Artichoke Caper Dip For Fried Ravioli Recipes

SPINACH ARTICHOKE RAVIOLI BAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 375ºF (190ºC).
• In a large bowl, mix together the cream cheese, mozzarella, spinach, artichoke hearts, Parmesan cheese, sour cream, and milk.
• Pour a third of the spinach artichoke mixture in a large glass baking dish and spread it evenly over the bottom.
• Line the tray with half of the frozen ravioli, spread more sauce over the top, then add the rest of the ravioli and cover with the remaining sauce.
• Bake for 30-35 minutes, or until browned.
• Enjoy!

10 ARTICHOKE DIPPING SAUCES

Steps:

• Mix together in a small bowl and serve.

FRIED CHEESE RAVIOLI WITH TOMATO PEPPER RELISH AND ARTICHOKE CAPER DIP

Steps:

• In a straight-sided skillet, heat 2-inches of oil, over medium-high heat. Oil is ready when the tip of a wooden skewer is inserted and the oil bubbles around it. When oil is ready, carefully fry ravioli until golden brown, about 1 minute per side. Drain on a paper towel-lined plate.
• For Tomato Pepper Relish: In small bowl, combine red peppers and tomatoes. Stir in brown sugar and balsamic vinegar; set aside.
• For Artichoke Caper Dip: In small bowl, combine artichoke hearts, capers, mayonnaise, sour cream, parmesan cheese, and lemon juice; set aside.
• Serve ravioli hot with Tomato Pepper Relish and Artichoke Caper Dip.

ARTICHOKE RAVIOLI

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.

ARTICHOKE, CAPER & LEMON DIP

Steps:

• Combine all ingredients in a food processor or blender, then season with salt and pepper.
• Purée until fine, then scrape into a bowl.
• Sprinkle with extra pine nuts and the reserved parsley leaves to serve.

ARTICHOKE BASKETS WITH CAPER DIP

Steps:

• FOR ARTICHOKES - With sharp knife, cut off stems.
• With scissors, snip off prickly tips.
• Rinse and shake off water.
• Wrap artichokes in plastic wrap and place on microwave safe plate or place in a microwave safe casserole.
• Add 1/4 cup water and cover.
• Place in microwave and cook on high 5 1/2 to 8 1/2 minutes until lower leaves can be pulled off and base pierces easily with fork.
• Rotate and rearrange halfway through cooking.
• Let stand 3 - 5 minutes.
• TO PREPARE DIP - In small bowl combine mayonnaise, garlic, capers and caper brine.
• TO PREPARE BASKET - Remove 1/4 of one side of artichoke leaves; reserve leaves.
• Carefully remove and discard the choke.
• Place on small plate.
• Fill inside of basket with caper dip and allow some to spill out onto the plate.
• Chill until ready to serve.
• If desired serve with reserved artichoke leaves.
• NOTE:.
• If desired, artichokes can be cooked on stove top.
• Place trimmed artichokes stem side down in small saucepan just big enough to hold them snugly.
• Pour boiling water to a depth of 1 inch, cover and steam 45 minutes over medium heat until done as above.
• With tongs, remove from pot; drain.

ARTICHOKE CAPER DIP FOR FRIED RAVIOLI

Steps:

• In small bowl, combine artichoke hearts, capers, mayo, sour cream, parmesan cheese and lemon juice; serve with Fried Cheese Ravioli