Artichoke Heart & Ricotta Ravioli Recipe
Boise’s Ferranti Fresh ravioli pillows, white wine-pesto-cream sauce, diced tomato, sunflower seeds & shaved parmesan
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Ingredients
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Ravioli and Sauce Ingredients
Method
Preparation Steps
- 1
Make the Filling
In a bowl, combine artichoke hearts and ricotta cheese. Season with salt and black pepper to taste. Mix well and set aside.
- 2
Prepare the Ravioli
If using fresh pasta sheets, roll out the dough and cut into squares. Place a spoonful of the artichoke and ricotta mixture in the center of each square. Moisten the edges with water, fold over to form a triangle, and seal. If using store-bought ravioli, skip this step.
- 3
Cook the Ravioli
Bring a large pot of salted water to a boil. Add the ravioli and cook until they float to the surface, about 3-4 minutes. Remove with a slotted spoon and set aside.
- 4
Prepare the Sauce
In a large skillet over medium heat, heat olive oil. Add minced garlic and sauté until fragrant. Pour in white wine and let it simmer for 3-5 minutes until reduced by half.
- 5
Finish the Sauce
Stir in pesto sauce and heavy cream. Let it simmer for another 2-3 minutes until combined. Add diced tomatoes and stir gently.
- 6
Combine and Serve
Add the cooked ravioli to the sauce and toss gently to coat. Serve hot, topped with toasted sunflower seeds and shaved parmesan.
