ARTICHOKE HEART AND BRIN D'AMOUR RAVIOLI WITH THREE-PEPPER SAUCE
Categories Cheese Pasta Vegetable Appetizer Valentine's Day Winter Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 10
Steps:
- Make the filling
- In a bowl stir together well the cheeses, the artichoke hearts, and pepper to taste and chill the filling for 1 hour, or until it is cold.
- Make the sauce:
- In a large heavy skillet cook the bell peppers in the oil over moderately low heat, stirring, until they are softened, stir in the garlic and the broth, and simmer the mixture for 15 minutes. Transfer about 2 tablespoons of the bell peppers with a slotted spoon to a bowl and reserve them for garnish. In a blender purée the remaining bell pepper mixture with salt and pepper to taste until it is smooth, transfer the sauce to a small saucepan, and keep it warm, covered, while preparing the ravioli.
- Cut out a heart from each won ton wrapper with a heart-shaped cutter (about 3 inches at the widest point). Put 1 heart on a lightly floured surface, mound 1 teaspoon of the filling on each lobe of the heart, and brush the edges with water. Put a second heart over the first, pressing down around the filling to force out the air, and seal the edges well. Make ravioli with the remaining wrappers and filling in the same manner, transferring them as they are formed to a kitchen towel, and let them dry slightly, turning them occasionally.
- Bring a large saucepan of boiling salted water to a gentle boil and in it cook the ravioli for 2 minutes, or until they rise to the surface and are tender. (Do not let the water boil vigorously once the ravioli have been added.) Transfer the ravioli as they are cooked with a slotted spoon to a kitchen towel to drain. Divide the sauce between 2 plates, arrange 3 ravioli on each plate, and garnish each serving with some of he reserved bell peppers.
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
ARTICHOKE HEARTS GRATIN
This easy, all-veggie appetizer idea is proof you don't have to make a dish, to reinvent it.
Provided by Chef John
Categories Appetizers and Snacks Vegetable
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Place artichoke heart halves on a paper towel cut-side down to drain for about 15 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with vegetable oil.
- Place artichoke heart halves on the prepared baking sheet, cut side up. Season with salt and pepper, sprinkle with breadcrumbs and Parmigiano-Reggiano cheese, and drizzle with olive oil.
- Broil artichoke hearts until browned on top, about 7 minutes. Serve with lemon wedges.
Nutrition Facts : Calories 88.6 calories, Carbohydrate 6.3 g, Cholesterol 4.4 mg, Fat 6.2 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 1.6 g, Sodium 267.6 mg, Sugar 0.3 g
ARTICHOKE RAVIOLI
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
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.
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