White Wine Leek Ravioli


  • 1 Package ravioli cook according to package direction (preferably a minute or two less so it's really al dente) - Reserve 1 Cup of the cooking pasta water
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • 2 Leeks sliced
  • 4 Tbsp butter
  • Salt
  • Pepper
  • Chili flakes
  • 1/2 Cup white wine
  • 1/2 Cup heavy cream
  • Parmesan cheese


  1. Start the pasta, then In a big pan heat the butter. 

  2. Add the sliced leeks and cook for 6 minutes or until most of it it's transparent and you have a couple of crunchy golden bits.

  3. Add the white wine and cook for 2 more minutes or until the wine has reduced.

Add the heavy cream and the salt, pepper and chili flakes.

  1. Add the ravioli and the cooking pasta water, add the lemon juice and the lemon zest as well and let it cook for 2 minutes stirring constantly.
  2. Remove from the heat and serve with parmesan cheese.