• 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 minute. Transfer to a small bowl and season with salt and pepper to taste.

• Half-fill a large saucepan with boiling water.
• Bring to the boil over high heat, add spinach & ricotta ravioli and cook until ‘al dente’, 2-3 minutes.
• Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). 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 herb & mushroom seasoning, cream (see ingredients) and the reserved pasta water, stirring, until slightly thickened, 1 minute. Stir through cooked ravioli and baby leaves, until wilted, 1 minute. Season with salt and pepper. 

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