Organic Baby Spinach & Roasted Garlic Tortelloni in lemon butter sauce with artichokes and crispy chickpeas
- 10-15
- min
cooking time
- 2 ½
- servings
- easy
- difficulty
Organic Baby Spinach & Roasted Garlic Tortelloni in lemon butter sauce with artichokes and crispy chickpeas
Organic Baby Spinach & Roasted Garlic Tortelloni in lemon butter sauce with artichokes and crispy chickpeas
Ingredients
- 1 package Giovanni Rana Organic Baby Spinach & Roasted Garlic Tortelloni
- ¼ cup chickpeas, rinsed and dried
- 4 tbsp butter
- 3 tbsp lemon juice
- ¾ cup prepared artichoke hearts, diced
- Chopped parsley, to garnish
- Vegetable oil for frying
- Kosher salt, to taste
Preparation
In a small pot, heat oil to 350° F. Fry the chickpeas until golden brown. Dry on a paper towel, sprinkle with salt and set aside.
Cook the ravioli according to the package instructions and drain. Reserve ½ cup of the pasta water.
In a pan, melt butter over medium heat and add the lemon juice and artichoke hearts. Slowly add the pasta water until a sauce has formed. Add the cooked ravioli and gently toss to combine.
Divide pasta amongst each plate. Garnish with fried chickpeas and chopped parsley.
- 10-15
- easy
- 15-20
- Medium
- 10-15
- Easy
