Cheese Ravioli with Lemon Artichoke Pesto

2
Tonya Young

By
@CooksWithSpice

My husband and I tried this recipe recently and LOVED it. Great as a meal for guests ... It's so easy and quick, but it tastes like it took hours!

Rating:
★★★★★ 3 votes
Comments:
Serves:
4
Prep:
15 Min
Cook:
20 Min

Ingredients

Add to Grocery List

14 oz
artichoke hearts, canned
3 clove
garlic
3/4 c
basil, fresh
1/3 c
water, cold
1/2 c
parmesan cheese
2 1/2 Tbsp
lemon juice, fresh
1/3 c
olive oil, extra virgin
1 medium
lemon zest, grated
1/4 tsp
salt
1/4 tsp
pepper, freshly ground
2 pkg
cheese ravioli (9 oz)

How to Make Cheese Ravioli with Lemon Artichoke Pesto

Step-by-Step

  • 1Place all ingredients except ravioli in food processor and process until pureed. (may be made 1 day ahead. Refrigerate. Bring to room temperature before proceeding).
  • 2Cook ravioli according to package directions. Drain but do not rinse. Return to pan and toss with sauce.
  • 3Toss over low heat about 30-60 seconds or until heated through.
  • 4Serve with additional Basil and freshly grated Parmesan cheese.

Printable Recipe Card

About Cheese Ravioli with Lemon Artichoke Pesto

Course/Dish: Pasta
Regional Style: Italian
Other Tag: Quick & Easy




Show 6 Comments & Reviews

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