A delightful dish featuring tender artichoke hearts and zesty lemon flavors, tossed with freshly cooked ravioli and topped with Parmesan cheese.
Ingredients: 1 pack of ravioli pasta sheets. 2 cups artichoke hearts, chopped. Zest of 1 lemon. Juice of 1 lemon. 1/4 cup olive oil. 3 cloves garlic, minced. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: Follow the directions on the package to cook the ravioli until they are al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Toss the chopped artichoke hearts into the pan and cook them for about 5 to 7 minutes, until they are soft. Add the lemon juice and zest and mix them in. Then add salt and pepper to taste. When you add the cooked ravioli to the pan, gently toss them to coat them with the artichoke and lemon mixture. Add grated Parmesan cheese on top of the ravioli and cook for another two to three minutes, until the cheese is melted. Before serving, sprinkle with fresh parsley. Enjoy while hot!
Prep Time: 15 minutes
Cook Time: 15 minutes
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