Pumpkin and Sage ravioli with Leek

This is the last of the leek - I promise! Going on holidays at the end of the week so trying to empty out all my food from the fridge. This is a super-quick and easy meal that is filing whilst not being too heavy.

From the chopping board to your belly in less than 15 minutes!



I used a single serve packet of pumpkin and sage ravioli, but if you would like to make more, just scale up the ingredients to suit.

1/2 a leek, halved again and sectioned thinly.
1 tbs minced garlic (lots for me 'cos ive got a cold! you can use less)
a dash of olive oil
1tsp pesto
a dash of milk
salt and pepper to taste
sundried tomatoes and shaved parmesan for garnish


Cook the ravioli as per packet instructions. While thats on the boil -

Put the sliced leek, garlic, olive oil and salt and pepper into a small saucepan. Sautee leeks till nice and green and going clear. Add your splash of milk, stir over a low/medium heat - once thats reduced a bit (about 2 minutes) add the pesto and stir. Take off heat.

Drain pasta into a bowl. Add leek and sauce, garnish with sundried tomatoes and shaved parmesan. Enjoy!