Creamy Prawn, Leek & Spinach-Ricotta Ravioli

• Pour boiling water into a large saucepan over high heat. • Bring to the boil, add spinach & ricotta ravioli and cook until al dente, 2-3 mins. • Reserve pasta water (1/2 cup for 2P / 1 cup for 4P). Drain pasta and return to the saucepan.

TIP: The pasta will naturally separate as it cooks!

• Meanwhile, return frying pan to medium-high heat with a drizzle of olive oil and the butter. • Cook sliced leek and celery, stirring, until softened, 4-5 minutes. Add remaining garlic and cook until fragrant, 1 minute. • Add tomato & herb seasoning, longlife cream (see ingredients) and the reserved pasta water, stirring, until slightly thickened, 1 minute. Stir through cooked ravioli and baby spinach leaves, until warmed through and wilted, 1 minute. Season with salt and pepper. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, return frying pan to medium-high heat with a drizzle of olive oil and the butter. • Cook prawns, sliced leek and celery, tossing, until prawns are pink and starting to curl up, 3-4 minutes. Add remaining garlic and cook until fragrant, 1 minute. • Add tomato & herb seasoning, cream (see ingredients) and the reserved pasta water, stirring, until slightly thickened, 1 minute. Stir through cooked ravioli and baby leaves, until warmed through and wilted, 1 minute. Season with salt and pepper.