• Boil the kettle.
• Thinly slice celery.
• Slice lemon into wedges. 

• 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 minutes.
• Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain 
ravioli, then return to the saucepan. 

TIP: The pasta will naturally separate as it cooks!  
TIP: “Al dente” pasta is cooked through but still slightly firm in the centre.

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of 
olive oil.
• Cook celery and sliced leek until tender, 5-6 minutes. 
• Add garlic paste and cook until fragrant, 1 minute.
• Add tomato sugo, vegetable stock powder, the brown sugar and reserved 
pasta water, stirring, until slightly thickened, 1-2 minutes.
• Remove from heat, then add cooked ravioli, tossing, until coated. Season  
to taste with salt and pepper.  

• Divide spinach and ricotta sugo ravioli between bowls.
• Top with rocket leaves, then squeeze with some lemon juice and drizzle 
with olive oil.
• Sprinkle over grated Parmesan cheese and serve with any remaining lemon 
wedges. Enjoy!