STUFFED ARTICHOKES WITH SPICY ITALIAN SAUSAGE AND SWEET RED PEPPER
Employ your slow cooker to steam these sausage-stuffed artichokes until they are tender and fully infused with Italian herbs and spices.
Provided by BHG Test Kitchen
Time 6h30m
Number Of Ingredients 13
Steps:
- For filling, in a large skillet cook sausage over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Add sweet peppers and onion. Cook over medium heat about 10 minutes or until tender, stirring occasionally. Add garlic; cook and stir for 1 minute more. Remove from heat. Stir in panko, 1/2 cup parsley, and cheese; cool.
- Meanwhile, trim stems from artichokes so they sit flat and remove loose outer leaves. Cut about 1 inch off the top of each artichoke; snip off the sharp leaf tips. Brush cut edges with some of the lemon juice. Spread leaves apart, creating space for the filling. Using a spoon, scoop out the chokes; discard. Stuff filling between each leaf. Place any remaining filling on top of artichokes.
- In a 6-quart oval slow cooker combine the water and the remaining lemon juice. Place artichokes, filling sides up, in cooker. Drizzle with oil.
- Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours or until a leaf pulls out easily. Before serving, sprinkle with additional parsley. Serve with lemon wedges.
Nutrition Facts : Calories 287 kcal, Carbohydrate 31 g, Cholesterol 26 mg, Protein 12 g, SaturatedFat 4 g, Sodium 448 mg, Sugar 6 g, Fat 14 g, UnsaturatedFat 9 g
20-MINUTE SAUSAGE AND PEPPER RAVIOLI SKILLET
We took the favorite Italian flavor combo of sausage and peppers and put them in an easy weeknight dish that can be on the table in just 20 minutes. Cook the store-bought ravioli and colorful sauce at the same time, then finish by heating them in the same pan. Melted provolone is the crowning touch.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add both of the bell peppers and the onion and season with 1 teaspoon salt and a few grinds of black pepper. Saute, stirring occasionally, until just beginning to soften, about 5 minutes. Add the garlic and cook, stirring frequently, until just beginning to turn golden, 1 to 2 minutes. Add the crushed tomatoes, red pepper flakes and 1/2 teaspoon salt. Bring to a boil, then lower heat and simmer until slightly thickened, stirring occasionally, about 8 minutes.
- While the sauce is cooking, boil the ravioli according to the package instructions. Drain.
- Add the cooked ravioli to the skillet and stir to coat in the sauce. Top evenly with provolone and warm until cheese is melted, 1 to 2 minutes. Top with fresh basil leaves.
TOASTED ANGEL HAIR PASTA WITH ROASTED RED PEPPERS AND SAUSAGE
This is one of our favorite pasta meals..I use 1 sweet and 1 hot italian sausage for this recipe if you use 2 hot sausages it will be rather hot...Cooked all in one pan ....Cooking time does not include roasting red pepper...Place clean an cored and halved pepper on piece of foil,rub olive oil over outside of pepper and bake in 450 degree oven till black appears and bubbles in skin,remove from oven and cover with a bowl or pan lid 10 -15 minutes,peel skin off peppers..I love roasted red peppers and add them to alot of meals I prepare....
Provided by Potluck
Categories One Dish Meal
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Cook sausage in large skillet,crumble.
- Saute garlic.
- Remove from skillet,leave grease in skillet.
- Add pasta to skillet and brown in grease 8-10 minutes.
- Add broth,peppers and spices,stir to mix.
- Cook until all liquid is absorbed,uncovered.
- Add meat to heat,mix.
- Serve with fresh parmesan over top.
SAUSAGE, ARTICHOKE, AND ROASTED RED PEPPER RAVIOLI FROM HATFIELD®
Fill handmade ravioli with sweet Italian sausage, artichokes, and roasted red pepper with ricotta cheese for a delicious gourmet dinner.
Provided by Allrecipes Member
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Sausage Mixture: Cook sweet Italian sausage in saute pan over med-high heat until brown. Drain; set aside and cool.
- Drain canned artichokes and roasted red peppers. Chop vegetables into 1/4-inch pieces and combine with ricotta cheese and ground sausage. Season with salt, pepper, and Italian herb blend.
- Ravioli: In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
- On a lightly floured surface, knead dough for about 3 to 4 minutes. Let rest for 15-20 minutes under a mixing bowl.
- On a lightly floured surface area, divide the pasta ball into two and proceed to roll out two 1/4-inch thick sheets, one very slightly larger than the other. One sheet will be the bottom half of the ravioli, and the slightly larger sheet will be the top to ensure a proper seal.
- Place teaspoons of sausage mixture onto the smaller pasta sheet. The filling should be spaced far enough apart so that each dumpling has a clear border.
- Brush an egg wash (egg yolk or egg white mixed with a small amount of water) around the fillings to seal the two sheets of pasta together. Gently lay the top sheet of pasta over the layer covered with filling. Make sure that the two sheets match up evenly.
- To remove air bubbles, gently but firmly push the air from the edge of the filling to the edge of the pasta with your fingers. Continue pushing the air out until there is no more air trapped in the ravioli. (Trapped air will expand during cooking and can cause the ravioli to burst.)
- To create beautiful ravioli, the filling should be shaped into a uniform size. A small cookie cutter or shot glass is a good way to shape the dumplings. Place the dull side of the cookie cutter around the filling, and press down lightly. Don't cut through the pasta dough--you're just shaping the ravioli.
- To cut the raviolis, use a sharp knife. On the edges, crimp the ravioli with a fork.
- In boiling salted water, cook ravioli for 3-4 minutes, until floating.
- Serve with your favorite sauce.
Nutrition Facts : Calories 323.6 calories, Carbohydrate 29 g, Cholesterol 127.4 mg, Fat 14.8 g, Fiber 1.6 g, Protein 17 g, SaturatedFat 6.8 g, Sodium 982.3 mg, Sugar 1 g
PENNE WITH ROASTED RED PEPPER, ARTICHOKE, & GARLIC PUREE
This is a very easy homemade recipe that has all the traditional tastes of Italy. It's a Penne Rigate dish with Roasted Red Pepper, Artichoke, Onion & Garlic Puree. I happen to love this and so does DH. You have to like roasted red pepper to enjoy this recipe to the fullest extent. It's so simple to prepare as most of the prep is done with a food processor or blender for the puree then you just serve it over your favorite pasta - we like it best over Penne Rigate, but any pasta will do. ** You could also stir in some cooked shrimp or cooked sliced sausage if you want a more hearty dish **
Provided by BlondieItaliana
Categories Penne
Time 17m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Boil water for penne with a dash of salt added.
- Meanwhile, drain the roasted red peppers & artichoke hearts very well and add to food processer. Add garlic & onion.
- Pulse in food processor so the mixture isn't pure liquid (pulse until mixture is the consistency of salsa - see photo of puree).
- Stir in olive oil, garlic powder and salt & pepper to taste.
- Cook then drain pasta. Stir in the puree.
- Garnish with the remaining jar of drained artichoke hearts & sliced black olives stirred through gently.
- Serve immediately.
ITALIAN SAUSAGE AND PEPPER ROTINI
This was a hand out from a large retail store. I modified this recipe to accommodate what was in my cupboard.
Provided by Charlotte J
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Prepare pasta according to package directions; drain and set aside.
- Brown sausage in a large skillet over medium-high heat. Drain off grease and set aside.
- Saute peppers and onions in 2 tablespoons hot oil over medium-high heat 2 to 3 minutes or until crisp-tender.
- Stir in tomatoes, broth, and sausage; cook 3 minutes or until tomatoes are tender and mixture thickens slightly. Remove from heat; add cooked pasta to tomato mixture and stir.
- Sprinkle with cheese and parsley.
- Serve.
Nutrition Facts : Calories 627.2, Fat 30.8, SaturatedFat 10.1, Cholesterol 61, Sodium 694.8, Carbohydrate 63.1, Fiber 4.2, Sugar 4.8, Protein 23.6
CREAMY SUN-DRIED TOMATO,ROASTED RED PEPPER AND ARTICHOKE PASTA
My variation of a "Build your Own Pasta Dish" concoction that I made up at the Macaroni Grill. Mine tastes better!!
Provided by Malriah
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook Bowties according to package directions.
- Reserve 1 cup of the cooking water.
- Heat oil in a large pan.
- Add garlic and onion, cook until translucent.
- Add tomatoes and roasted peppers.
- Cook for 3 minutes; stir in red pepper flakes.
- Add artichoke hearts and cook for 3 minutes.
- Add whipping cream and asiago cheese.
- Allow to simmer until it starts to thicken.
- Stir in basil and green onion.
- Season with salt and pepper if desired.
- Toss with bowties.
- Add 1 cup reserved pasta water to make it saucier.
ARTICHOKE AND RED PEPPER PIZZA
Make and share this Artichoke and Red Pepper Pizza recipe from Food.com.
Provided by Dancer
Categories Vegetable
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a nonstick skillet, simmer ingredients until tender.
- Place on boboli shell and top with cheese. Bake at directions on Boboli package.
Nutrition Facts : Calories 3576.6, Fat 213.8, SaturatedFat 128.4, Cholesterol 798.3, Sodium 9024.3, Carbohydrate 97.3, Fiber 26.3, Sugar 26.5, Protein 322.8
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