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

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)

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.