Recipe

Ravioli With Gorgonzola Artichoke Hearts And Peas Sauce Recipe


Ravioli With Gorgonzola Artichoke Hearts And Peas Sauce Recipe Pascale / All my dishes
1 year, 3 months ago
Someone once made this wonderful recipe for a dinner party. It's fantastic and is part of some special memories for me. You must steam the artichokes fresh. If you use artichoke hearts from a jar, it will be a disaster. Sorry kids, I have a rav... More
Prep:10m Cook:45m Servings:2

Pascale

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Ingredients
  • 4 artichokes, steamed
  • 2 tbs. extra virgin olive oil
  • 2-3 cloves garlic, sliced thinly
  • 1 tbs. chopped fresh rosemary
  • 1/4-1/3 lb. Gorgonzola or Cambozola cheese, cut into pieces
  • 1/2 cup milk
  • 1 cup fresh or frozen English peas
  • Salt and freshly ground pepper
  • Freshly grated Reggiano or other good parmesan cheese
  • 1 lb good fresh or frozen ricotta cheese ravioli on which to lavish this sauce...

Directions
  1. Steam the artichokes, until the leaves pull away easily.
  2. Discard or gnaw on the leaves of the steamed artichokes, leaving the hearts for the recipe.
  3. Clean the choke away thoroughly and slice the hearts into small 1/2" pieces.
  4. Heat the olive oil in a saute pan over medium heat.
  5. Saute the garlic, being careful not to burn it or cook it too brown or crisp.
  6. Add the chopped rosemary and saute another minute.
  7. Reduce the heat to medium low.
  8. Add the cheese and milk and stir until melted and smooth.
  9. reduce the heat further.
  10. Add the peas and artichoke hearts and cook until bright green.
  11. Add a little more milk if the sauce has gotten too thick.
  12. Add salt and freshly ground pepper to taste.
  13. Pour the sauce over the ravioli, sprinkle grated parmesan on top and serve.
  14. Any extra sauce may be refrigerated and heated up with a little milk.

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Comments

suestonebender 1 year, 3 months ago said:
This sounds absolutely incredible, Pascale! Can't wait to try it.


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