Ravioli With Alfredo Sauce And Artichokes Recipes

TOMATO ALFREDO SAUCE WITH ARTICHOKES

Steps:

• Chop artichoke hearts and place in large skillet with juice. Thicken with flour and milk to desired consistency.
• Add onion, mushrooms, tomatoes, and basil. Cook for a short time, leaving vegetables firm and tasty and pretty.
• Cook up a batch of your favorite spaghetti noodles (e.g., angel hair or spaghettini). Rinse. Toss artichoke sauce on top of cooked pasta.

SPINACH RAVIOLI CASSEROLE WITH ALFREDO SAUCE

Steps:

• Lightly grease a 9 x 9 x 3-inch oven proof dish.
• Preheat oven to 350°F.
• Pour enough Alfredo sauce to cover the bottom bottom of the casserole (approx 1/2").
• Top with a single layer of ravioli, a third of the mushrooms and 1/3 of the mozzarella.
• Sprinkle with 1/3 of the chili flakes and 1/3 garlic, season with salt & pepper.
• Repeat layers saving 1/3 of the mozzarella & the parmesan.
• On the last layer pour in the chili sauce spreading it evenly over the top.
• Cover the casserole with foil; bake for 45 minutes, remove foil.
• Top with remaining mozzarella & the parmesan, continue to bake uncovered for approx 15 minutes or until the top is beautifully browned.
• Rest 10 minutes and serve.

EASY ALFREDO & ARTICHOKE FETTUCCINE

Steps:

• Cook fetticine in boiling water 2 tablespoons olive oil.
• Meanwhile, drain artichokes hearts in a large colander and leave to drain (do not rinse).
• Warm up alfredo sauce in a large saucepan - add garlic and lemon pepper and 1 teaspoon olive oil.
• When alfredo sauce is cooked, drain over artichoke hearts - this will warm and cook artichoke hearts perfectly.
• Slightly rinse noodles and drain thoroughly.
• Add noodles and artichokes to the alfredo sauce and mix completely.
• Warm on stove for about 15 minutes.
• Optional: For added flavor and taste, add 1-2 cups chopped and cooked chicken to the mix.
• Serve warm.

RAVIOLI ALFREDO WITH ARTICHOKES

Steps:

• Bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, melt the butter in a large skillet over medium-high heat. Add the shallot, artichoke hearts, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the artichokes are golden brown, about 5 minutes. Add the wine and cook until mostly evaporated, about 1 minute. Add the heavy cream and bring to a simmer. Add the parmesan, peas and nutmeg. Cook, stirring, until the sauce is thickened, about 1 minute.
• Add the ravioli, tarragon and reserved cooking water to the skillet; gently stir to combine. Season with salt and pepper.

RAVIOLI WITH ALFREDO SAUCE AND ARTICHOKES

Steps:

• COOK and drain ravioli according to package directions. Keep warm.
• HEAT olive oil in medium skillet over medium heat. Add garlic.
• COOK for 1 minute. Add artichokes, bell peppers and wine.
• COOK, stirring occasionally for 2 to 3 minutes. Add pasta and sauce.
• COOK for 1 minute, stirring occasionally. Sprinkle with parsley, if desired.