Mozzarella, Leek and Walnut Raviolini with Preserved Lemon, Sugar Snaps and Ricotta

Ready in 25 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, December 3, 2017.

When cooking ravioli, the water should be at a rolling boil, in between boiling and simmering, to ensure that the pasta does not split open.

Ingredients

Bring a large pot of salted water to the boil. Cut shallots into quarters lengthways; remove white flesh from preserved lemon and thinly slice rind; dice courgette 1cm; trim sugar snap peas.
Heat a drizzle of oil in a large fry-pan on mediumhigh heat and cook shallots and thyme for 3-4 minutes, until softened. While shallots cook, cook raviolini in pot of boiling water for 4-5 minutes, until tender. Drain well and toss with a little olive oil to prevent sticking. Set aside.
Add courgette and salt to pan and cook for 2-3 minutes, until courgette has softened. Add wine/first measure of stock and preserved lemon and simmer until almost all liquid has reduced, about 1 minute. Add remaining stock and simmer for about 2 minutes, until liquid has reduced by a quarter.
Toss through butter and sugar snap peas. Once sauce has emulsified, toss through cooked pasta and season to taste.
While sauce is cooking, cut pear into quarters then thinly slice and toss in a small bowl with rocket and a drizzle of olive oil. Season to taste.
To serve, divide mozzarella, leek and walnut raviolini between plates, scatter with pear, rocket leaves and ricotta cheese.