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Ravioli with Artichoke Sauce

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INGREDIENTS

Serves Four

1 9 – ounce package frozen artichoke hearts, thawed and coarsely chopped
1 cup half-and-half
1 clove garlic, smashed
1/8 teaspoon red pepper flakes
Kosher salt
1 cup frozen peas (do not thaw)
1 teaspoon finely grated lemon zest
2 teaspoons fresh lemon juice
1 pound refrigerated cheese ravioli
1/4 cup finely grated parmesan cheese
1/4 cup torn fresh basil leaves

INSTRUCTIONS

Combine the artichokes, half-and-half, garlic, red pepper flakes and 1/4 teaspoon salt in a large skillet and bring to a simmer over medium heat. Cover and cook until the artichokes are tender, about 5 minutes. Add the peas and continue to cook, covered, until tender, about 5 more minutes. Remove from the heat and stir in the lemon zest and juice. Discard the garlic clove.
Meanwhile, bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and transfer to the skillet with the sauce.
Add the parmesan cheese to the skillet and gently stir until the pasta is coated. Thin the sauce with some of the reserved cooking water. Stir in the basil.
Bettina Tolin is a graduate of Le Cordon Bleu College of Culinary Arts in Austin, Texas. She has cooked in the kitchens of the Ritz-Carlton Amelia Island, Florida. She is currently the Executive Chef and General Manager at Marcello’s Italian Restaurant and Bar in Port Isabel, Texas.
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