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Ravioli with artichoke and ricotta
 
 
2 ServingsPTM15 min

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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Directions

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


Nutrition

540Calories
Sodium8% DV200mg
Fat37% DV24g
Protein46% DV23g
Carbs20% DV59g
Fiber4% DV1g

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