cheese ravioli with lemon artichoke pesto

Name: Cheese Ravioli with Lemon Artichoke Pesto
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 14 ounce(s) artichoke hearts, canned; 3 clove(s) garlic; 3/4 cup(s) basil, fresh; 1/3 cup(s) water, cold; 1/2 cup(s) parmesan cheese; 2 1/2 tablespoon(s) lemon juice, fresh; 1/3 cup(s) olive oil, extra virgin; 1 medium lemon zest, grated; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) pepper, freshly ground; 2 package(s) cheese ravioli (9 oz)

(3 RATINGS)

80 Pinches 2 Photos

Tonya Young

Denison, IA

Updated on Nov 9, 2009

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!

Rate

prep time 15 Min

cook time 20 Min

method ---

yield 4 serving(s)

Ingredients

14 ounces artichoke hearts, canned
3 cloves garlic
3/4 cup basil, fresh
1/3 cup water, cold
1/2 cup parmesan cheese
2 1/2 tablespoons lemon juice, fresh
1/3 cup olive oil, extra virgin
1 medium lemon zest, grated
1/4 teaspoon salt
1/4 teaspoon pepper, freshly ground
2 packages cheese ravioli (9 oz)

How To Make cheese ravioli with lemon artichoke pesto

Step 1

Place all ingredients except ravioli in food processor and process until pureed. (may be made 1 day ahead. Refrigerate. Bring to room temperature before proceeding).

Step 2

Cook ravioli according to package directions. Drain but do not rinse. Return to pan and toss with sauce.
Step 3

Toss over low heat about 30-60 seconds or until heated through.
Step 4

Serve with additional Basil and freshly grated Parmesan cheese.
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