Tomato and Mozzarella Ravioli with Tomatoes, Baby Kale and Artichokes
A meal that can go from stove to table in 10 minutes is a dream, especially on busy weeknights. Tomato and Mozzarella Ravioli with Tomatoes, Baby Kale and Artichokes is easy to make with Buitoni freshly made pasta, pantry staples and fresh ingredients from the farmer’s market!
Bring a large pot of water to a rolling boil over high heat. Generously salt the water, then cook the ravioli according to the package directions. As soon as you drop the ravioli, begin cooking the sauce.
Heat 1 tablespoon of olive oil in a large saute pan over medium heat. Add the garlic to the pan and cook for about 30 seconds, or until just golden. Stir in the anchovy paste, then add the cherry tomatoes and artichokes. Season with a little salt and pepper, and cook until the tomatoes just begin to wilt.
As soon as the ravioli is ready, transfer to the saute pan, along with about 1/4 cup of reserved pasta water. Gently toss the pasta in the sauce, and add a little more pasta water if necessary. Stir in the baby kale and parmesan cheese, and adjust the seasoning with salt and pepper.
Transfer to a serving dish and garnish with fresh basil and a drizzle of the remaining tablespoon of olive oil. Serve immediately with more parmesan cheese on the side.
If you have fresh artichokes, they are a special treat in this recipe, however, canned artichoke hearts are something I love to keep on hand in the pantry to make this dish come together even faster!Recipe inspired by Buitoni Chef Riccardo Landi.