Ravioli With Artichokes Leek Lemon Recipes

RAVIOLI WITH LEMON, PEAS AND PANCETTA

Ravioli with Lemon, Peas and Pancetta image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Kosher salt
2 ounces thinly sliced pancetta (8 to 10 slices)
2 10-ounce packages spinach-ricotta ravioli
6 tablespoons unsalted butter
2 teaspoons finely grated lemon zest, plus 1 teaspoon lemon juice
1 cup frozen peas, thawed
1/4 cup grated pecorino-romano cheese, plus more for topping
Freshly ground pepper
Chopped fresh basil, for topping

Steps:

Bring a large pot of salted water to a boil. Meanwhile, cook the pancetta in a large nonstick skillet over medium-high heat, turning, until browned and crisp, 8 to 10 minutes. Remove to a paper towel-lined plate and wipe out the skillet.
Add the ravioli to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain gently.
Combine the butter and lemon zest and juice in the reserved skillet over medium heat. Add the peas, ravioli and 1/4 cup of the reserved cooking water; toss to coat. Stir in the pecorino and toss. Season with salt and pepper. Add more cooking water, 1 tablespoon at a time, to loosen.
Divide the ravioli, peas and any sauce among shallow bowls. Sprinkle with more pecorino. Crumble the pancetta and scatter over the ravioli. Top with basil.

Nutrition Facts : Calories 420, Fat 27 grams, SaturatedFat 15 grams, Cholesterol 102 milligrams, Sodium 696 milligrams, Carbohydrate 25 grams, Fiber 4 grams, Protein 18 grams, Sugar 5 grams

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

Ingredients

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

RAVIOLI WITH A CHAMOMILE LEMON TEA CREAM

Ravioli with a Chamomile Lemon Tea Cream image

Provided by Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 13

Ingredients

1-ounce unsalted butter
1-ounce olive oil
1 medium clove garlic, finely chopped
1 whole artichoke heart cut in quarters
1-ounce chopped tomatoes
1 cup chamomile lemon tea, divided
1 cup fresh spinach leaves
1/2 lemon, juiced
4 ounces heavy cream
2 ounces Parmesan
1 pinch salt
1 pinch pepper
6 ravioli, your choice

Steps:

Heat a 9-inch saucepan over medium heat and add the butter and olive oil. Stir in the garlic and cook until brown in color. Add the artichoke, chopped tomatoes, 1/2 cup of lemon tea and spinach leaves, toss and cook for 1 minute. Add the remaining 1/2 cup of lemon tea and lemon juice and reduce by half. Stir in the heavy cream, Parmesan, and salt and pepper and reduce for 1 minute. Warm the ravioli, transfer to serving plates and top with the sauce.

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

Ingredients

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.

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