We were out and about shopping at Costco and the “sample table” in the center was for the Monterey Pasta Company, which was showcasing their fresh ravioli. I had the companies products before but not the Portobello mushroom flavor. It is a very robust flavor so it didn’t need a heavy sauce that dominated – let the ravioli do the talking! I have often wondered why restaurants ruin lovely ravioli with heavy cream sauces when flavored oil and a bit of cheese is all you need.
I used one half of the twin pack. While a bit of a splurge price wise the taste is incredible! (It was around $10.50 for a twin pack which is still an affordable luxury!)
No photos though…ah well! Everyone was hungry for dinner 😉
Fresh Ravioli With Artichokes
15-ounce package fresh ravioli of choice
2 Tbsp extra virgin olive oil
1 tsp roasted garlic (jarred is fine)
½ tsp red pepper flakes
½ cup drained marinated artichoke hearts, diced
¼ cup marinating liquid from above
Italian blend of grated cheeses to taste
Bring a large pot of water to a boil, cook ravioli to package’s instructions.
Meanwhile, over medium heat in a heavy saucepan heat the oil. Add in the garlic and red pepper flakes, heat through until fragrant – keep an eye on it so it doesn’t burn. Add in the artichoke’s liquid and the artichokes, heat through. Pour into a large heat safe mixing bowl.
Drain the ravioli carefully, slide into the sauce and gently combine until coated.
Using tongs plate the ravioli and then spoon the remaining sauce evenly over the pasta. Sprinkle cheese to taste over the top.