 31g
  • saturates 13g
  • carbs 43g
  • sugars 7g
  • fibre 9g
  • protein 16g
  • salt 3.5g


  • 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)


  1. 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.

  2. 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.

Suggested recipes from this collection...