• Boil the kettle. 
• Finely chop garlic.
• Thinly slice courgette into half-moons. 

• 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 pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain pasta and return to the saucepan. 

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook sliced leek and courgette until tender, 4-5 minutes. Add garlic and cook until fragrant, 1 minute.
• Add passata, vegetable stock powder, reserved pasta water, the butter and brown sugar.
• Simmer, stirring occasionally, until slightly reduced, 3-4 minutes. Stir through cooked ravioli and baby leaves, until warmed through and wilted, 1 minute. Season with salt and pepper. 

• Divide spinach and ricotta ravioli with garlicky tomato sauce between bowls. Sprinkle over grated Parmesan cheese to serve. Enjoy!