Agnolotti With Artichoke Sauce Recipes

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RAVIOLI ALFREDO WITH ARTICHOKES



Ravioli Alfredo with Artichokes image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
2 9-ounce packages mushroom agnolotti or other ravioli
4 tablespoons unsalted butter
1 small shallot, finely chopped
1 9-ounce package frozen artichoke hearts, thawed
Freshly ground pepper
1/4 cup dry white wine
1/2 cup heavy cream
1/2 cup grated parmesan cheese (about 1 ounce)
1/2 cup frozen peas, thawed
Pinch of ground nutmeg
2 tablespoons chopped fresh tarragon

Steps:

  • Bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
  • Meanwhile, melt the butter in a large skillet over medium-high heat. Add the shallot, artichoke hearts, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the artichokes are golden brown, about 5 minutes. Add the wine and cook until mostly evaporated, about 1 minute. Add the heavy cream and bring to a simmer. Add the parmesan, peas and nutmeg. Cook, stirring, until the sauce is thickened, about 1 minute.
  • Add the ravioli, tarragon and reserved cooking water to the skillet; gently stir to combine. Season with salt and pepper.

Nutrition Facts : Calories 640 calorie, Fat 38 grams, SaturatedFat 22 grams, Cholesterol 150 milligrams, Sodium 1080 milligrams, Carbohydrate 50 grams, Fiber 5 grams, Protein 22 grams

ARTICHOKES IN A GARLIC AND OLIVE OIL SAUCE



Artichokes in a Garlic and Olive Oil Sauce image

I used to work in a fabulous Italian restaurant, and the cooks taught me how to make this dish. I have modified it a bit, but it's very similar, and incredibly delicious.

Provided by SLW0784

Categories     Side Dish     Vegetables

Time 25m

Yield 2

Number Of Ingredients 6

4 ounces small uncooked seashell pasta
2 ½ tablespoons extra virgin olive oil
3 tablespoons butter
2 cloves garlic
1 sprig fresh basil, chopped
1 (8 ounce) can artichoke hearts, drained and quartered

Steps:

  • Bring a pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Toss with the cooked pasta to serve.

Nutrition Facts : Calories 590.9 calories, Carbohydrate 56.3 g, Cholesterol 45.8 mg, Fat 35.5 g, Fiber 6.6 g, Protein 12.6 g, SaturatedFat 13.6 g, Sodium 804.7 mg, Sugar 0.8 g

AGNOLOTTI WITH ARTICHOKE SAUCE



Agnolotti With Artichoke Sauce image

Number Of Ingredients 0

Steps:

  • Combine the artichokes, half-and-half, garlic, red pepper flakes and 1/4 teaspoon salt in a large skillet and bring to a simmer over medium heat. Cover and cook until the artichokes are tender, about 5 minutes. Add the peas and continue to cook, covered, until tender, about 5 more minutes. Remove from the heat and stir in the lemon zest and juice. Discard the garlic clove.Meanwhile, bring a large pot of salted water to a boil. Add the agnolotti and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and transfer to the skillet with the sauce.Add the parmesan to the skillet and gently stir until the pasta is coated. Thin the sauce with some of the reserved cooking water. Stir in the basil.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 89

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