Artichoke Ravioli Food

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EASY ARTICHOKE RAVIOLI



Easy Artichoke Ravioli image

This Easy Artichoke Ravioli is full of the flavors of the Mediterranean! Ravioli is stuffed with lemony, marinated artichokes, creamy ricotta, and parmesan. It's tossed in a simple parsley butter with sun dried tomatoes and fried capers sprinkled on top. Made quick and easy using dumpling wrappers (gyoza).

Provided by Kelly

Categories     Main Course

Time 45m

Number Of Ingredients 14

60 dumpling wrappers (gyoza, thawed for about 1 hour before using)
1 ½ cups marinated artichoke hearts *see note ((about 7.6oz, 215g, drained and squeezed))
1 cup ricotta cheese *see note ((8oz,227g))
½ teaspoon finely grated lemon zest
1 garlic clove (minced)
½ cup grated parmesan cheese ((1oz, 28g))
Salt and pepper to taste (I use a few pinches of both)
Optional: 1 teaspoon lemon juice (to taste, depending on how lemony Artichoke Hearts are)
8 tablespoons unsalted butter ((4oz, 113g))
½ cup chopped fresh parsley
Salt to taste
1/2 cup chopped sun dried tomatoes ((2oz, 57g))
1/2 cup Fried Capers *see note
Freshly grated parmesan

Steps:

  • Drain the marinated artichokes and lightly squeeze off any excess liquid.
  • Pulse them a few times in a food processor or chop them by hand.
  • Add ricotta, finely minced garlic clove, parmesan, and lemon zest. Salt and pepper to taste.
  • Pulse the ingredients in the food processor or mix by hand just until combined. It's nice to see flecks of artichoke in the filling.
  • Taste for seasoning at this point. Depending on how lemony and salty the artichokes are, you may or may not need to add more salt. You can also add a teaspoon of lemon juice if you think it needs it. If the marinated artichokes have enough lemon still clinging to them, the extra teaspoon may not be necessary.
  • Place a wrapper on the work surface. Spoon the filling on top being sure not to get any on the edges. Wet the edges of the wrapper with water using a brush or your finger. Place a wrapper on top, gently pressing out any air bubbles and sealing the edges, without pushing any of the filling into the edges.
  • I use about 1 tablespoon (16g) of filling for a 3 ½ inch wrapper.
  • Lay the filled ravioli out on a lightly floured surface as you make them. If you will be holding them a few hours before cooking them, put them in a sealed container with a sheet of wax paper in between the layers. The edges that you put water on for sealing should be dry before layering. Store in the refrigerator until ready or use. They can also be frozen.
  • Boil the ravioli in salted water until al dente, about 4-5 minutes. Boil them in batches so you don't crowd the pan. Give them a stir occasionally to be sure they're not sticking to each other. I cook about 7 at a time. You can remove one and test it by testing the sealed edge - the thickest part.
  • For the Sauce: Melt the butter in a sauce pan. Turn off the heat and add chopped parsley and salt to taste.
  • Toss the cooked Artichoke Ravioli in melted butter and chopped fresh parsley.
  • Sprinkle on chopped sun dried tomatoes and fried capers to garnish.
  • Top with grated parmesan.

ARTICHOKE RAVIOLI WITH TOMATOES



Artichoke Ravioli With Tomatoes image

If you're going to take the time to make fresh pasta, you want to know the dish is worth your while - and these ravioli definitely fit the bill. They're even better with the bubbling sauce of cream, fresh plum tomatoes, and parmesan cheese. Comes from Gourmet Magazine 2006

Provided by tornadoes three

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 22

1 1/2 cups all-purpose flour
2 large eggs
1/2 teaspoon salt
2 tablespoons water
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 cheese (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)
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 cheese (1/2 cup)
1/4 teaspoon salt
1/4 teaspoon black pepper

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.
  • Cooks' notes:.
  • • Dough can be made (but not rolled out) 4 hours ahead and chilled, tightly wrapped in plastic wrap.
  • • Ravioli can be made (but not cooked) 4 hours ahead and chilled in lined baking pan, covered.

Nutrition Facts : Calories 476.9, Fat 24.6, SaturatedFat 14, Cholesterol 218.5, Sodium 923.6, Carbohydrate 47.1, Fiber 5.2, Sugar 2.6, Protein 18.1

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

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

RAVIOLI WITH ARTICHOKES, LEEK & LEMON



Ravioli with artichokes, leek & lemon image

Fresh stuffed pasta makes a great base for a speedy Italian-inspired supper - mix with marinated artichokes and a creamy lemon sauce

Provided by Good Food team

Categories     Main course

Time 20m

Number Of Ingredients 7

280g jar artichoke antipasto, drained reserving 1 tbsp oil, artichokes roughly chopped
1 large leek , finely sliced
1 garlic clove , crushed
3 tbsp cream cheese
zest and juice 1 lemon
250g pack spinach & ricotta ravioli
2 large handfuls rocket and grated Parmesan (or vegetarian alternative) to serve (optional)

Steps:

  • Heat the oil from the artichokes in a large saucepan, then add the leek and garlic. Fry for 5 mins over a medium heat until the leek is soft. Stir in the artichokes, cream cheese and lemon zest, then heat through. Season to taste and add a squeeze of lemon juice.
  • Meanwhile, cook the ravioli following pack instructions. Drain, add to the pan with the artichokes and cream cheese, and toss through. Serve topped with the rocket and a grating of Parmesan, if you like.

Nutrition Facts : Calories 513 calories, Fat 31 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 16 grams protein, Sodium 3.5 milligram of sodium

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.

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

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