Best 4 Artichoke Ravioli With Tomatoes Recipes

ARTICHOKE RAVIOLI

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.

ARTICHOKE RAVIOLI

Steps:

• Spray large skillet with cooking spray; heat over medium until hot. Add artichoke hearts, onion, garlic, nutmeg and wine.
• Cook over medium heat until the liquid is gone, about 5 minutes. Cool.
• Place about 1 tablespoon of artichoke mixture on a wonton wrapper; brush edges of the wrapper with water.
• Top with a second wrapper and press edges together to seal.
• Repeat with remaining wonton wrappers and artichoke mixture.
• Heat 3 quarts of water to boiling; add 4-6 ravioli. Reduce heat and simmer, uncovered, until ravioli float to surface and are cooked al dente.
• Remove with a slotted spoon and repeat the cooking procedure with the remaining ravioli. Serve topped with your favorite sauce.

ARTICHOKE AND FENNEL RAVIOLI WITH TOMATO-FENNEL SAUCE

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

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.