How To Make Artichoke and Ricotta Ravioli with Tomato Cream Sauce
Delicious homemade ravioli stuffed with artichoke and ricotta filling served in a creamy tomato sauce.
Serves:
Ingredients
- 1 package of wonton wrappers
- 1 can of artichoke hearts, drained and roughly chopped
- 1 cup of ricotta cheese
- 2 cloves of garlic, minced
- 1 egg
- Salt and pepper to taste
- 2 tbsp of olive oil
- 1 onion, diced
- 2 cups of tomato sauce
- 1 cup of heavy cream
- Parmesan cheese for topping
Instructions
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In a bowl, mix together the chopped artichoke, ricotta cheese, minced garlic, egg, salt, and pepper until well combined.
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Place a small teaspoon of the artichoke mixture onto a wonton wrapper. Brush the edges with water and place another wrapper on top. Press down to seal the edges.
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Bring a pot of salted water to a boil. Add the ravioli and cook until they float to the top, about 3-4 minutes.
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In a separate pot, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
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Add the tomato sauce and heavy cream to the onions. Bring to a simmer and let cook for 5 minutes.
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Serve the cooked ravioli with the tomato cream sauce and grated Parmesan cheese on top.
Nutrition
- Calories : 680kcal
- Total Fat : 36g
- Saturated Fat : 17g
- Cholesterol : 157mg
- Sodium : 1643mg
- Total Carbohydrates : 62g
- Dietary Fiber : 9g
- Sugar : 10g
- Protein : 27g
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