Artichoke Filling for Ravioli or Tortellini

Total Time
30mins
Prep 15 mins
Cook 15 mins

An excellent no-fuss pasta filling

Ingredients Nutrition

Directions

  1. Cut the artichoke hearts into four wedges; place them, the leek, butter, salt and pepper in a skillet and saute over moderately low heat for 15 minutes.
  2. Puree in a blender or food processor until smooth; stir in olive oil, eggs and cheese.

Reviews

(1)
Most Helpful

Thank you for posting this! I used marinated artichokes so didn't add the extra olive oil, but it was very delicious.

Kristen@Whatcha-Eatin January 26, 2011

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a