Raw Ham Tortellini with Artichoke and Leek Sauce

500 g Raw Ham Tortellini
500 g artichokes
2 small leeks
1 onion
1 lemon
1/2 glass of white wine
extra vergin olive oil
salt and pepper to taste
pecorino romano cheese to taste

Clean the leeks by removing the roots at the base, the tough part of the leaves and the outer leaves. Bring plenty of salted water to the boil for the tortellini. Heat the oil in a frying pan on the stove. When it is hot enough, add the diced onion and sliced leeks. Turn the heat down to the minimum and sweat them until softened. This takes about 15 minutes. Thinly slice the artichokes. Add them to the vegetables, deglaze with wine and cook until all the vegetables are soft. Bring the water to the boil. As soon as it starts boiling, add the tortellini and cook them for as long as necessary and then drain, reserving a ladleful of the pasta cooking water. Put the tortellini into the pan with vegetables and add a little of the pasta cooking water. Then sprinkle with grated lemon zest and pecorino cheese. Sauté the tortellini in the pan. Season with plenty of pepper and serve.