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 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.
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 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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