Real Recipes From Real Home Cooks ®

cheese ravioli with lemon artichoke pesto

(3 ratings)
Recipe by
Tonya Young
Denison, IA

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!

(3 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 20 Min

Ingredients For cheese ravioli with lemon artichoke pesto

  • 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 md
    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

  • 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).
  • 2
    Cook ravioli according to package directions. Drain but do not rinse. Return to pan and toss with sauce.
  • 3
    Toss over low heat about 30-60 seconds or until heated through.
  • 4
    Serve with additional Basil and freshly grated Parmesan cheese.

Categories & Tags for Cheese Ravioli with Lemon Artichoke Pesto:

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