Oven-Baked Ravioli with Spinach and Cheeses

• 2 packages (2x375g) frozen village ravioli
• 1 vegetable stock cube
• 1 teaspoon (8g) salt

For the Filling

• 1/4 cup (65ml) olive oil
• 1 leek, white part only (150g), finely chopped
• 3-4 spring onions (60g), finely chopped
• 2 cloves garlic, finely chopped
• 3 bunches (500g) spinach, roughly chopped
• 1 package (200g) Cream Cheese
• 1 cup (175g) fresh salted ricotta (anari)
• 1 level teaspoon (6g) salt
• 1/2 teaspoon black pepper
• 3 tablespoons (30g) fresh parsley, finely chopped
• 1 package (500g) heavy cream (cooking cream)
• 1 cup (100g) grated halloumi (sheep/goat cheese)
• 1 cup (100g) grated mozzarella

1. In a pot, add plenty of water, and once it heats up, add the vegetable stock cube and the salt. Stir and add the ravioli directly from the freezer. When the water starts boiling again, lower the heat and boil for 10 minutes. Drain well.
2. Meanwhile, in a frying pan, pour the olive oil and sauté the leek and the spring onions. Add the garlic and the spinach. Stir until the spinach wilts and then add the cream cheese, the ricotta, the salt, and the pepper.
3. Stir until the cheese softens. Add the parsley and mix. Place the drained ravioli in a baking dish and add the spinach mixture, stirring gently to combine. Pour the heavy cream over the dish and sprinkle with the halloumi and mozzarella. Bake in a preheated oven at 180°C (350°F) for 30-40 minutes, or until the surface is golden brown.