Artichoke & Ricotta Ravioli

with Sun-Dried Tomato Cream Sauce

Upgrade pasta night with these gourmet artichoke and ricotta ravioli
served in our decadent sun-dried tomato cream sauce with artichoke
hearts and roasted red bell pepper. A garnish of fresh basil and an
Italian cheese blend completes this easy and tasty dinner the whole
family will love.
Allergens: Eggs, milk, wheat.
SUPPLIES TO GATHER
• Sauce pot (3 quarts or larger) • Cooking spoon
• Saute pan (10 inches or larger) • Salt
• Pasta strainer
GOBBLE DINNER KIT
• Artichoke & ricotta ravioli • Roasted red bell peppers
• Cream • Arugula
• Sun-dried tomato pesto • Basil
• Artichokes • Italian cheese blend
Did you know?
The vast majority of the artichokes harvested in the United States are grown in Castroville,
CA, which proclaims itself “The Artichoke Center of the World.” However, Italy grows the
most artichokes globally and more than 10 times as much as the United States.
920 EST CALORIES PER SERVING (2 SERVINGS PER KIT)

Let’s get cooking! Flip me over.

 1 2
Fill a sauce pot with 2 quarts of water, and place it
onto the stovetop. Season the water with 2 tbsp. of
salt, and bring to a boil.
Once the water is boiling, lower the heat to medium
to slow the boil to a gentle simmer. Gently separate
any artichoke & ricotta ravioli stuck together, and
add the ravioli to the pot. Gently stir for 30 sec, and
then cook for 5-7 min or until the ravioli reach your
desired doneness.
Meanwhile, place a saute pan onto the stovetop,
add 2 tbsp. of cooking oil, and set the heat to
medium-high. Add the artichokes into the pan. Be
careful for any oil splatter. Cook for 1 min, stirring
occasionally. Add the roasted red bell peppers into
the pan, and cook for 30 additional sec.
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3
Next, pour the cream into the pan, lower the heat to Let’s plate: spoon the sun-dried tomato cream
medium, and bring to a simmer. Cook for 3-5 min, or sauce into serving bowls, and layer spoonfuls of
until the cream sauce has reduced by half. ravioli and sauce. With your hands, tear apart the
basil. Garnish the dish with the torn basil and the
Next, add the sun-dried tomato pesto to the pan, and
Italian cheese blend.
stir together. Turn off the heat. Add the arugula to the
pan, and stir into the sauce until slightly wilted.
Once cooked to your desired doneness, strain the
artichoke & ricotta ravioli from the water and transfer
them into the saute pan. Gently stir together to coat the
ravioli in the sun-dried tomato cream sauce.
Please note:
cooking times may vary due to different appliances
and temperatures. Adjust cooking times accordingly.
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