Cheese Ravioli – Unstuffed Artichokes
A Spin on Stuffed Artichokes. SKU # 41321
Ingredients
- 1 LB Cheese Ravioli 41321
- 2 TBSP Butter
- 2 TBSP Olive Oil
- 1 Lemon
- 1 Shallot ¼” slices
- 1 Cup Marinated Slice Artichoke Hearts *reserve liquid
- ½ Cup Seasoned Panko Breadcrumbs
- ¼ Cup Parmesan Cheese grated
- 2 TBSP Parsley fresh chopped
- 1 TSP Red Pepper Flakes crushed
- Parmesan Cheese shaved
- Salt & Pepper
Instructions
- Gather ingredients. Zest and juice the lemon, keeping the 2 separate.
- Heat 1 TBSP butter in a medium sauté pan. Once heated, toss the breadcrumbs and heat until toasted. Remove from the heat and pan. Set aside and allow it to cool. Once cooled, add the grated parmesan cheese, crushed red pepper and fresh parsley, mix to combine.
- Bring a large pot of water to a boil. Cook ravioli per directions, for about 3 minutes. Remove from water and set aside.
- In a large sauté pan melt the remaining butter and oil. Add shallots and artichoke hearts. Cook for about 2-3 minutes until the artichokes are heated.
- Add 2 TBSP of lemon juice and about 1-2 TBSP of the reserved artichoke heart marinated liquid from the jar.
- Add the ravioli and allow sauce to thicken slightly and coat ravioli.
- To plate, evenly divide ravioli onto a plate and top with the bread crumb mixture. Garnish with shaved parmesan and a pinch of any remaining lemon zest. Enjoy.
Notes
- Pair this will grilled chicken or shrimp.
- Add a splash of white wine along with the lemon juice.
- In place of the cheese ravioli, try Spinach & Garlic Tortelloni 22240 in the same recipe.
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