Artichoke Ravioli With Tomatoes Recipes

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FRIED CHEESE RAVIOLI WITH TOMATO PEPPER RELISH AND ARTICHOKE CAPER DIP



Fried Cheese Ravioli with Tomato Pepper Relish and Artichoke Caper Dip image

Provided by Sandra Lee

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 teaspoon lemon juice
Vegetable oil, for frying
1 (9-ounce) package 4 cheese ravioli
1 cup roasted red peppers, drained and finely chopped
1 diced Roma tomato
1 tablespoon brown sugar
1 teaspoon balsamic vinegar
1 (6-ounce) jar marinated artichoke hearts, drained and finely chopped
2 teaspoons capers
2 teaspoons mayonnaise
2 tablespoons sour cream
1 tablespoon grated Parmesan

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.

CHEESE RAVIOLI WITH FRESH TOMATO AND ARTICHOKE SAUCE



Cheese Ravioli With Fresh Tomato and Artichoke Sauce image

Garden-fresh flavor of Roma tomatoes with tart marinated artichokes in a wonderful sauce that can be prepared in less time than it takes to prepare a package of fresh cheese ravioli. Adapted from a cooking website's newsletter.

Provided by lauralie41

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 (9 ounce) packages cheese ravioli, fresh
1 teaspoon olive oil
1 tablespoon olive oil
1 lb roma tomato, peeled, seeded and chopped
1 (6 1/2 ounce) jar marinated artichoke hearts, undrained
1/2 cup scallion, chopped
3 garlic cloves, crushed
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons parmesan cheese, grated

Steps:

  • In a dutch oven or large saucepan bring salted water to a boil and cook ravioli according to package directions.
  • Over a medium high flame, heat 1 tablespoon of oil in a large nonstick skillet. Stirring occasionally, add tomatoes, artichokes and liquid, scallions, garlic, salt and pepper and cook 2 to 3 minutes or until vegetables are warmed through. Remove from heat.
  • Drain pasta well and transfer to a large bowl. Toss with 1 teaspoon of oil and add half of the sauce to the ravioli, tossing gently to mix. Transfer ravioli to a large serving platter, pour on remaining sauce and garnish with parmesan cheese. Serve immediateley.

Nutrition Facts : Calories 103.3, Fat 5.6, SaturatedFat 1.1, Cholesterol 2.2, Sodium 364.9, Carbohydrate 11.8, Fiber 5.8, Sugar 3.8, Protein 3.7

CHEESE RAVIOLI WITH FRESH TOMATO AND ARTICHOKE SAUCE



Cheese Ravioli with Fresh Tomato and Artichoke Sauce image

This sauce is quick and easy. It goes well with other pasta types such as tortellini or penne. I serve this with a good quality, crusty bread.

Provided by Cathy Burghardt

Categories     Ravioli

Time 25m

Yield 6

Number Of Ingredients 10

2 (9 ounce) packages fresh cheese ravioli
1 tablespoon olive oil
1 teaspoon olive oil
1 pound roma tomatoes - peeled, seeded and chopped
1 (6.5 ounce) jar marinated artichoke hearts
½ cup chopped green onions
3 cloves crushed garlic
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons grated Parmesan cheese

Steps:

  • Cook ravioli according to package directions.
  • While the pasta is cooking, prepare the sauce. In a large nonstick skillet, heat 1 tablespoon oil over a medium high heat. Add tomatoes, artichokes, scallions, garlic, and salt and pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are warmed through. Remove from heat.
  • Drain pasta well. Transfer to a large bowl, and toss with 1 teaspoon oil. Add half of the sauce to the ravioli; toss gently, but thoroughly to mix. Transfer ravioli to a large serving platter. Pour remaining vegetable sauce over ravioli. Garnish with Parmesan cheese.

Nutrition Facts : Calories 354.7 calories, Carbohydrate 42 g, Cholesterol 36.8 mg, Fat 15.5 g, Fiber 3.8 g, Protein 14.4 g, SaturatedFat 7 g, Sodium 817.4 mg, Sugar 3.8 g

ARTICHOKE RAVIOLI WITH TOMATOES



Artichoke Ravioli With Tomatoes image

If you're going to take the time to make fresh pasta, you want to know the dish is worth your while - and these ravioli definitely fit the bill. They're even better with the bubbling sauce of cream, fresh plum tomatoes, and parmesan cheese. Comes from Gourmet Magazine 2006

Provided by tornadoes three

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 22

1 1/2 cups all-purpose flour
2 large eggs
1/2 teaspoon salt
2 tablespoons water
2 tablespoons unsalted butter, cut into pieces
1 small onion, chopped (1/2 cup)
1 (10 ounce) box frozen artichoke hearts, thawed and patted dry
1 ounce finely grated parmigiano-reggiano cheese (1/2 cup)
1/3 cup chopped fresh flat-leaf parsley
1 large egg yolk
1/2 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 teaspoon freshly grated nutmeg
1 large egg white, lightly beaten with 2 teaspoons water (for egg wash)
1 tablespoon unsalted butter, cut into pieces
3 medium plum tomatoes, trimmed and cut into 1/4-inch dice (3/4 cup)
1/4 cup water
1/3 cup heavy cream
1 ounce finely grated parmigiano-reggiano cheese (1/2 cup)
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • To make pasta dough in a food processor:.
  • Blend flour, eggs, salt, and water in processor until mixture just begins to form a ball, adding more water, drop by drop, if dough is too dry (dough should be firm and not sticky). Process dough for 15 seconds more to knead it. Transfer to a floured surface and let stand, covered with an inverted bowl, 1 hour to let the gluten relax and make rolling easier.
  • To make dough by hand:.
  • Mound flour on a work surface, preferably wooden, and make a well in center. Add eggs, salt, and water to well. With a fork, gently beat eggs and water until combined. Gradually stir in enough flour to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in outer wall of well. Knead remaining flour into mixture with your hands to form a dough, adding more water, drop by drop, if dough is too dry (dough should be firm and not sticky). Knead dough until smooth and elastic, 8 to 10 minutes. Cover with an inverted bowl and let stand 1 hour (to make rolling easier).
  • Make filling:.
  • Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, stirring occasionally, until golden, about 6 minutes. Add artichoke hearts and sauté, stirring occasionally, until tender, 8 to 10 minutes. Remove from heat and cool slightly.
  • Transfer all but 3/4 cup artichoke mixture to cleaned bowl of processor (reserve remaining artichoke mixture in skillet), then add cheese, parsley, yolk, lemon juice, salt, pepper, and nutmeg and pulse until mixture is coarsely chopped.
  • Roll pasta and make ravioli:.
  • Cut pasta dough into 4 pieces, then flatten each piece into a rough rectangle and cover rectangles with an inverted large bowl. Set rollers of pasta machine on widest setting.
  • Lightly dust 1 rectangle with flour and feed through rollers. (Keep remaining rectangles under bowl.) Fold rectangle in half and feed it, folded end first, through rollers 7 or 8 more times, folding it in half each time and feeding folded end through. Dust with flour if necessary to prevent sticking. Turn dial to next (narrower) setting and feed dough through rollers without folding. Continue to feed dough through rollers once at each setting, without folding, until you reach narrowest setting. Dough will be a smooth sheet (about 24 inches long and 4 inches wide).
  • Put sheet of dough on a floured work surface and drop 6 (1 1/2-teaspoon) mounds of filling 1 1/2 inches apart in a row down center of one half of sheet. Brush egg wash around each mound, then fold other half of sheet over filling. Press down firmly around each mound, forcing out air. (Air pockets increase the chance that ravioli will break during cooking.) Cut pasta (between mounds) with cutter into 3-inch rounds. Line a large shallow baking pan with a clean kitchen towel (not terry cloth) and dust towel with flour, then arrange ravioli in 1 layer in it. Make more ravioli with remaining pasta dough, 1 sheet at a time, and remaining filling, transferring ravioli to lined pan.
  • Put oven rack in middle position and preheat oven to 350°F Lightly butter baking dish.
  • Bring a 6- to 8-quart pot of salted water to a boil. Add ravioli, carefully stirring to separate, and, adjusting heat to keep water at a gentle boil, cook until pasta is just tender, about 6 minutes. Transfer with a slotted spoon to a colander.
  • Assemble and bake dish:.
  • While ravioli boils, reheat reserved artichoke mixture in skillet with butter over moderately high heat, then add tomatoes and water and cook, stirring, until tomatoes are softened, about 5 minutes.
  • Transfer half of ravioli to baking dish and top with half of artichoke mixture, half of cream, and half of cheese. Repeat with remaining ravioli, artichoke mixture, cream, and cheese. Sprinkle with salt and pepper.
  • Bake, uncovered, until ravioli is heated through and cream is bubbling, about 15 minutes.
  • Cooks' notes:.
  • • Dough can be made (but not rolled out) 4 hours ahead and chilled, tightly wrapped in plastic wrap.
  • • Ravioli can be made (but not cooked) 4 hours ahead and chilled in lined baking pan, covered.

Nutrition Facts : Calories 476.9, Fat 24.6, SaturatedFat 14, Cholesterol 218.5, Sodium 923.6, Carbohydrate 47.1, Fiber 5.2, Sugar 2.6, Protein 18.1

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.

CHEESE RAVIOLI WITH FRESH TOMATO AND ARTICHOKE SAUCE



Cheese Ravioli with Fresh Tomato and Artichoke Sauce image

This sauce is quick and easy. It goes well with other pasta types such as tortellini or penne. I serve this with a good quality, crusty bread.

Provided by Cathy Burghardt

Categories     Ravioli

Time 25m

Yield 6

Number Of Ingredients 10

2 (9 ounce) packages fresh cheese ravioli
1 tablespoon olive oil
1 teaspoon olive oil
1 pound roma tomatoes - peeled, seeded and chopped
1 (6.5 ounce) jar marinated artichoke hearts
½ cup chopped green onions
3 cloves crushed garlic
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons grated Parmesan cheese

Steps:

  • Cook ravioli according to package directions.
  • While the pasta is cooking, prepare the sauce. In a large nonstick skillet, heat 1 tablespoon oil over a medium high heat. Add tomatoes, artichokes, scallions, garlic, and salt and pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are warmed through. Remove from heat.
  • Drain pasta well. Transfer to a large bowl, and toss with 1 teaspoon oil. Add half of the sauce to the ravioli; toss gently, but thoroughly to mix. Transfer ravioli to a large serving platter. Pour remaining vegetable sauce over ravioli. Garnish with Parmesan cheese.

Nutrition Facts : Calories 354.7 calories, Carbohydrate 42 g, Cholesterol 36.8 mg, Fat 15.5 g, Fiber 3.8 g, Protein 14.4 g, SaturatedFat 7 g, Sodium 817.4 mg, Sugar 3.8 g

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