Best Artichoke Filling For Ravioli Or Tortellini Recipes

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RAVIOLI ALFREDO WITH ARTICHOKES



Ravioli Alfredo with Artichokes image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
2 9-ounce packages mushroom agnolotti or other ravioli
4 tablespoons unsalted butter
1 small shallot, finely chopped
1 9-ounce package frozen artichoke hearts, thawed
Freshly ground pepper
1/4 cup dry white wine
1/2 cup heavy cream
1/2 cup grated parmesan cheese (about 1 ounce)
1/2 cup frozen peas, thawed
Pinch of ground nutmeg
2 tablespoons chopped fresh tarragon

Steps:

  • 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.
  • Meanwhile, melt the butter in a large skillet over medium-high heat. Add the shallot, artichoke hearts, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the artichokes are golden brown, about 5 minutes. Add the wine and cook until mostly evaporated, about 1 minute. Add the heavy cream and bring to a simmer. Add the parmesan, peas and nutmeg. Cook, stirring, until the sauce is thickened, about 1 minute.
  • Add the ravioli, tarragon and reserved cooking water to the skillet; gently stir to combine. Season with salt and pepper.

Nutrition Facts : Calories 640 calorie, Fat 38 grams, SaturatedFat 22 grams, Cholesterol 150 milligrams, Sodium 1080 milligrams, Carbohydrate 50 grams, Fiber 5 grams, Protein 22 grams

HERBED ARTICHOKE CHEESE TORTELLINI



Herbed Artichoke Cheese Tortellini image

This flavor-packed meatless recipe features tomatoes, black olives and artichoke hearts tossed with tender cheese tortellini. -Karen Anzelc, Peoria, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 13

2 cans (14-1/2 ounces each) Italian diced tomatoes
2 jars (6-1/2 ounces each) marinated quartered artichoke hearts
1/2 cup olive oil
2 medium onions, chopped
1/2 cup minced fresh parsley
2 to 4 tablespoons minced fresh basil or 2 to 4 teaspoons dried basil
1/2 teaspoon dried oregano
2 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
2 packages (9 ounces each) refrigerated cheese tortellini
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 teaspoon salt
1/4 cup shredded Parmesan cheese

Steps:

  • Drain tomatoes, reserving 2/3 cup juice. Drain artichoke hearts, reserving 3/4 cup marinade; chop artichokes. , In a Dutch oven, heat oil over medium-high heat. Add onions, herbs, garlic and pepper flakes; cook and stir until onion is tender, 4-5 minutes. Stir in tomatoes and reserved tomato juice and artichoke marinade; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-12 minutes. Meanwhile, cook tortellini according to package directions., Drain tortellini; add to tomato mixture. Gently stir in olives, salt and artichoke hearts; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 474 calories, Fat 28g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 975mg sodium, Carbohydrate 45g carbohydrate (12g sugars, Fiber 3g fiber), Protein 11g protein.

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Artichoke filling for ravioli or tortellini recipes is a flavorful and delicious filling that can be used in a variety of dishes. It is a classic Italian filling that is made with artichokes, cheese, and herbs. The filling is easy to make and can be customized to suit your taste.

The Ingredients

The artichoke filling for ravioli or tortellini recipes requires a few basic ingredients. The primary ingredients required are:

  • Artichokes
  • Cheese
  • Herbs and spices
  • Breadcrumbs
  • Olive oil
  • Garlic
  • Lemon juice

The Preparation

To prepare the artichoke filling for ravioli or tortellini, you need to follow a few simple steps. These steps include:

  1. Start by preparing the artichokes. Trim the artichokes and cut them into small pieces. Rinse them in cold water and drain.
  2. Heat the olive oil in a pan over medium heat. Add the garlic to the pan and fry until fragrant.
  3. Add the artichokes to the pan and sauté for a few minutes until they are soft.
  4. Remove the pan from the heat and let the mixture cool down.
  5. Add the cheese, breadcrumbs, herbs, and spices to the artichoke mixture. Mix well until all the ingredients are well combined.
  6. Add the lemon juice and mix well to give the mixture a tangy flavor.
  7. Your artichoke filling for ravioli or tortellini recipes is ready to use.

Usage

The artichoke filling for ravioli or tortellini recipes is versatile and can be used in a variety of dishes. Some of the dishes that you can use the filling in include:

  • Ravioli
  • Tortellini
  • Lasagna
  • Cannelloni
  • Stuffed shells
  • Manicotti
  • Calzones

The Benefits of Using Artichoke Filling

The artichoke filling for ravioli or tortellini recipes has several benefits. These benefits are:

  • Flavorful: The artichoke filling is flavorful and has a unique taste that is a combination of the flavors of the artichokes, cheese, and herbs.
  • Healthy: Artichokes are low in calories and are rich in nutrients such as fiber, vitamin C, folate, and potassium.
  • Easy to prepare: The artichoke filling is easy to prepare and can be made in a short period of time.
  • Customizable: You can customize the filling to suit your taste by adding or reducing the amount of cheese or herbs used.

Conclusion

The artichoke filling for ravioli or tortellini recipes is a delicious and flavorful filling that can be used in a variety of dishes. The filling is healthy, easy to prepare, and customizable. Try making this filling today and impress your family and friends with your culinary skills.

Valuable Tips for Making Artichoke Filling for Ravioli or Tortellini Recipes

Making artichoke filling for ravioli or tortellini recipes may sound intimidating, especially if you are a beginner. However, with a few simple tips and tricks, you can create a delicious filling that will impress your family and friends. Here are some valuable tips for making artichoke filling for ravioli or tortellini:
1. Choose the Right Artichokes
The first step in making artichoke filling for ravioli or tortellini recipes is to choose the right artichokes. You can use either fresh or canned artichokes, but make sure they are of the highest quality. Fresh artichokes should be firm, heavy, and have tightly packed leaves. Canned artichokes should be packed in water or brine and free from any preservatives or additives.
2. Cook the Artichokes Properly
Cooking the artichokes properly is essential to making a delicious filling. If using fresh artichokes, trim the outer leaves and remove the choke before boiling or steaming them. The artichokes should be tender but not mushy. If using canned artichokes, make sure to drain and rinse them to remove any excess brine.
3. Use Quality Cheese
Artichoke filling is typically made with cheese, such as Parmesan or ricotta. It is important to use quality cheese and grate it yourself for the best flavor and texture. Avoid pre-grated cheese, as it can be dry and lacking in flavor.
4. Add Flavors and Herbs
To enhance the flavor of the artichoke filling, you can add other ingredients such as garlic, onion, lemon zest, or herbs like parsley or basil. These ingredients can be finely chopped and added to the filling after the artichokes are cooked and mashed.
5. Mash the Artichokes Properly
Mashing the artichokes properly is crucial to achieving the right texture for the filling. If using fresh artichokes, mash them with a fork or potato masher until they are smooth but still have some texture. If using canned artichokes, give them a quick pulse in a food processor before mashing them with a fork.
6. Season the Filling to Taste
Once you have mashed the artichokes and added any additional ingredients, be sure to season the filling to taste with salt and pepper. You can also add a splash of lemon juice or a pinch of red pepper flakes for extra flavor.
7. Chill the Filling Before Using
Chilling the filling before using it in your ravioli or tortellini recipe can help it firm up and make it easier to work with. Once you have made the filling, transfer it to a bowl and cover it with plastic wrap. Then, chill it in the refrigerator for at least 30 minutes or up to overnight.
8. Use the Right Amount of Filling
When making ravioli or tortellini, it is important to use the right amount of filling. Too much filling can cause the pasta to burst, while too little filling can result in a bland and dry finished product. Follow your recipe's instructions for the amount of filling to use, and be sure to distribute it evenly across the pasta dough.
9. Seal the Pasta Properly
Sealing the pasta properly is key to preventing the filling from leaking out during cooking. Be sure to moisten the edges of the pasta dough with water, egg wash, or a bit of filling before sealing them together. Press firmly but gently to ensure a tight seal.
10. Cook the Pasta Perfectly
The final step in making artichoke filling for ravioli or tortellini recipes is to cook the pasta perfectly. Bring a pot of salted water to a boil and carefully drop in the pasta. Cook for the amount of time specified in your recipe, or until the pasta is al dente. Serve with your favorite sauce and enjoy! Making artichoke filling for ravioli or tortellini recipes may seem like a daunting task, but with these valuable tips, you can create a delicious and impressive dish. By choosing the right artichokes, cooking them properly, using quality cheese and herbs, and sealing the pasta correctly, you can achieve a filling that is both flavorful and satisfying. So, grab your apron and start experimenting with artichoke filling today!

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