Artichoke Filling For Ravioli Or Tortellini Recipes
HERBED ARTICHOKE CHEESE TORTELLINI
This flavor-packed meatless recipe features tomatoes, black olives and artichoke hearts tossed with tender cheese tortellini. -Karen Anzelc, Peoria, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Drain tomatoes, reserving 2/3 cup juice. Drain artichoke hearts, reserving 3/4 cup marinade; chop artichokes. , In a Dutch oven, heat oil over medium-high heat. Add onions, herbs, garlic and pepper flakes; cook and stir until onion is tender, 4-5 minutes. Stir in tomatoes and reserved tomato juice and artichoke marinade; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-12 minutes. Meanwhile, cook tortellini according to package directions., Drain tortellini; add to tomato mixture. Gently stir in olives, salt and artichoke hearts; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 474 calories, Fat 28g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 975mg sodium, Carbohydrate 45g carbohydrate (12g sugars, Fiber 3g fiber), Protein 11g protein.
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.
ARTICHOKE RAVIOLI
Make and share this Artichoke Ravioli recipe from Food.com.
Provided by dicentra
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Spray large skillet with cooking spray; heat over medium until hot. Add artichoke hearts, onion, garlic, nutmeg and wine.
- Cook over medium heat until the liquid is gone, about 5 minutes. Cool.
- Place about 1 tablespoon of artichoke mixture on a wonton wrapper; brush edges of the wrapper with water.
- Top with a second wrapper and press edges together to seal.
- Repeat with remaining wonton wrappers and artichoke mixture.
- Heat 3 quarts of water to boiling; add 4-6 ravioli. Reduce heat and simmer, uncovered, until ravioli float to surface and are cooked al dente.
- Remove with a slotted spoon and repeat the cooking procedure with the remaining ravioli. Serve topped with your favorite sauce.
Nutrition Facts : Calories 226.6, Fat 1.3, SaturatedFat 0.3, Cholesterol 5.8, Sodium 397.2, Carbohydrate 43.9, Fiber 3.8, Sugar 0.6, Protein 8.2
SPINACH FILLING FOR CANNELLONI, RAVIOLI AND TORTELLINI
A traditional pasta filling with feta and farmer cheese. Great the way it is or treat it as a good basic recipe to take off on, adding what appeals to you. Tell me what you try.
Provided by sugarpea
Categories Cheese
Time 15m
Yield 4 servings stuffed pasta, 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan and saute the onion and garlic until golden; steam spinach until well wilted; remove from heat, cool enough to handle, and squeeze dry.
- Combine onion mixture and spinach; stir in cheeses and beat in seasonings, eggs and parsley; refrigerate until ready to stuff pasta.
ARTICHOKE FILLING FOR RAVIOLI OR TORTELLINI
Make and share this Artichoke Filling for Ravioli or Tortellini recipe from Food.com.
Provided by sugarpea
Categories Vegetable
Time 30m
Yield 4 filled pasta servings, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the artichoke hearts into four wedges; place them, the leek, butter, salt and pepper in a skillet and saute over moderately low heat for 15 minutes.
- Puree in a blender or food processor until smooth; stir in olive oil, eggs and cheese.
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