LEMON ARTICHOKE PESTO
Got this recipe out of Cooking magazine. This pesto goes well with cheese ravioli. This recipe uses 1/2 of a 14 oz. can of artichoke hearts. You can add the rest of the artichokes into the pasta if you want extra flavor.
Provided by TishT
Categories Sauces
Time 10m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place all the ingredients in food processor and process until pureed.
- Toss with you favorite pasta choice (we chose ravioli) about 30-60 seconds or until heated through.
Nutrition Facts : Calories 67.1, Fat 4.2, SaturatedFat 0.9, Cholesterol 2.2, Sodium 151.8, Carbohydrate 6.1, Fiber 2.6, Sugar 0.6, Protein 2.7
CHEESE RAVIOLI WITH LEMON ARTICHOKE PESTO
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
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.
FOUR-CHEESE RAVIOLI WITH HERB PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the pesto: In a food processor, combine the basil, parsley, mint, Parmesan, pine nuts, anchovy paste, pepper and garlic. Pulse until chunky. With the machine running, gradually add the olive oil until the pesto is smooth.
- For the ravioli: In a medium bowl, mix together the ricotta, mozzarella, mascarpone, Parmesan, breadcrumbs, nutmeg, 3/4 teaspoon salt and the pepper.
- In a small bowl, mix together the egg and 1 teaspoon water until smooth.
- Using a pastry brush, lightly brush the edges of the wonton wrappers with the egg mixture. Spoon 1 level tablespoon of the filling into the center of each wonton wrapper. Fold the opposite corners of each wonton wrapper over to form triangle shapes. Seal the edges firmly, pressing out any air around the filling. (Can be made a few hours in advance. Cover with foil and refrigerate until ready to use.)
- Bring a large pot of water to a boil over high heat. Add the remaining 1 1/2 tablespoons salt and the olive oil. In batches, add the ravioli to the water and cook, stirring occasionally, until tender but still firm to the bite, about 3 minutes. Using a slotted spoon, carefully remove the ravioli and drain in a colander. Transfer the ravioli to shallow soup bowls. Spoon the sauce over the ravioli and serve.
RAVIOLI WITH ARTICHOKES, LEEK & LEMON
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
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
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