Best Artichoke Ravioli Recipes

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CHEESE RAVIOLI WITH FRESH TOMATO AND ARTICHOKE SAUCE



Cheese Ravioli with Fresh Tomato and Artichoke Sauce image

This sauce is quick and easy. It goes well with other pasta types such as tortellini or penne. I serve this with a good quality, crusty bread.

Provided by Cathy Burghardt

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Ravioli Recipes

Time 25m

Yield 6

Number Of Ingredients 10

2 (9 ounce) packages fresh cheese ravioli
1 tablespoon olive oil
1 teaspoon olive oil
1 pound roma tomatoes - peeled, seeded and chopped
1 (6.5 ounce) jar marinated artichoke hearts
½ cup chopped green onions
3 cloves crushed garlic
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons grated Parmesan cheese

Steps:

  • Cook ravioli according to package directions.
  • While the pasta is cooking, prepare the sauce. In a large nonstick skillet, heat 1 tablespoon oil over a medium high heat. Add tomatoes, artichokes, scallions, garlic, and salt and pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are warmed through. Remove from heat.
  • Drain pasta well. Transfer to a large bowl, and toss with 1 teaspoon oil. Add half of the sauce to the ravioli; toss gently, but thoroughly to mix. Transfer ravioli to a large serving platter. Pour remaining vegetable sauce over ravioli. Garnish with Parmesan cheese.

Nutrition Facts : Calories 354.7 calories, Carbohydrate 42 g, Cholesterol 36.8 mg, Fat 15.5 g, Fiber 3.8 g, Protein 14.4 g, SaturatedFat 7 g, Sodium 817.4 mg, Sugar 3.8 g

SPINACH-ARTICHOKE RAVIOLI-LASAGNA



Spinach-Artichoke Ravioli-Lasagna image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 12

1 (10-ounce) packages chopped frozen spinach
1/4 stick butter
4 tablespoons all-purpose flour
1 quart milk
Freshly grated nutmeg, to taste
Salt and pepper
3 cups ricotta cheese
1 tablespoon fresh lemon zest
4 cloves garlic, minced
4 packages large fresh ravioli cheese, wild mushroom or spinach stuffed varieties
2 (15-ounce) cans artichoke hearts in water, drained and thinly sliced
1 1/2 cups grated Parmigiano-Reggiano

Steps:

  • Bring a large pot of water to a boil for pasta.
  • Place oven rack in middle of oven and preheat broiler or oven to 425 degrees F.
  • Defrost the spinach in the microwave for 10 minutes on high.
  • While spinach defrosts, heat a medium sauce pot over medium heat. Cut butter into small pieces and melt. Whisk in flour and cook a minute or 2 then whisk in milk. Bring sauce to a bubble, as it begins to thicken, drop heat to low and season it with nutmeg, salt and pepper, to your taste.
  • Combine ricotta cheese, a little salt and pepper, lemon zest and garlic in a bowl.
  • Cook pasta to al dente, 5 to 6 minutes in salted water.
  • Remove spinach from the microwave and wring it completely dry in a kitchen towel. Open the towel and separate the spinach with your fingers. Pile up the sliced artichokes on your cutting board.
  • Drain pasta well. Ladle just enough white sauce in the bottom of a lasagna dish to lightly coat it. Top with 1/3 of the pasta. Top the pasta with a layer of half of the ricotta cheese dotted with half of the spinach and artichokes. Thinly cover the veggies with more white sauce then top liberally with grated cheese. Repeat these layers then top your lasagna with the remaining 1/3 of the cooked ravioli, the last of the white sauce and some grated cheese.
  • Place under hot broiler or into a preheated 425 degree F oven until sauce browns and bubbles, 3 minutes

RAVIOLI VEGETABLE LASAGNA - SPINACH, ARTICHOKE, ASPARAGUS - YUM!



Ravioli Vegetable Lasagna - Spinach, Artichoke, Asparagus - Yum! image

I saw Rachael Ray make this on TV. I made it the other night. It is fantastic! I easily cut the recipe in half.

Provided by Aggiezoey

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 (10 ounce) packages frozen chopped spinach
2 tablespoons extra virgin olive oil
4 -6 garlic cloves, finely chopped
14 ounces water-packed artichoke hearts, drained well
salt and pepper
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups vegetable stock (or chicken)
1/2 cup cream or 1/2 cup half-and-half
1/2 cup grated parmigiano-reggiano cheese
1/4 teaspoon nutmeg
salt and black pepper
2 cups grated provolone cheese or 2 cups Italian cheese blend
24 -28 ounces fresh ravioli, large package, such as Contadina brand, choose your favorite filling, such as wild mushroom or 4 cheese
1 lb thin asparagus spear, trimmed of tough ends

Steps:

  • NOTE - orginal recipe did not give ounce measurements for the spinach or the artichokes - I assume sizes may vary by brand. Orginal recipe just says 2 packages of frozen spinach - she used the small box size on tv. Original recipe stated 2 cans of artichokes. Zaar won't let you put in packages or cans without giving an ounces amount.
  • Bring a pot of water to boil for ravioli.
  • While water comes to a boil, drain defrosted frozen chopped spinach by wringing it dry in a kitchen towel, working over a garbage bowl or your sink.
  • Heat a medium skillet over medium heat. Add extra-virgin olive oil and saute garlic in oil 1 minute, then sprinkle spinach into the garlic oil. Add artichoke heart pieces to the pan and turn to combine and heat through. Season vegetables with and remove from heat to a bowl. (NOTE -- I didn't not use the full amount of artichokes - since, I cut the recipe in half, I was only using one can of artichokes, but it seemed like a lot so I used about half the can. So use your own judgement when adding the artichokes.).
  • Place skillet back on the heat and melt butter. Whisk flour into butter and cook 1 to 2 minutes. Whisk stock into flour and butter and let it bubble. Whisk in cream and Parmesan. Season sauce with nutmeg, salt and pepper and thicken 1 to 2 minutes.
  • When water boils, salt water, add ravioli and cook 4 to 5 minutes. Ravioli should be less than al dente, still a bit chewy -- it will continue cooking when combined with sauce and vegetables. Place a colander over ravioli as it cooks and add asparagus to it. Cut thin, trimmed asparagus into 2-inch pieces on an angle. Steam the chopped asparagus while pasta cooks, 2 to 3 minutes, until just fork-tender, but still green. Remove asparagus and add to bowl with spinach and artichokes. Place colander in your sink and drain ravioli.
  • Drizzle a touch of extra virgin olive oil onto the bottom of a medium oval casserole or a rectangular baking dish and brush pan to coat evenly.
  • Arrange a layer using 1/2 of cooked ravioli in the dish. Layer 1/2 of the cooked vegetables over the ravioli. Next, add a few ladles of sauce, then vegetables, then top casserole with the last of the ravioli. Dot top of "lasagna" with any remaining sauce and cover liberally with gratedprovolone or 4 cheese blend.
  • Brown cheese 8 inches from broiler, 5 minutes. NOTE - this is the part of the recipe that didn't work for me. By the time I assembled the ingredients, they were cold so I ended up having to bake the dish in a 400 degree oven for 15 minutes or so.
  • This was supposed to be a 30 minute meal, but I think it took longer. Maybe after I've made it a few times, it would only take 30 -- either way it was still an easy recipe to make.
  • I think this could be easily made ahead and reheated or frozen. I haven't tried freezing it yet, but it is yummy the next day.

Nutrition Facts : Calories 608.5, Fat 43.6, SaturatedFat 23.9, Cholesterol 101.2, Sodium 1014.8, Carbohydrate 28.5, Fiber 12.2, Sugar 4.2, Protein 33.7

ARTICHOKE AND FENNEL RAVIOLI WITH TOMATO-FENNEL SAUCE



Artichoke and Fennel Ravioli with Tomato-Fennel Sauce image

Categories     Food Processor     Garlic     Pasta     Tomato     Vegetable     Hanukkah     Vegetarian     Artichoke     Fennel     Spring     Healthy     Bon Appétit

Yield Serves 8

Number Of Ingredients 22

Filling
1 tablespoon olive oil
5 large garlic cloves, chopped
1/4 teaspoon fennel seeds
1 9-ounce package frozen artichoke hearts, unthawed
1/2 cup chopped fresh fennel
1/2 cup canned vegetable broth or water
2 tablespoons minced fresh fennel fronds
1 egg yolk
32 to 36 gyoza (round) wrappers or wonton wrappers
1 egg white
Sauce
1/4 cup olive oil
4 garlic cloves, chopped
1 cup chopped fresh fennel
1 1/4 teaspoons fennel seeds
1 28-ounce can Italian tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper
1/8 teaspoon ground cloves
Fresh fennel fronds

Steps:

  • For filling:
  • Heat olive oil in heavy medium skillet over medium heat. Add chopped garlic and fennel seeds and sauté 3 minutes. Add artichoke hearts and chopped fennel and stir 1 minute. Add vegetable broth and bring mixture to boil. Cover skillet and cook until vegetables are very tender, about 12 minutes. Uncover and simmer until pan juices have evaporated completely, stirring occasionally, about 10 minutes. Scrape filling into processor and cool. Add fennel fronds and process to coarse puree. Season to taste with salt and pepper. Add yolk and blend.
  • Line baking sheet with plastic wrap. If using wonton wrappers, trim edges to form rounds. Brush entire surface of 1 wrapper lightly with egg white. Place 1 rounded teaspoon filling in center. Fold dough over, forming semi-circle. Seal edges, pressing out any air around filling. Place on prepared sheet. Repeat with remaining filling and wrappers. (Ravioli can be prepared ahead. Cover loosely with towel and plastic wrap and refrigerate up to 8 hours, or cover with plastic and freeze 3 days. Do not thaw frozen ravioli before cooking.)
  • For sauce:
  • Heat oil in heavy large saucepan over medium-low heat. Add garlic, fennel and fennel seeds and sauté until tender, about 12 minutes. Add tomatoes with their juices and next 4 ingredients. Simmer until sauce thickens, breaking up tomatoes with back of spoon, about 25 minutes. Season with salt and pepper. (Can be made 2 days ahead. Cover; chill. Rewarm before using.)
  • Boil ravioli in large pot of boiling salted water until tender, about 5 minutes. Drain well. Spoon some sauce on each plate. Arrange ravioli atop sauce. Garnish with fresh fennel fronds.

SPINACH ARTICHOKE RAVIOLI BAKE RECIPE BY TASTY



Spinach Artichoke Ravioli Bake Recipe by Tasty image

Here's what you need: cream cheese, shredded mozzarella cheese, spinach, artichoke heart, grated parmesan cheese, sour cream, milk, frozen ravioli

Provided by Tasty

Categories     Dinner

Yield 10 servings

Number Of Ingredients 8

8 oz cream cheese
1 ½ cups shredded mozzarella cheese
5 oz spinach, cooked and chopped
16 oz artichoke heart
½ cup grated parmesan cheese
¾ cup sour cream
1 cup milk
20 oz frozen ravioli

Steps:

  • Preheat the oven to 375ºF (190ºC).
  • In a large bowl, mix together the cream cheese, mozzarella, spinach, artichoke hearts, Parmesan cheese, sour cream, and milk.
  • Pour a third of the spinach artichoke mixture in a large glass baking dish and spread it evenly over the bottom.
  • Line the tray with half of the frozen ravioli, spread more sauce over the top, then add the rest of the ravioli and cover with the remaining sauce.
  • Bake for 30-35 minutes, or until browned.
  • Enjoy!

Nutrition Facts : Calories 340 calories, Carbohydrate 26 grams, Fat 21 grams, Fiber 2 grams, Protein 13 grams, Sugar 3 grams

FRIED CHEESE RAVIOLI WITH TOMATO PEPPER RELISH AND ARTICHOKE CAPER DIP



Fried Cheese Ravioli with Tomato Pepper Relish and Artichoke Caper Dip image

Provided by Sandra Lee

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 teaspoon lemon juice
Vegetable oil, for frying
1 (9-ounce) package 4 cheese ravioli
1 cup roasted red peppers, drained and finely chopped
1 diced Roma tomato
1 tablespoon brown sugar
1 teaspoon balsamic vinegar
1 (6-ounce) jar marinated artichoke hearts, drained and finely chopped
2 teaspoons capers
2 teaspoons mayonnaise
2 tablespoons sour cream
1 tablespoon grated Parmesan

Steps:

  • In a straight-sided skillet, heat 2-inches of oil, over medium-high heat. Oil is ready when the tip of a wooden skewer is inserted and the oil bubbles around it. When oil is ready, carefully fry ravioli until golden brown, about 1 minute per side. Drain on a paper towel-lined plate.
  • For Tomato Pepper Relish: In small bowl, combine red peppers and tomatoes. Stir in brown sugar and balsamic vinegar; set aside.
  • For Artichoke Caper Dip: In small bowl, combine artichoke hearts, capers, mayonnaise, sour cream, parmesan cheese, and lemon juice; set aside.
  • Serve ravioli hot with Tomato Pepper Relish and Artichoke Caper Dip.

ARTICHOKE RAVIOLI



Artichoke Ravioli image

This dish is quick and easy to put together, but tastes like you spent hours preparing it. The artichokes add a tangy gourmet flavor folks love. Serve with a salad and bread. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 6

2 packages (9 ounces each) refrigerated cheese ravioli
1 jar (24 ounces) meatless spaghetti sauce
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 jar (4-1/2 ounces) whole mushrooms, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1-1/2 cups shredded part-skim mozzarella cheese

Steps:

  • Cook ravioli according to package directions; drain and return to the pan. Add the spaghetti sauce, artichokes, mushrooms and olives; gently toss. , Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 400° for 15-20 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 290 calories, Fat 10g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 1159mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 4g fiber), Protein 16g protein.

CHEESE RAVIOLI WITH FRESH TOMATO AND ARTICHOKE SAUCE



Cheese Ravioli With Fresh Tomato and Artichoke Sauce image

Garden-fresh flavor of Roma tomatoes with tart marinated artichokes in a wonderful sauce that can be prepared in less time than it takes to prepare a package of fresh cheese ravioli. Adapted from a cooking website's newsletter.

Provided by lauralie41

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 (9 ounce) packages cheese ravioli, fresh
1 teaspoon olive oil
1 tablespoon olive oil
1 lb roma tomato, peeled, seeded and chopped
1 (6 1/2 ounce) jar marinated artichoke hearts, undrained
1/2 cup scallion, chopped
3 garlic cloves, crushed
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons parmesan cheese, grated

Steps:

  • In a dutch oven or large saucepan bring salted water to a boil and cook ravioli according to package directions.
  • Over a medium high flame, heat 1 tablespoon of oil in a large nonstick skillet. Stirring occasionally, add tomatoes, artichokes and liquid, scallions, garlic, salt and pepper and cook 2 to 3 minutes or until vegetables are warmed through. Remove from heat.
  • Drain pasta well and transfer to a large bowl. Toss with 1 teaspoon of oil and add half of the sauce to the ravioli, tossing gently to mix. Transfer ravioli to a large serving platter, pour on remaining sauce and garnish with parmesan cheese. Serve immediateley.

Nutrition Facts : Calories 103.3, Fat 5.6, SaturatedFat 1.1, Cholesterol 2.2, Sodium 364.9, Carbohydrate 11.8, Fiber 5.8, Sugar 3.8, Protein 3.7

SPINACH-ARTICHOKE RAVIOLI-LASAGNA



SPINACH-ARTICHOKE RAVIOLI-LASAGNA image

Categories     Pasta

Yield 8 servings

Number Of Ingredients 12

1 (10-ounce) packages chopped frozen spinach
1/4 stick butter
4 tablespoons all-purpose flour
1 quart milk
Freshly grated nutmeg, to taste
Salt and pepper
3 cups ricotta cheese
1 tablespoon fresh lemon zest
4 cloves garlic, minced
4 packages large fresh ravioli cheese, wild mushroom or spinach stuffed varieties
2 (15-ounce) cans artichoke hearts in water, drained and thinly sliced
1 1/2 cups grated Parmigiano-Reggiano

Steps:

  • Bring a large pot of water to a boil for pasta. Place oven rack in middle of oven and preheat broiler or oven to 425 degrees F. Defrost the spinach in the microwave for 10 minutes on high. While spinach defrosts, heat a medium sauce pot over medium heat. Cut butter into small pieces and melt. Whisk in flour and cook a minute or 2 then whisk in milk. Bring sauce to a bubble, as it begins to thicken, drop heat to low and season it with nutmeg, salt and pepper, to your taste. Combine ricotta cheese, a little salt and pepper, lemon zest and garlic in a bowl. Cook pasta to al dente, 5 to 6 minutes in salted water. Remove spinach from the microwave and wring it completely dry in a kitchen towel. Open the towel and separate the spinach with your fingers. Pile up the sliced artichokes on your cutting board. Drain pasta well. Ladle just enough white sauce in the bottom of a lasagna dish to lightly coat it. Top with 1/3 of the pasta. Top the pasta with a layer of half of the ricotta cheese dotted with half of the spinach and artichokes. Thinly cover the veggies with more white sauce then top liberally with grated cheese. Repeat these layers then top your lasagna with the remaining 1/3 of the cooked ravioli, the last of the white sauce and some grated cheese. Place under hot broiler or into a preheated 425 degree F oven until sauce browns and bubbles, 3 minutes

CHEESE RAVIOLI WITH LEMON ARTICHOKE PESTO



Cheese Ravioli with Lemon Artichoke Pesto image

My husband and I tried this recipe recently and LOVED it. Great as a meal for guests ... It's so easy and quick, but it tastes like it took hours!

Provided by Tonya Young @CooksWithSpice

Categories     Pasta

Number Of Ingredients 11

14 ounce(s) artichoke hearts, canned
3 clove(s) garlic
3/4 cup(s) basil, fresh
1/3 cup(s) water, cold
1/2 cup(s) parmesan cheese
2 1/2 tablespoon(s) lemon juice, fresh
1/3 cup(s) olive oil, extra virgin
1 medium lemon zest, grated
1/4 teaspoon(s) salt
1/4 teaspoon(s) pepper, freshly ground
2 package(s) cheese ravioli (9 oz)

Steps:

  • Place all ingredients except ravioli in food processor and process until pureed. (may be made 1 day ahead. Refrigerate. Bring to room temperature before proceeding).
  • Cook ravioli according to package directions. Drain but do not rinse. Return to pan and toss with sauce.
  • Toss over low heat about 30-60 seconds or until heated through.
  • Serve with additional Basil and freshly grated Parmesan cheese.

ARTICHOKE FILLING FOR RAVIOLI OR TORTELLINI



Artichoke Filling for Ravioli or Tortellini image

Make and share this Artichoke Filling for Ravioli or Tortellini recipe from Food.com.

Provided by sugarpea

Categories     Vegetable

Time 30m

Yield 4 filled pasta servings, 4 serving(s)

Number Of Ingredients 8

1 small leek, washed well and thinly sliced
8 small artichoke hearts
1 1/2 tablespoons butter, melted
salt & freshly ground black pepper
2 tablespoons olive oil
2 eggs, plus
1 egg yolk, beaten together
3/4 cup freshly grated parmesan cheese

Steps:

  • Cut the artichoke hearts into four wedges; place them, the leek, butter, salt and pepper in a skillet and saute over moderately low heat for 15 minutes.
  • Puree in a blender or food processor until smooth; stir in olive oil, eggs and cheese.

ARTICHOKE RAVIOLI WITH BROWN BUTTER SHRIMP



Artichoke Ravioli With Brown Butter Shrimp image

A nice pasta dish that I created to use pre-made artichoke ravioli from Trader Joe's that I had, but feel free to substitute whatever ravioli you wish. Note: Nutrition info will be incorrect, as the ravioli is not included.

Provided by Recipe Reader

Categories     One Dish Meal

Time 20m

Yield 3 serving(s)

Number Of Ingredients 7

1 (9 ounce) package artichoke ravioli (from Trader Joe's)
1 lb shrimp, peeled and deveined
salt
3 tablespoons butter (divided)
0.5 (14 ounce) can chicken broth
1/2 lemon (zest and juice)
3 tablespoons parmesan cheese

Steps:

  • Gently boil ravioli, as directed on package and drain when done.
  • Meanwhile, dice the shrimp and season them lightly with salt.
  • In a skillet, heat 1 tablespoon butter over medium heat until browned.
  • Add shrimp and cook 3-4 minutes, until cooked through.
  • Remove shrimp from pan and wipe out remaining butter.
  • Add to pan 1 more tablespoon butter, chicken broth, lemon zest, and lemon juice.
  • Cook until reduced for a sauce and stir in last tablespoon butter.
  • Top ravioli with parmesan cheese and shrimp, then drizzle with sauce.

Nutrition Facts : Calories 287.7, Fat 15, SaturatedFat 8.7, Cholesterol 329.4, Sodium 719.7, Carbohydrate 2.4, Fiber 0.8, Sugar 0.3, Protein 35.2

ARTICHOKE CAPER DIP FOR FRIED RAVIOLI



ARTICHOKE CAPER DIP FOR FRIED RAVIOLI image

Categories     Condiment/Spread     Vegetable     Appetizer

Yield 4 servings

Number Of Ingredients 6

1 6ounce jar marinated artichoke hearts, drained and finely chopped
2 tsp capers
2 tsps mayonnaise
2 tbls sour cream
1 tblss grated Parmesan
1 tsp lemon juice

Steps:

  • In small bowl, combine artichoke hearts, capers, mayo, sour cream, parmesan cheese and lemon juice; serve with Fried Cheese Ravioli

ARTICHOKE HEART AND BRIN D'AMOUR RAVIOLI WITH THREE-PEPPER SAUCE



Artichoke Heart and Brin D'amour Ravioli with Three-Pepper Sauce image

Categories     Cheese     Pasta     Vegetable     Appetizer     Valentine's Day     Winter     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 10

For the filling
1/4 pound brin d'amour (Corsican sheep's milk cheese, available at specialty foods shops), herbed coating discarded and the cheese grated (about 1/3 cup)
2 tablespoons soft mild goat cheese, such as Montrachet
1/4 cup finely chopped drained marinated artichoke hearts
For the sauce
3 small red, yellow, or orange bell peppers, cut into julienne strips
1 tablespoon olive oil
1 garlic clove, chopped
1/2 cup chicken broth
12 won ton wrappers (available at Oriental markets and many supermarkets), thawed if frozen

Steps:

  • Make the filling
  • In a bowl stir together well the cheeses, the artichoke hearts, and pepper to taste and chill the filling for 1 hour, or until it is cold.
  • Make the sauce:
  • In a large heavy skillet cook the bell peppers in the oil over moderately low heat, stirring, until they are softened, stir in the garlic and the broth, and simmer the mixture for 15 minutes. Transfer about 2 tablespoons of the bell peppers with a slotted spoon to a bowl and reserve them for garnish. In a blender purée the remaining bell pepper mixture with salt and pepper to taste until it is smooth, transfer the sauce to a small saucepan, and keep it warm, covered, while preparing the ravioli.
  • Cut out a heart from each won ton wrapper with a heart-shaped cutter (about 3 inches at the widest point). Put 1 heart on a lightly floured surface, mound 1 teaspoon of the filling on each lobe of the heart, and brush the edges with water. Put a second heart over the first, pressing down around the filling to force out the air, and seal the edges well. Make ravioli with the remaining wrappers and filling in the same manner, transferring them as they are formed to a kitchen towel, and let them dry slightly, turning them occasionally.
  • Bring a large saucepan of boiling salted water to a gentle boil and in it cook the ravioli for 2 minutes, or until they rise to the surface and are tender. (Do not let the water boil vigorously once the ravioli have been added.) Transfer the ravioli as they are cooked with a slotted spoon to a kitchen towel to drain. Divide the sauce between 2 plates, arrange 3 ravioli on each plate, and garnish each serving with some of he reserved bell peppers.

ARTICHOKE RAVIOLI WITH TOMATOES



Artichoke Ravioli with Tomatoes image

Categories     Food Processor     Pasta Maker     Pasta     Tomato     Vegetable     Bake     Sauté     Vegetarian     Dinner     Lunch     Artichoke     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 27

For pasta:
1 1/2 cups all-purpose flour
2 large eggs
1/2 teaspoon salt
2 tablespoons water
For filling:
2 tablespoons unsalted butter, cut into pieces
1 small onion, chopped (1/2 cup)
1 (10-ounce) box frozen artichoke hearts, thawed and patted dry
1 ounce finely grated Parmigiano-Reggiano (1/2 cup)
1/3 cup chopped fresh flat-leaf parsley
1 large egg yolk
1/2 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 teaspoon freshly grated nutmeg
1 large egg white, lightly beaten with 2 teaspoons water (for egg wash)
For assembly:
1 tablespoon unsalted butter, cut into pieces
3 medium plum tomatoes, trimmed and cut into 1/4-inch dice (3/4 cup)
1/4 cup water
1/3 cup heavy cream
1 ounce finely grated Parmigiano-Reggiano (1/2 cup)
1/4 teaspoon salt
1/4 teaspoon black pepper
Special Equipment
a pasta machine; a 3-inch round metal cookie cutter; a shallow oval 2-quart ceramic or glass baking dish (12 by 8 1/2 inches)

Steps:

  • To make pasta dough in a food processor:
  • Blend flour, eggs, salt, and water in processor until mixture just begins to form a ball, adding more water, drop by drop, if dough is too dry (dough should be firm and not sticky). Process dough for 15 seconds more to knead it. Transfer to a floured surface and let stand, covered with an inverted bowl, 1 hour to let the gluten relax and make rolling easier.
  • To make dough by hand:
  • Mound flour on a work surface, preferably wooden, and make a well in center. Add eggs, salt, and water to well. With a fork, gently beat eggs and water until combined. Gradually stir in enough flour to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in outer wall of well. Knead remaining flour into mixture with your hands to form a dough, adding more water, drop by drop, if dough is too dry (dough should be firm and not sticky). Knead dough until smooth and elastic, 8 to 10 minutes. Cover with an inverted bowl and let stand 1 hour (to make rolling easier).
  • Make filling:
  • Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, stirring occasionally, until golden, about 6 minutes. Add artichoke hearts and sauté, stirring occasionally, until tender, 8 to 10 minutes. Remove from heat and cool slightly.
  • Transfer all but 3/4 cup artichoke mixture to cleaned bowl of processor (reserve remaining artichoke mixture in skillet), then add cheese, parsley, yolk, lemon juice, salt, pepper, and nutmeg and pulse until mixture is coarsely chopped.
  • Roll pasta and make ravioli:
  • Cut pasta dough into 4 pieces, then flatten each piece into a rough rectangle and cover rectangles with an inverted large bowl. Set rollers of pasta machine on widest setting.
  • Lightly dust 1 rectangle with flour and feed through rollers. (Keep remaining rectangles under bowl.) Fold rectangle in half and feed it, folded end first, through rollers 7 or 8 more times, folding it in half each time and feeding folded end through. Dust with flour if necessary to prevent sticking. Turn dial to next (narrower) setting and feed dough through rollers without folding. Continue to feed dough through rollers once at each setting, without folding, until you reach narrowest setting. Dough will be a smooth sheet (about 24 inches long and 4 inches wide).
  • Put sheet of dough on a floured work surface and drop 6 (1 1/2-teaspoon) mounds of filling 1 1/2 inches apart in a row down center of one half of sheet. Brush egg wash around each mound, then fold other half of sheet over filling. Press down firmly around each mound, forcing out air. (Air pockets increase the chance that ravioli will break during cooking.) Cut pasta (between mounds) with cutter into 3-inch rounds. Line a large shallow baking pan with a clean kitchen towel (not terry cloth) and dust towel with flour, then arrange ravioli in 1 layer in it. Make more ravioli with remaining pasta dough, 1 sheet at a time, and remaining filling, transferring ravioli to lined pan.
  • Put oven rack in middle position and preheat oven to 350°F. Lightly butter baking dish.
  • Bring a 6- to 8-quart pot of salted water to a boil. Add ravioli, carefully stirring to separate, and, adjusting heat to keep water at a gentle boil, cook until pasta is just tender, about 6 minutes. Transfer with a slotted spoon to a colander.
  • Assemble and bake dish:
  • While ravioli boils, reheat reserved artichoke mixture in skillet with butter over moderately high heat, then add tomatoes and water and cook, stirring, until tomatoes are softened, about 5 minutes.
  • Transfer half of ravioli to baking dish and top with half of artichoke mixture, half of cream, and half of cheese. Repeat with remaining ravioli, artichoke mixture, cream, and cheese. Sprinkle with salt and pepper.
  • Bake, uncovered, until ravioli is heated through and cream is bubbling, about 15 minutes.

SPINACH ARTICHOKE RAVIOLI BAKE



Spinach Artichoke Ravioli Bake image

Cook up a ravioli bake for dinner with this recipe from Delish.com.

Provided by @MakeItYours

Number Of Ingredients 15

3 tbsp. butter
2 cloves garlic, minced
3 tbsp. flour
2 c. milk (preferably whole)
2 tbsp. cream cheese, softened
1 c. shredded mozzarella, divided
1/4 c. freshly grated Parmesan
1 (14-oz.) can artichoke hearts, chopped
2 c. frozen spinach, defrosted and chopped
Juice of 1/2 a lemon
1/2 tsp. red pepper flakes (optional)
2 lb. frozen cheese ravioli
Kosher salt
Freshly ground black pepper
2 tbsp. freshly chopped parsley

Steps:

  • Preheat oven to 375°. Melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Whisk the flour into the butter and garlic and cook until the mixture is bubbling and golden, 1 minute more. Gradually pour in the milk, whisking constantly. Bring mixture to a simmer then stir in cream cheese, 2/3 cup mozzarella, and Parmesan. Let simmer until the sauce thickens slightly, about 2 to 3 minutes. Fold in artichoke hearts and spinach, then add lemon juice and red pepper flakes, if using, and season to taste with salt and pepper. Remove from heat. Spread a thin layer of your prepared sauce onto the bottom of a 9"-x-13" baking dish. Lay ravioli in a single layer in the bottom of the baking dish, then top with half the prepared sauce. Repeat with remaining ravioli and remaining sauce. Top with remaining cheese and bake 30 minutes, until sauce is bubbling and ravioli are tender. If you'd like the top to be golden, broil on high for 2 to 3 minutes. Garnish with parsley and serve.

ARTICHOKE RAVIOLI



Artichoke Ravioli image

Make and share this Artichoke Ravioli recipe from Food.com.

Provided by dicentra

Categories     European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

cooking spray
1 (9 ounce) package frozen artichoke hearts, thawed, cooked and chopped
1/4 cup onion, finely chopped
2 garlic cloves, minced
1/4 teaspoon ground nutmeg
3 tablespoons dry white wine
32 wonton wrappers
water

Steps:

  • Spray large skillet with cooking spray; heat over medium until hot. Add artichoke hearts, onion, garlic, nutmeg and wine.
  • Cook over medium heat until the liquid is gone, about 5 minutes. Cool.
  • Place about 1 tablespoon of artichoke mixture on a wonton wrapper; brush edges of the wrapper with water.
  • Top with a second wrapper and press edges together to seal.
  • Repeat with remaining wonton wrappers and artichoke mixture.
  • Heat 3 quarts of water to boiling; add 4-6 ravioli. Reduce heat and simmer, uncovered, until ravioli float to surface and are cooked al dente.
  • Remove with a slotted spoon and repeat the cooking procedure with the remaining ravioli. Serve topped with your favorite sauce.

Nutrition Facts : Calories 226.6, Fat 1.3, SaturatedFat 0.3, Cholesterol 5.8, Sodium 397.2, Carbohydrate 43.9, Fiber 3.8, Sugar 0.6, Protein 8.2

GLUTEN FREE RAVIOLI WITH POTATO/ARTICHOKE/FETA FILLING



GLUTEN FREE RAVIOLI WITH POTATO/ARTICHOKE/FETA FILLING image

Categories     Pasta     Wheat/Gluten-Free     Dinner

Yield 4 Servings

Number Of Ingredients 24

For Pasta:
½ cup tapioca flour
½ cup cornstarch
⅓ cup potato starch
⅓ cup fine brown rice flour, more for rolling out
½ teaspoon salt
2 tablespoons xanthan gum
4 eggs
2 tablespoons olive oil
For Filling:
1 tbsp olive oil
1 tsp minced garlic
1 (14oz) can artichoke hearts
12 oz mashed potatoes (I used ready made)
4 oz crumbled feta cheese
One egg and 1 tbsp milk, beaten, for egg wash.
For Sauce:
3 tablespoons butter
8 fluid ounces heavy whipping cream
salt to taste
1 pinch ground nutmeg
2/3 cup grated parmesean/romano/Asiago ( I used a ready mix from store.)
1 egg yolk
2 tablespoons grated Parmesan cheese

Steps:

  • For Pasta: Put the dry ingredients into the bowl of a stand mixer. Blend using the paddle. In a separate bowl, lightly beat together the eggs (or flax gel) and oil. While the mixer is on, slowly add eggs and oil mixture to dry ingredients. Beat on medium speed for about 2 minutes. Dough will be soft like play dough. If it's not, add water, one tablespoon at a time. Lightly dust your counter with cornstarch. Cut the dough into 8 pieces and cover 7 with a tea towel or plastic wrap. Lightly dust a piece of dough with rice flour and flatten. Roll through the widest setting of a pasta machine. Continue to roll it through, folding it in half each time and lightly dusting with rice flour if the dough is tacky. Do this until the dough begins to hold together and seems smooth. It may take 5 to 6 times. Then decrease the thickness one notch at a time and roll through until desired thickness is achieved. I stopped at setting #4 on my machine. For Filling: 1. In medium skillet, heat oil and sauté garlic and artichoke hearts for about 5 minutes. 2. In food processor, combine artichoke hearts, feta and mashed potatoes until well mixed 3. Lay out pasta sheets. 4. Place four 1 tbsp. dollops of filling mixture evenly spaced on each of the 4 pasta sheets. 5. Slice between dollops, and brush edges with egg wash. Fold past aver and press edges sealed with fork. 6. Place in the fridge for 10-20 minutes. 7. In a large pot, bring a quart of salted water or so to boil. Place ravioli in water and boil for 5-6 minutes. For Sauce: Melt butter or margarine in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in salt, nutmeg and grated cheeses. Stir constantly until melted, then mix in egg yolk. Simmer over medium low heat for 3 to 5 minutes. Spoon over ravioli. Garnish with additional grated Parmesan cheese, if desired. This turned out OH SO YUMMY!!!!!! I highly recommend this pasta, even if you have no issues with glutens. So chewy and tasty.

SPINACH-ARTICHOKE RAVIOLI-LASAGNA



Spinach-Artichoke Ravioli-Lasagna image

How to make Spinach-Artichoke Ravioli-Lasagna

Provided by @MakeItYours

Number Of Ingredients 12

1 (10-ounce) packages chopped frozen spinach
1/4 stick butter
4 tablespoons all-purpose flour
1 quart milk
Freshly grated nutmeg, to taste
Salt and pepper
3 cups ricotta cheese
1 tablespoon fresh lemon zest
4 cloves garlic, minced
4 packages large fresh ravioli cheese, wild mushroom or spinach stuffed varieties
2 (15-ounce) cans artichoke hearts in water, drained and thinly sliced
1 1/2 cups grated Parmigiano-Reggiano

Steps:

  • Bring a large pot of water to a boil for pasta.
  • Place oven rack in middle of oven and preheat broiler or oven to 425 degrees F.
  • Defrost the spinach in the microwave for 10 minutes on high.
  • While spinach defrosts, heat a medium sauce pot over medium heat. Cut butter into small pieces and melt. Whisk in flour and cook a minute or 2 then whisk in milk. Bring sauce to a bubble, as it begins to thicken, drop heat to low and season it with nutmeg, salt and pepper, to your taste.
  • Combine ricotta cheese, a little salt and pepper, lemon zest and garlic in a bowl.
  • Cook pasta to al dente, 5 to 6 minutes in salted water.
  • Remove spinach from the microwave and wring it completely dry in a kitchen towel. Open the towel and separate the spinach with your fingers. Pile up the sliced artichokes on your cutting board.
  • Drain pasta well. Ladle just enough white sauce in the bottom of a lasagna dish to lightly coat it. Top with 1/3 of the pasta. Top the pasta with a layer of half of the ricotta cheese dotted with half of the spinach and artichokes. Thinly cover the veggies with more white sauce then top liberally with grated cheese. Repeat these layers then top your lasagna with the remaining 1/3 of the cooked ravioli, the last of the white sauce and some grated cheese.
  • Place under hot broiler or into a preheated 425 degree F oven until sauce browns and bubbles, 3 minutes

SPINACH & ARTICHOKE RAVIOLI WITH GREMOLATA



Spinach & Artichoke Ravioli with Gremolata image

Gremolata is a mixture or garnish made from fresh parsley, lemon peel and garlic and normally served over osso bucco. In this recipe, it adds a fresh light flavor when tossed with Buitoni Spinach & Artichoke Ravioli.

Number Of Ingredients 9

3 tablespoons good quality extra-virgin olive oil
3 tablespoons chopped flat-leaf parsley
1 tablespoon grated lemon peel
1 clove garlic, finely chopped
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 package BUITONI Refrigerated Spinach & Artichoke Ravioli (9 oz.)
Grilled baby artichokes for garnish

Steps:

  • COMBINE oil, parsley, lemon peel, garlic, lemon juice, salt and pepper in large serving bowl; whisk to combine.
  • PREPARE pasta according to package directions; drain and transfer to serving bowl with gremolata. Toss to coat.

What is Artichoke Ravioli? Artichoke ravioli is a type of pasta dish that features ravioli stuffed with artichoke filling. This dish is often served with various sauces and toppings that complement the flavor of the artichokes. Artichokes are a popular ingredient in Mediterranean cuisine, and they are often used in soups, salads, and dips. But when combined with fresh pasta, they make a delicious and comforting dish that is perfect for any occasion. Artichoke Ravioli Recipes There are countless ways to prepare artichoke ravioli, and each recipe has its own unique flavor profile. Here are some of the most popular artichoke ravioli recipes: 1. Lemon and Artichoke Ravioli with Spinach This recipe features ravioli stuffed with a blend of artichokes, ricotta cheese, lemon zest, and garlic. The ravioli is served with a simple sauce that is made by sautéing spinach in butter and garlic. The spinach adds a bright pop of color and nutrition to the dish. 2. Mushroom and Artichoke Ravioli This recipe features ravioli stuffed with a blend of artichokes, mushrooms, ricotta cheese, and Parmesan cheese. The ravioli is served with a creamy mushroom sauce that is made by sautéing mushrooms, garlic, and shallots in butter and cream. 3. Artichoke and Pesto Ravioli This recipe features ravioli stuffed with a blend of artichokes, pesto, and Parmesan cheese. The ravioli is served with a simple tomato sauce that is made by sautéing garlic and onions in olive oil and then adding canned tomatoes and dried Italian herbs. 4. Artichoke and Sun-Dried Tomato Ravioli This recipe features ravioli stuffed with a blend of artichokes, sun-dried tomatoes, and goat cheese. The ravioli is served with a simple sauce that is made by sautéing garlic and onions in olive oil and then adding diced tomatoes and Italian seasonings. 5. Spinach and Artichoke Ravioli with Alfredo Sauce This recipe features ravioli stuffed with a blend of artichokes, spinach, and ricotta cheese. The ravioli is served with a creamy Alfredo sauce that is made by sautéing garlic and shallots in butter and cream and then adding Parmesan cheese. Conclusion Artichoke ravioli is a delicious and comforting pasta dish that is perfect for any occasion. Whether you prefer your ravioli with a simple tomato sauce or a creamy Alfredo sauce, there are countless ways to customize this dish to your taste. So why not try making artichoke ravioli for your next dinner party or family gathering? You won't be disappointed!
Artichoke Ravioli Recipes: Tips to Create the Best Dish If you are a fan of Italian cuisine, you surely have tasted ravioli. However, have you tried artichoke ravioli? This delicious recipe combines the smooth texture of pasta with the savory taste of artichokes, making it a perfect meal for any occasion. If you want to create a successful artichoke ravioli dish, follow these valuable tips: 1. Choose Fresh Ingredients The secret to a delightful artichoke ravioli recipe lies in the quality of its ingredients. Therefore, make sure to select fresh and high-quality products, especially when it comes to the pasta dough and the artichokes. You can either buy premade pasta sheets or make your own dough using flour, eggs, olive oil, and salt. Regarding the artichokes, pick firm and unblemished ones, and remove the tough outer leaves and the hairy choke before cooking. 2. Prepare the Filling Carefully Another crucial aspect of artichoke ravioli recipes is the filling. To make it, you will need cooked artichokes, grated Parmesan cheese, ricotta cheese, breadcrumbs, garlic, lemon juice, salt, and pepper. It is recommendable to cook the artichokes in advance, either by boiling, steaming or roasting them, until they are tender. Then, chop them finely and mix them with the rest of the ingredients. The resulting mixture should be smooth, homogeneous, and flavorful. 3. Experiment with Flavors and Combinations While the traditional artichoke ravioli recipe is undoubtedly delicious, you can also add your own twist to it by experimenting with different flavors and combinations. For example, you can incorporate other vegetables, such as spinach, peas, or mushrooms, to the filling. Alternatively, you can mix the artichokes with other herbs and spices, such as basil, oregano, or red pepper flakes, to create a more complex taste. Moreover, you can vary the sauce that accompanies the ravioli, such as a creamy Alfredo sauce, a tangy tomato sauce, or a flavorful pesto. 4. Master the Ravioli-Making Technique Making ravioli from scratch requires some practice and patience, but it is well worth the effort. To do so, roll out the pasta dough into thin sheets, then use a ravioli cutter or a cookie cutter to obtain the desired shapes. Place a spoonful of filling onto one sheet, leaving some space between each dollop, then cover it with another sheet, sealing the edges with a fork or your fingers. Repeat until you have used all the dough and the filling. Finally, cook the ravioli in boiling salted water for a few minutes, until they float to the surface. 5. Serve and Garnish with Style Last but not least, the presentation of your artichoke ravioli recipe can make a significant difference in its success. To make it more appealing and appetizing, serve the ravioli hot, with the sauce of your choice, and some fresh herbs or grated cheese on top. Additionally, you can add some side dishes, such as a salad or some roasted vegetables, to balance the flavors and textures. Remember that the way you present your dish influences the way people perceive it, so make it look as good as it tastes. Conclusion In summary, artichoke ravioli recipes are an excellent addition to any Italian cuisine lover's repertoire. By following these valuable tips, you can create a mouth-watering and impressive dish that combines the best of pasta and artichokes. Remember to choose fresh ingredients, prepare the filling carefully, experiment with flavors and combinations, master the ravioli-making technique, and serve and garnish with style. With a bit of practice and creativity, you can become a master of artichoke ravioli and impress your guests with your culinary skills.

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