Heat oil in a saute pan over medium heat. Add leeks and saute until slightly caramelized, which should take about 4-5 minutes. Add garlic and crushed red pepper flakes until garlic is fragrant for one minute. Deglaze with white wine and reduce by 1/2. Add heavy cream, lemon zest and Pecorino cheese.
Simmer sauce until thickened and cheese is melted, for 3-4 minutes.Season to taste with kosher salt.
Then heat ravioli per manufacturer's instructions.
Add hot ravioli to sauce and toss to combine. Place ravioli on a dish to serve.
Ingredients
3 tbsps. cheese, Pecorino, grated
2 garlic, clove(s), thinly sliced
Kosher salt, to taste
1/2 cup leek(s)
1/2 tsp. lemon zest
2/3 cup Nature's Best Dairy® Cream, Heavy
1 tbsp. oil, vegetable
6 Piancone® Ravioli, Shrimp and Asparagus, Half Moon
