Artichoke Ravioli in Alfredo Sauce
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 640, total fat 38 G., saturated fats 22 G., proteins 22 G., carbohydrates 50 G., fiber 5 G., cholesterol 150 mg, sodium 1080 mg, sugar 1 G.
Calories 640, total fat 38 G., saturated fats 22 G., proteins 22 G., carbohydrates 50 G., fiber 5 G., cholesterol 150 mg, sodium 1080 mg, sugar 1 G.
Mushroom ravioli are simmered in a creamy Alfredo sauce with artichokes and green peas for a delicious vegetarian dinner the whole family will love. Fresh tarragon, with its sweet licorice note, adds a unique flavor to the dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 packages of 250g mushroom agnolotti or other ravioli
- 4 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 1 package (250 g) frozen artichoke hearts, thawed
- 1/4 cup dry white wine
- 0.5 cups heavy cream
- 0.5 cup grated Parmesan (about 30 g)
- 0.5 cup frozen green peas, defrosted
- A pinch of ground nutmeg
- 2 tablespoons chopped fresh tarragon
We recommend
Recipes with similar ingredients: ravioli, Artichokes, peas, white wine, nutmeg, tarragon
Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil. Add the ravioli and cook according to package directions. Remove 0.5 cups of water and drain the ravioli in a colander.
- Meanwhile, melt the butter in a large skillet over medium-high heat. Add the shallots, artichoke hearts, 1/4 teaspoon salt, and a few grinds of black pepper. Cook, stirring, until the artichokes are golden brown, about 5 minutes.
- Add the wine and cook until almost completely evaporated, about 1 minute. Add the heavy cream and bring to a simmer. Add the Parmesan, green peas, and nutmeg. Cook, stirring, until the sauce thickens, about 1 minute.
- Add the ravioli, tarragon, and pasta water to the pan. Stir gently until the sauce is smooth. Season with salt and pepper to taste.
Categories:
Similar recipes
