• Boil the kettle. Finely chop garlic and celery.
• In a large frying pan, heat a good drizzle of olive oil over medium-high heat.
• Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 2-3 minutes. Add half the garlic and cook until fragrant, 1 minutes. Transfer to a small bowl and season to taste.

• 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.

• Divide creamy leek and spinach-ricotta ravioli between bowls. Sprinkle over garlic pangrattato, grated Parmesan cheese and a pinch of chilli flakes (if using) to serve. Enjoy!