Spinach & Artichoke Ravioli with Gremolata

Name: Spinach & Artichoke Ravioli with Gremolata
Cook time: 10 minutes
Total time: 20 minutes
Ingredients: 3 tablespoons good quality extra-virgin olive oil; 3 tablespoons chopped flat-leaf parsley; 1 tablespoon grated lemon peel; 1 clove garlic, finely chopped; 2 teaspoons fresh lemon juice; 1/4 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1 package BUITONI Refrigerated Spinach & Artichoke Ravioli (9 oz.); Grilled baby artichokes for garnish

June 30, 2014

Gremolata is a mixture or garnish made from fresh parsley, lemon peel and garlic and normally served over osso bucco. In this recipe, it adds a fresh light flavor when tossed with Buitoni Spinach & Artichoke Ravioli.

Cooks' Note

Cook's Tip: Grilled baby artichokes make a delicious garnish. To make, just bring 4 cups of water to a boil. Pull off and discard tough outer leaves. Trim stems. Cut artichokes in half lengthwise. Rub artichokes with lemon juice. Add to boiling water; cook for 3 to 5 minutes or until crisp-tender. Drain and pat dry. Combine a little olive oil, salt and pepper in medium bowl; add artichokes and stir to coat. Heat grill (or grill pan) over high heat. Place artichokes cut-side-down on grill (or in pan) and cook for 4 to 6 minutes on each side or until tender. Remove from heat, cover and set aside until ready to use.

Recipe notes

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