Artichoke Ravioli

Prep Time 15

Cook Time 30

Servings servings

Calories 399kcal

Ingredients

8 oz Ravioli about 8 ravioli per portion depending upon the size
2 tbsp Extra-virgin olive oil
12 Artichoke hearts halved
1 Shallot finely diced
6 cloves Garlic minced
3 tbsp Dried oregano
1 cup Chicken broth or more if needed
1 Lemon zested and juiced
1 tsp Fresh thyme leaves, or more if needed
2 tbsp Butter
3/4 cup Kalamata olives halved
Arugula garnish
4 chunks Crusty bread toasted

US Customary - Metric

Instructions

Bring a pot of salted water to a boil. Once the majority of the meal is complete cook the ravioli according to the directions on the package. Drain well.
Heat a non-stick pan or skillet over medium heat. Once hot, add half of the oil and place the halved artichokes flat side down in the pan. Cook until they are nicely browned then remove from the pan and set aside. Add the remaining oil, shallots and garlic. Saute until golden brown.
Add in the oregano, broth, lemon juice, thyme, and butter. Bring to a low simmer to bring all the flavors together. Taste and adjust the seasoning with salt or more lemon if needed. Toss the ravioli in the sauce and add in the olives. (Add a little more broth as needed if the ravioli soaks up too much of the sauce).
Place the seared artichokes on top. Season with cracked pepper and a drizzle of olive oil over top if desired. Garnish with arugula. Serve immediately with bread.

Notes

Pro Tips: Many grocery stores have package fresh ravioli stuffed with a variety of ingredients, choose your favorite, or they also come frozen in a variety of flavors.

Nutrition