Pages

Monday, January 14, 2019

Cheesy Artichoke Ravioli Casserole #BakingBloggers

This cheesy artichoke ravioli casserole is made from store-bought fresh ravioli, with a super cheesy homemade artichoke sauce, baked up till hot and bubbly with extra cheese on top.

Food Lust People Love: This cheesy artichoke ravioli casserole is made from store-bought fresh ravioli with a super cheesy homemade artichoke sauce, baked up till hot and bubbly with extra cheese on top.


Every so often I go through my deep freezer and take stock of the oddly assorted frozen ingredients therein. I hate to waste food but sometimes it just gets to be such a jumble that it’s easier to go buy another chicken then to find the one lost somewhere in the frozen depths. Just me?

Also, because we live in a mostly warm climate, I keep things in my freezer that many people would keep in a pantry or cupboard, like dried beans, nuts and flour. That freezer, as my younger daughter would say, is a bit of a ‘mare.

So, in an effort to cook more from the freezer, I take it all out and sort it from time to time. Pork gets put in one area, poultry and seafood in their own separate places, and beef in another. Then there’s all the frozen sauces and stock, vegetables and fruit!

Recently I came across a green bag that simply said “Artichokes” but the photo was of artichoke bottoms. Who knows why I bought it originally. I probably had some plan but for this week, it’s perfect for a cheesy baked pasta dish. All my Baking Blogger friends are also making baked pasta, cozy dishes for cold nights. Make sure to scroll down to the bottom to see the link list of recipes.

Cheesy Artichoke Ravioli Casserole

My local grocery store carries a couple of brands of fresh ravioli stuffed with various fillings and they are all pretty nice, whether with a sauce or just boiled and buttered. When I saw the artichoke-filled ones after finding my artichoke bottoms, this dish seemed like destiny. If you can't find artichoke ravioli, by all means, use your favorite fresh ravioli.

Ingredients
14 oz or 400g frozen artichoke bottoms – Or use 2 cans instead. Drain well!
1 tablespoon lemon juice or white vinegar
9 oz or 250g fresh artichoke-filled ravioli (or your favorite kind)
1/4 cup or 60ml olive oil
3 cloves garlic, chopped
Optional: 1/2 teaspoon crush red pepper
1/4 cup or 60g butter
1/3 cup or  41g flour
34 cup or 180ml milk
3 1/2 oz or 100g sharp cheddar cheese
3 oz or 85g cream cheese
3 1/2 oz or 100g mozzarella
3 oz or 85g Parmesan
8-10 baby plum tomatoes
10-12 black olives (either already pitted or remove the stones yourself)
Parsley to garnish, if desired

Method
Thaw the artichokes in cool water with a little vinegar or lemon juice to stop them turning brown. Cut the artichokes into thin slices, removing and discarding any hard bits as you go. Quickly return the slices to the cool water.



Cook the ravioli according to package instructions, removing them from the boiling water when they are al dente, usually the shortest recommended cooking time. Reserve a cup of the pasta water and set aside.

Preheat your oven to 350°F or 180°C. Drain the artichoke slices and dry them off in a clean kitchen towel.



In a cooking pan that can go from stovetop to oven, sauté the artichokes in the olive oil until they begin to turn golden in places. Add in the chopped garlic and crushed red pepper, if using. Sauté for a few more minutes till the garlic has softened.



Transfer the artichokes and garlic to a bowl with a slotted spoon.

Add the butter and flour to the pan, making a paste (roux) as the butter melts. Cook over a medium low heat for 2-3 minutes.



Turn the fire off and whisk in the milk.

Turn the heat back on low and cook for a couple of minutes still whisking, till the mixture starts to thicken. Add 1/2-3/4 cup pasta water and whisk till combined.

Add the cream cheese.



Cook for a few minutes, until the cream cheese melts, then stir the cheddar into the sauce.



Add the artichokes and garlic into the cheese sauce.



If the combo looks a bit dry, you can add some more of the reserved pasta water. Add the cooked ravioli to the pan and stir gently to combine.



Mix the Parmesan and mozzarella together. Sprinkle them on the pasta. Tuck the tomatoes and olives around.

Food Lust People Love: This cheesy artichoke ravioli casserole is made from store-bought fresh ravioli with a super cheesy homemade artichoke sauce, baked up till hot and bubbly with extra cheese on top.


Bake your casserole in the preheated oven for 20-25 minutes, uncovered, until it is bubbling and the top is golden brown. Sprinkle with some chopped parsley to garnish, if desired.

Food Lust People Love: This cheesy artichoke ravioli casserole is made from store-bought fresh ravioli with a super cheesy homemade artichoke sauce, baked up till hot and bubbly with extra cheese on top.


Extra Parmesan on the side is always welcome at our house. When it comes to cheese more is more.

Food Lust People Love: This cheesy artichoke ravioli casserole is made from store-bought fresh ravioli with a super cheesy homemade artichoke sauce, baked up till hot and bubbly with extra cheese on top.


Enjoy!

Check out all the lovely baked pasta dishes my Baking Blogger friends are sharing today, perfect warming dishes for cozy nights. Many thanks to our host Sue from Palatable Pastime.


Pin this Cheesy Artichoke Ravioli Casserole!


Food Lust People Love: This cheesy artichoke ravioli casserole is made from store-bought fresh ravioli with a super cheesy homemade artichoke sauce, baked up till hot and bubbly with extra cheese on top.
 .

No comments :

Post a Comment

Where in the world are you? Leave me a comment! It makes me happy to know you are out there.