Agnolotti with sauce and artichokes

Votes: 3

Photo of the dish: Antonis Achilleos

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 514, total fat 22 G., saturated fats 10 G., proteins 22 G., carbohydrates 56 G., fiber 9 G., cholesterol 88 mg, sodium 995 mg, sugar 0 G.

Agnolotti with sauce and artichokes - detailed recipe.

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.

Ingredients for the recipe:

250g frozen artichokes, defrosted and coarsely chopped
1 cup of cream with 10% fat content
1 clove garlic, crushed
1/8 tsp dried pepper flakes
Coarse salt
1 cup frozen peas (do not defrost)
1 teaspoon finely grated lemon zest
2 tsp freshly squeezed lemon juice
450 g frozen cheese-filled agnolotti or ravioli
1/4 cup finely grated Parmesan cheese
1/4 cup torn fresh leaves basilica

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Artichokes, cream, garlic, red pepper flakes, peas, lemon zest, lemon juice, Agnolotti, ravioli, Parmesan cheese, basil

Cooking the dish according to the recipe:

Combine artichokes, cream, garlic, pepper flakes, and 1/4 teaspoon salt in a deep skillet. Cover and bring to a boil. Cook over medium heat until artichokes are tender, about 5 minutes. Add peas and continue cooking for another 5 minutes. Remove the skillet from the heat and stir in the lemon zest and juice.
Meanwhile, bring a saucepan of salted water to a boil. Add the agnolotti and cook for the time indicated on the package. Pour 1/2 cup of the broth into a separate bowl, drain the remaining liquid, and transfer the agnolotti to the pan with the sauce.