Best Artichoke Ravioli With Tomatoes Recipes
CHEESE RAVIOLI WITH FRESH TOMATO AND ARTICHOKE SAUCE
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
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
ARTICHOKE AND FENNEL RAVIOLI WITH TOMATO-FENNEL SAUCE
Categories Food Processor Garlic Pasta Tomato Vegetable Hanukkah Vegetarian Artichoke Fennel Spring Healthy Bon Appétit
Yield Serves 8
Number Of Ingredients 22
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.
RAVIOLI ALFREDO WITH ARTICHOKES
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 12
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ingredients
To prepare artichoke ravioli with tomatoes, you will need the following ingredients:- 1 package of fresh or frozen artichoke ravioli
- 2 cups of cherry tomatoes, halved
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1/4 cup of white wine
- 1/4 cup of vegetable broth
- 1/2 cup of heavy cream
- 1/4 cup of grated parmesan cheese
- Salt and pepper, to taste
Preparation
To prepare artichoke ravioli with tomatoes, follow these steps:- Begin by cooking the artichoke ravioli according to package instructions. Fresh ravioli typically takes just a few minutes to cook, while frozen may require more time. Once cooked, drain the ravioli and set it aside.
- In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, or until fragrant.
- Add the halved cherry tomatoes to the pan and cook for 5-7 minutes, or until they begin to soften and release their juices.
- Slowly pour in the white wine and vegetable broth, stirring constantly. Bring the mixture to a simmer and let it cook for 5-7 minutes, or until the liquid has reduced by half.
- Stir in the heavy cream and grated parmesan cheese, continuing to simmer until the sauce has thickened slightly.
- Season the sauce to taste with salt and pepper.
- Add the cooked artichoke ravioli to the pan with the tomato sauce, tossing gently to coat the pasta in the sauce. Allow it to cook for an additional minute or two, or until the ravioli is heated through.
- Serve the artichoke ravioli with tomatoes hot, garnished with additional parmesan cheese and fresh herbs if desired.
Health Benefits
Artichoke ravioli with tomatoes is a nutritious and balanced meal that provides a range of health benefits. Some of these include:- Heart-healthy: Tomatoes are rich in lycopene, which has been linked to a lower risk of heart disease. Additionally, the olive oil used in this recipe is high in monounsaturated fats, which can help to lower LDL cholesterol levels.
- Fiber-rich: Artichokes are high in fiber, which aids in digestion and helps to promote feelings of fullness. The ravioli used in this dish may also be made with whole-grain flour, which provides additional fiber.
- Immune-boosting: Garlic is known for its immune-boosting properties and may help to reduce the severity and duration of colds and other infections.
- Antioxidant-rich: The combination of tomatoes and artichokes provides a hearty dose of antioxidants, which can help to reduce inflammation and protect against oxidative stress.