Ravioli with artichoke and ricotta

Name: ravioli with artichoke and ricotta
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 bin ravioli rossi 250 g; 1 bag stoneleeks 6 pieces; 1 look artichoke hearts 400 g; 2 tablespoons olive oil; tray ricotta cheese, a 250 g; lemon pressed out; bag parsley (a 30 g), finely chopped; freshly ground black pepper

A tasty Italian recipe. The vegetarian main course contains the following ingredients: ravioli rossi (250 g), stoneleeks (6 pieces), artichoke hearts (400 g), olive oil, ricotta (cheese, a 250 g), lemon (squeezed), parsley ((a 30 g)) , finely chopped) and freshly ground black pepper.

Ingredients

Directions

Cook the ravioli al dente according to the instructions on the package.
Cut the stoneleeks into pieces of 1 cm and cut the artichoke hearts in four.
Heat the olive oil in a wide pan and fry the stoneleeks on low heat.
Stir in a large ladle of the ravioli cooking liquid and then add the ricotta.
Pour lemon juice to taste and keep stirring until a nice sauce is created (the sauce remains slightly grainy through the ricotta).
Scoop the artichoke through and season the sauce to taste with salt and pepper.
Drain the ravioli and scoop through the ricotta sauce.
Warm the dish gently and sprinkle the parsley over it..

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Nutrition

540Calories

Sodium8% DV200mg

Fat37% DV24g

Protein46% DV23g

Carbs20% DV59g

Fiber4% DV1g

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