Sweet Corn and Burrata Ravioli with Artichoke Pesto
Try out this mouth-watering weeknight recipe! With Reese's artichoke hearts, this recipe brings new flavors to a traditional ravioli meal. This simple recipe will be a family favorite.
For the Artichoke Pesto:
1 Can of Reese Quartered Artichoke Hearts
2 Cups Arugula
1 Cup Fresh Basil Leaves
1/4 Cup Fresh Parsley
2 Tbsp Toasted Pine Nuts
3 Tbsp DaVinci Extra Virgin Olive Oil
2 tsp Salt
1 tsp Black Pepper
1/4 Cup Lemon Juice
For the Ravioli:
2 lb Four Cheese Ravioli
2 Ears of Corn on the Cob
1/4 Cup Grated Parmesan
Salt and Pepper, to taste