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