Ravioli with a Leek ,Chilli & Lemon Zest Butter - Dell'Ugo Recipe No.18

It's been a while since I cooked any of my favourite filled fresh pasta - Dell'Ugo of course. This is partly because I've been cooking other things and because my local Waitrose has stopped stocking all but 3 flavours! Typically, they have in stock the flavours for which I have already completed the "Dell'Ugo Pasta Challenge". To get hold of a couple of packets of "Roasted Pumpkin & Chorizo Ravioli" I had to place a grocery delivery with Ocado! While I was at it, I ordered some of packets of some of the other flavours and put them in the freezer. I wonder if they taste as good from frozen?

Recipe No.18 "Leek, Chilli & Lemon Zest Butter" is found on the back of the "Roasted Pumpkin & Chorizo Ravioli". It is yet another, quick and very tasty way to serve the ravioli. We had this for lunch today and I think it took me about 10 minutes to prep and serve. The longest part is boiling the water for the pasta. As usual, because we are greedy, we have one packet each. I really liked the way the leeks absorbed the lemon juice and were very "fresh" with the creamy contents of the ravioli. The extra heat from the chilli and flavour from the garlic and parsley add colour and punch.

Here's my version which isn't that different - some of the quantities have been tweaked due to using extra ravioli.

Leek, Chilli and Lemon Zest Butter (to go with Dell'Ugo Roasted Pumpkin & Chorizo Ravioli)
Serves 2 hungry people


Ingredients

1 x Leek, cleaned and sliced
1 x red chilli, deseeded and finely sliced
zest from half a lemon
juice from a whole lemon
40g butter
1 x clove of garlic, minced/crushed
large bunch of flat leaf parsley, chopped
2 x 250g packets of Dell'Ugo Roasted Pumpkin & Chorizo Ravioli

Method:
Get a large pan of salted water on the boil ready for the pasta.
Make sure you have prepped all your veg etc.
Gently fry the leeks in the butter with the garlic and chilli. For about 3 minutes or until the leeks soften.
Remove from the heat and stir in the parsley, lemon zest and lemon juice.
Put the pasta in to cook - takes about 3 minutes.
Stir the leeks etc. into the drained, cooked pasta and serve immediately. My OH preferred this with some grated parmesan on top.