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Lemon Ricotta Ravioli in an Artichoke Sauce With Roasted Chestnuts, Wilted Radicchio and Sage

I wanted something festive and indulgent for this momentous day and this is what I created, any ravioli works well, these are fresh store bought ones, Here‘s how I do it:


For the Artichoke Sauce:

1 package frozen artichoke hearts

2 cloves garlic chopped

3-4 sage leaves

1/4 cup cream or dairy of choice

salt and pepper to taste


Place all ingredients in a blender and blend till smooth, set aside


Ingredients:

1 package ravioli of choice

1/2 cup chopped fresh radicchio

4-5 sage leaves chopped

1/2 cup chopped roasted chestnut, I used organic packaged ones

grated Parmesan cheese for garnish, optional


In a large skillet heat a few tbs of butter or olive oil and wilt the chopped radicchio and sage for 2 mins, scoop out set aside. Add the artichoke sauce and chopped chestnuts (reserve a bit to sprinkle n top). Add salt and pepper simmer 2-3 mins. Boil ravioli as per package then add the the skillet and incorporate with artichoke sauce. Pour into bowls and garnish with the radicchio/sage and grated Parm.



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