Sweet Corn and Burrata Ravioli with Artichoke Pesto
Preparation Time: 10 min
Cooking Time: 10 min
Serves 4
INGREDIENTS
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
DESCRIPTION
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.
DIRECTIONS
1) To make the artichoke pesto, combine all ingredients in a food processor or blender and blend until you reach a smooth pesto consistency.
2) Cook the ravioli according to package directions to al dente. Strain when done, reserving at least 1 cup of the pasta water.
3) Steam or boil the corn and then slice down the sides of the ears to separate the corn into kernels.
4) In a large skillet over medium heat, toss the ravioli with 1/2 cup of the artichoke pesto. Use the reserved pasta water as desired to help coat all of the ravioli evenly. Add the corn kernels and continue cooking until the water has thickened into a creamy sauce with the pesto.
5) Serve hot, garnished with fresh basil, parmesan, and freshly cracked black pepper.
2) Cook the ravioli according to package directions to al dente. Strain when done, reserving at least 1 cup of the pasta water.
3) Steam or boil the corn and then slice down the sides of the ears to separate the corn into kernels.
4) In a large skillet over medium heat, toss the ravioli with 1/2 cup of the artichoke pesto. Use the reserved pasta water as desired to help coat all of the ravioli evenly. Add the corn kernels and continue cooking until the water has thickened into a creamy sauce with the pesto.
5) Serve hot, garnished with fresh basil, parmesan, and freshly cracked black pepper.