Artichoke Filling For Ravioli Or Tortellini Recipes

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HERBED ARTICHOKE CHEESE TORTELLINI



Herbed Artichoke Cheese Tortellini image

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

2 cans (14-1/2 ounces each) Italian diced tomatoes
2 jars (6-1/2 ounces each) marinated quartered artichoke hearts
1/2 cup olive oil
2 medium onions, chopped
1/2 cup minced fresh parsley
2 to 4 tablespoons minced fresh basil or 2 to 4 teaspoons dried basil
1/2 teaspoon dried oregano
2 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
2 packages (9 ounces each) refrigerated cheese tortellini
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 teaspoon salt
1/4 cup shredded Parmesan cheese

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.

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

ARTICHOKE RAVIOLI



Artichoke Ravioli image

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

2 packages (9 ounces each) refrigerated cheese ravioli
1 jar (24 ounces) meatless spaghetti sauce
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 jar (4-1/2 ounces) whole mushrooms, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1-1/2 cups shredded part-skim mozzarella cheese

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.

SPINACH ARTICHOKE RAVIOLI BAKE RECIPE BY TASTY



Spinach Artichoke Ravioli Bake Recipe by Tasty image

Here's what you need: cream cheese, shredded mozzarella cheese, spinach, artichoke heart, grated parmesan cheese, sour cream, milk, frozen ravioli

Provided by Tasty

Categories     Dinner

Yield 10 servings

Number Of Ingredients 8

8 oz cream cheese
1 ½ cups shredded mozzarella cheese
5 oz spinach, cooked and chopped
16 oz artichoke heart
½ cup grated parmesan cheese
¾ cup sour cream
1 cup milk
20 oz frozen ravioli

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!

Nutrition Facts : Calories 340 calories, Carbohydrate 26 grams, Fat 21 grams, Fiber 2 grams, Protein 13 grams, Sugar 3 grams

ARTICHOKE FILLING FOR RAVIOLI OR TORTELLINI



Artichoke Filling for Ravioli or Tortellini image

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

1 small leek, washed well and thinly sliced
8 small artichoke hearts
1 1/2 tablespoons butter, melted
salt & freshly ground black pepper
2 tablespoons olive oil
2 eggs, plus
1 egg yolk, beaten together
3/4 cup freshly grated parmesan cheese

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



Ravioli with artichokes, leek & lemon image

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

280g jar artichoke antipasto, drained reserving 1 tbsp oil, artichokes roughly chopped
1 large leek , finely sliced
1 garlic clove , crushed
3 tbsp cream cheese
zest and juice 1 lemon
250g pack spinach & ricotta ravioli
2 large handfuls rocket and grated Parmesan (or vegetarian alternative) to serve (optional)

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 AND FENNEL RAVIOLI WITH TOMATO-FENNEL SAUCE



Artichoke and Fennel Ravioli with Tomato-Fennel Sauce image

Categories     Food Processor     Garlic     Pasta     Tomato     Vegetable     Hanukkah     Vegetarian     Artichoke     Fennel     Spring     Healthy     Bon Appétit

Yield Serves 8

Number Of Ingredients 22

Filling
1 tablespoon olive oil
5 large garlic cloves, chopped
1/4 teaspoon fennel seeds
1 9-ounce package frozen artichoke hearts, unthawed
1/2 cup chopped fresh fennel
1/2 cup canned vegetable broth or water
2 tablespoons minced fresh fennel fronds
1 egg yolk
32 to 36 gyoza (round) wrappers or wonton wrappers
1 egg white
Sauce
1/4 cup olive oil
4 garlic cloves, chopped
1 cup chopped fresh fennel
1 1/4 teaspoons fennel seeds
1 28-ounce can Italian tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper
1/8 teaspoon ground cloves
Fresh fennel fronds

Steps:

  • For filling:
  • Heat olive oil in heavy medium skillet over medium heat. Add chopped garlic and fennel seeds and sauté 3 minutes. Add artichoke hearts and chopped fennel and stir 1 minute. Add vegetable broth and bring mixture to boil. Cover skillet and cook until vegetables are very tender, about 12 minutes. Uncover and simmer until pan juices have evaporated completely, stirring occasionally, about 10 minutes. Scrape filling into processor and cool. Add fennel fronds and process to coarse puree. Season to taste with salt and pepper. Add yolk and blend.
  • Line baking sheet with plastic wrap. If using wonton wrappers, trim edges to form rounds. Brush entire surface of 1 wrapper lightly with egg white. Place 1 rounded teaspoon filling in center. Fold dough over, forming semi-circle. Seal edges, pressing out any air around filling. Place on prepared sheet. Repeat with remaining filling and wrappers. (Ravioli can be prepared ahead. Cover loosely with towel and plastic wrap and refrigerate up to 8 hours, or cover with plastic and freeze 3 days. Do not thaw frozen ravioli before cooking.)
  • For sauce:
  • Heat oil in heavy large saucepan over medium-low heat. Add garlic, fennel and fennel seeds and sauté until tender, about 12 minutes. Add tomatoes with their juices and next 4 ingredients. Simmer until sauce thickens, breaking up tomatoes with back of spoon, about 25 minutes. Season with salt and pepper. (Can be made 2 days ahead. Cover; chill. Rewarm before using.)
  • Boil ravioli in large pot of boiling salted water until tender, about 5 minutes. Drain well. Spoon some sauce on each plate. Arrange ravioli atop sauce. Garnish with fresh fennel fronds.

HERBED ARTICHOKE CHEESE TORTELLINI



Herbed Artichoke Cheese Tortellini image

Make and share this Herbed Artichoke Cheese Tortellini recipe from Food.com.

Provided by Chef shewmake

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

2 (14 1/2 ounce) cans Italian-style diced tomatoes
2 (6 1/2 ounce) jars marinated quartered artichoke hearts
2 (9 ounce) packages refrigerated cheese tortellini
2 cups chopped onions
1/2 cup minced fresh parsley
2 -4 tablespoons minced fresh basil
2 teaspoons minced garlic
1/2 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
1/2 cup olive oil
1 (2 1/4 ounce) can sliced ripe olives, drained
1/2 teaspoon salt
1/4 cup shredded parmesan cheese

Steps:

  • Drain tomatoes, reserving 2/3 cup juice; set aside.
  • Drain artichokes, reserving 3/4 cup liquid; chop and set aside.
  • Cook tortellini according to package directions.
  • Meanwhile, in a large skillet, saute the onions, parsley, basil, garlic, oregano and pepper flakes in oil for 4-5 minutes or until onions are tender. Add the reserved tomatoes, tomato juice and artichoke liquid.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened.
  • Drain tortellini; add to tomato mixture.
  • Stir in the olives, salt and reserved artichokes; heat through.
  • Sprinkle with cheese.

Nutrition Facts : Calories 202.5, Fat 15.6, SaturatedFat 2.6, Cholesterol 2.8, Sodium 293.1, Carbohydrate 14.5, Fiber 6.1, Sugar 4.7, Protein 4

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