SPINACH & ARTICHOKE RAVIOLI WITH GREMOLATA

facebook share image   twitter share image   pinterest share image   E-Mail share image



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.

There are no comments yet!