Tuesday, May 1, 2012

Ravioli with Artichoke Sauce

Happy start of the week!  For you to enjoy tonight's recipe you must like artichokes and peas - though I really think the peas could be left out... so now we are back to artichokes! I like artichokes especially in a dip... I would love someone's recipe for a yummy spinach artichoke dip - I feel a craving coming on.  Anyway back to dinner, this recipe called for frozen artichoke hearts - no luck at Target so I substituted canned ones and think that was just fine.  It came together quite quickly... in fact a little too quick.  I thought Mr. John would be home around 6:30 but he needed to run an errand after his club time.  Luckily a quick reheat and dinner was served.

Tonight's ingredients
Recipe adapted from the Food Network magazine

Don't forget my craving and send something my way!

Ravioli with Artichoke Sauce Serves: 4 Calories: NA Prep Time to Table: 25 minutes
Recipe : adapted from Food Network

 -14 oz. can chopped artichokes
-1 cup half and half
-1 clove garlic smashed
-1/4 tsp crushed red pepper
-1/2 cup frozen peas (unthawed)
-2 tsp zested lemon peel
-10 oz. cheese ravioli
-¼ cup grated romano cheese
-¼ cup torn fresh basil leaves

1. Combine artichokes, half and half, red pepper, garlic and ¼ t salt in large skillet – bring to simmer, cover and simmer about 5 minutes. Add peas and continue to cook covered until tender – about 5 minutes. Remove from heat and add lemon zest and discard garlic

2. Cook ravioli as directed; drain reserving ½ cup pasta water. Add ravioli to sauce and toss gently with romano cheese. Thin sauce if needed with pasta water and stir in basil



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