Ravioli with Alfredo Sauce and Artichokes
Indulge in the creamy comfort of this Ravioli with Alfredo Sauce and Artichokes recipe, a dish that combines luxurious cheese ravioli with a rich, homemade Alfredo sauce infused with the brightness of artichoke hearts. This quick and flavorful recipe features tender pasta coated in a velvety blend of Parmesan, unsalted butter, and heavy cream, made fragrant with a touch of minced garlic. Sautéed artichokes add a subtle tang and texture, elevating the dish to gourmet levels in just 30 minutes. Perfect for weeknight dinners or special occasions, this crowd-pleasing meal is beautifully finished with fresh parsley and optional lemon zest for a vibrant garnish. Serve it alongside crusty bread or a crisp green salad for an unforgettable Italian-inspired feast.
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Recipe Information
Ingredients
- 16 ounces Cheese ravioli
- 4 tablespoons Unsalted butter
- 1 cup Heavy cream
- 1 cup Parmesan cheese (grated)
- 2 cloves Garlic (minced)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper (freshly ground)
- 14 ounces Artichoke hearts (quartered, canned, or jarred)
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 1 teaspoon Lemon zest (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the ravioli according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the artichoke hearts and cook for 2-3 minutes until warmed through and lightly browned. Remove from the skillet and set aside.
In the same skillet, melt the butter over medium-low heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned.
Slowly pour in the heavy cream and stir continuously. Allow the mixture to simmer gently for 3-4 minutes, stirring occasionally, until slightly thickened.
Gradually whisk in the grated Parmesan cheese, stirring constantly to create a smooth, creamy sauce. Season with salt and black pepper to taste.
Reduce the heat to low and gently fold in the cooked ravioli and sautéed artichoke hearts, ensuring they are evenly coated in the Alfredo sauce.
Serve the ravioli immediately, garnished with fresh parsley and a sprinkle of lemon zest, if desired.
Nutrition Facts
Calories |
2510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.4 g | 212% | |
| Saturated Fat | 87.0 g | 435% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 614 mg | 205% | |
| Sodium | 8194 mg | 356% | |
| Total Carbohydrate | 137.0 g | 50% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 12.0 g | ||
| Protein | 128.8 g | 258% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 3288 mg | 253% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1598 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
