cheese ravioli with lemon artichoke pesto

Name: Cheese Ravioli with Lemon Artichoke Pesto
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 14 ounce(s) artichoke hearts, canned; 3 clove(s) garlic; 3/4 cup(s) basil, fresh; 1/3 cup(s) water, cold; 1/2 cup(s) parmesan cheese; 2 1/2 tablespoon(s) lemon juice, fresh; 1/3 cup(s) olive oil, extra virgin; 1 medium lemon zest, grated; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) pepper, freshly ground; 2 package(s) cheese ravioli (9 oz)

(3 ratings)

review

Recipe by

Tonya Young

@CooksWithSpice

Denison, IA

My husband and I tried this recipe recently and LOVED it. Great as a meal for guests ... It's so easy and quick, but it tastes like it took hours!

(3 ratings)

yield 4 serving(s)

prep time 15 Min

cook time 20 Min

Ingredients For cheese ravioli with lemon artichoke pesto

14 oz

artichoke hearts, canned
3 clove

garlic
3/4 c

basil, fresh
1/3 c

water, cold
1/2 c

parmesan cheese
2 1/2 Tbsp

lemon juice, fresh
1/3 c

olive oil, extra virgin
1 md

lemon zest, grated
1/4 tsp

salt
1/4 tsp

pepper, freshly ground
2 pkg

cheese ravioli (9 oz)

How To Make cheese ravioli with lemon artichoke pesto

1
Place all ingredients except ravioli in food processor and process until pureed. (may be made 1 day ahead. Refrigerate. Bring to room temperature before proceeding).

2
Cook ravioli according to package directions. Drain but do not rinse. Return to pan and toss with sauce.
3
Toss over low heat about 30-60 seconds or until heated through.
4
Serve with additional Basil and freshly grated Parmesan cheese.
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cheese ravioli with lemon artichoke pesto

Ingredients For cheese ravioli with lemon artichoke pesto

How To Make cheese ravioli with lemon artichoke pesto

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