Friends, today we’re diving into the delicious world of Cheese Ravioli with Lemon-Artichoke Sauce. Bursting with the vibrant flavors of tangy artichokes and fresh lemon in a luscious sauce, this dish is a real crowd-pleaser. Perfect for Sunday family dinners, special occasions, or just when you’re in the mood for some hearty Italian comfort food. Guaranteed, this recipe will get everyone around the table real fast, leaving them full and giddy with happiness.
Your taste buds will dance with delight when you take a bite. The creamy cheese stuffed ravioli, draped in the sumptuously citrusy artichoke sauce is a combo made in heaven. This promise of a taste explosion is why you need this recipe in your repertoire. Let’s roll on to the nitty-gritty.
Prepping this recipe isn’t a mountain climb:
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4
- Yield: 16 ravioli
Now, let’s gear up and dive into creating this pasta paradise!
Ingredients & Equipment You’ll Need
- 2 cups of ricotta cheese
- 1 cup of small artichoke hearts
- 1/4 cup of freshly squeezed lemon juice
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 1 package of fresh ravioli
For equipment, all you’ll need is a large pot and a blender.
The ricotta cheese is the heart and soul of our ravioli, providing a creamy foundation. Lemon juice and artichokes bring a fresh, tangy punch which cuts through the richness of the ricotta. If you can’t find artichokes, you can substitute with asparagus or even zucchini.
How To Make Cheese Ravioli With Lemon-Artichoke Sauce
- Begin by cooking the ravioli according to package instructions. Go easy on the cooking, you don’t want to turn your ravioli into mush.
- Whilst the ravioli is cooking, blend the artichokes, lemon juice, olive oil, salt and pepper until you achieve a smooth sauce. Go slow on the blend, too much pulsing can heat up the sauce.
- Once the ravioli is cooked, drain it well. Then mix it thoroughly with the prepared lemon-artichoke sauce.
- Serve immediately, optionally garnish with grated Parmesan and enjoy!
Tips For The Best Results
- Fresh is best. Always use fresh ravioli if you can, it’ll make a world of difference.
- Add the sauce to the cooked ravioli gradually, you may not need all of it. Leftover sauce can be refrigerated and used later.
Storage Tips
- Leftovers should be stored in an airtight container and will keep for up to 3 days in the refrigerator.
- Reheat in a pan on low heat, adding a splash of water if the sauce has thickened too much.
Frequently Asked Questions
Q: Can I use frozen ravioli?
A: Absolutely, though fresh ravioli is preferred, frozen works great too.
Q: Could I add other vegetables to the sauce?
A: Certainly! Feel free to toss in some spinach, asparagus or even cherry tomatoes.
Q: What’s the best way to reheat the leftovers?
A: Reheating over low heat in a pan is best. Add a tiny bit of water if needed.
Q: Can this dish be made vegan?
A: Yes, by replacing the ricotta with a vegan cheese, you’ve got a cruelty-free meal.
Q: Can I freeze the leftovers?
A: Yes, you could. Just remember to thaw and heat slowly when ready to eat.
Nutritional Facts of Cheese Ravioli With Lemon-Artichoke Sauce
This recipe is high in protein due to the ricotta and can be a part of a balanced diet. It may have high amounts of sodium, so adjust the seasoning to your dietary needs.
Phew! There you have it – the roadmap to creating an amazing, taste-bud tantalizing Cheese Ravioli With Lemon-Artichoke Sauce. This dish checks all the boxes – it’s comforting, it’s rich yet balanced thanks to the tangy twist, and above all, it’s incredibly tasty. Plus, you can whip it up quickly yet impress your guests tremendously. So why wait? Put on that apron and let’s dive into a pasta crafting adventure!
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