Tag Archives: Artichoke

Artichoke and Pine Nut Pesto Ravioli

Right before Christmas some family came to town, and we had a night in at my place where we cooked dinner.¬† Artichoke and Pine Nut Pesto mixed with some ricotta cheese and stuffed inside homemade ravioli, to be exact. ūüôā I had some pasta dough in the freezer, so all we had to do was make the filling and assemble everything.¬† Everyone pitched in and we created an insanely delicious meal.¬† Fun stuff!

We played around with the best way to make ravioli, and settled on using a round ravioli stamp.  Cutting them by hand was messier and just not as pretty.  Since they were big, the trick was not to over-stuff it, and find a good balance of pasta and filling.  I think we nailed it!



We cooked everything up and topped with a lemon brown butter sauce, fresh basil and Parmesan.  No leftovers in sight!

Artichoke and Pine Nut Pesto Ravioli

Artichoke and Pine Nut Pesto Ravioli

Artichoke and Pine Nut Pesto Filling Recipe

1 cup artichoke heart, cooked (canned would be fine, and roughly chopped)
1/8 cup toasted pine nuts
1/4 cup extra virgin olive oil
1 small garlic clove, peeled and minced
1/3 cup Parmesan cheese, finely grated
pinch coarse salt
a few grinds of fresh black pepper
1 -2 teaspoon fresh tarragon leaves, thinly sliced
1/2 – 3/4 cups ricotta cheese, to taste

  1. Pulse the first 7 ingredients together in a food processor. Stir in the ricotta and the tarragon and season to taste with more salt and pepper, if needed.

Note: Omit ricotta and serve pesto mixed with spaghetti or spread on some grilled bread for a tasty snack.

Fresh Pasta Recipe:

2 organic large eggs
10 organic large egg yolks
2 cups all-purpose flour, plus more for kneading and dusting

  1. Whisk together the whole eggs and yolks in a bowl.  Put the flour on a large board or in your biggest mixing bow, make a well in the centre, and pour the eggs into the well.  Slowly bring in the flour using a fork and then knead by hand just a few times or until a nice dough forms.  Add  a bit more flour if the dough is very sticky.  Let the dough rest under a tea towel for at least 10 minutes before proceeding.
  2. Take out your pasta machine.¬† Cut the dough into 8 pieces and roughly form into rectangles.¬† Dust each rectangle with a bit of flour.¬† Starting on the widest setting, put one piece through the machine, dusting with more flour if it’s at all sticky.
  3. Fold the dough over itself and go through again on the same setting (you are essentially kneading and stretching the dough). Repeat this process on each setting, going from widest to thinnest, until you are left with a long, thing sheet of pasta. Be gentle during the process and careful not to tear your sheets.
  4. Repeat the whole process with all the pieces  of dough, laying them on tea towels or your clean counter. Cover with plastic wrap or a barely damp towel.
  5. Add a few tablespoons of filling every few inches to the top of a sheet, and top with another sheet of pasta.  Stamp or cut out your raviolis, making sure the edges are sealed so none of the filling escapes.
  6. Top with sauce of choice.¬† I used a brown butter sauce with a bit of lemon, but I bet this would be great topped with something creamy, as well.¬† Don’t forget the Parmesean, basil and fresh ground pepper to finish it all off!

From:¬† My Father’s Daughter


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Filed under Main Courses, Pasta, Vegetarian

Panzanella Salad

To Italians, this constitutes a salad….lololol!¬† Just replace the lettuce or anything green with a baguette, and voila! A Salad in Italy! I’m not making fun either, this is truly my idea of a salad. A variety of great, rich flavours mixed with buttery carbs; you really can’t go wrong.¬† Only one question remains….Why don’t I live in Italy?

This recipe is from a cooking class I did in the fall, and I couldn’t wait to make it again.¬† It did not disappoint the second time around.¬† Start with the carbs!¬† Cut a baguette up into chunks and prep your dressing. (Rosemary, garlic, olive oil, butter, etc.)

Panzanella Croutons

Add a generous heap of fresh Parmesan to the baguette cubes.

Panzanella Parmesean Croutons

Mix in the dressing and stir until evenly combined.  Bake @ 350 until golden and crusty.

Golden Panzanella Croutons

Mix the veggies, cheese and croutons together in a bowl, and then whip up the salad dressing.

Panzanella Prep

Add the dressing right before serving to make sure the croutons don’t get soggy.¬† The only thing missing from this “salad” that I would add next time would be artichokes.

Panzanella Salad

Panzanella Salad Recipe

1 batch freshly baked croutons (Recipe below)
4 red peppers (roasted if you like!)
8 vine ripened tomatoes, cubed
1 bunch fresh basil, chopped
2 large balls fresh buffalo mozzarella torn into small bite size pieces
1 red onion sliced finely
1 cup chopped marinated artichoke hearts


1 cup olive oil
1/3 cup balsamic vinegar
Salt and pepper to taste
1 tbsp brown sugar
1 lemon zest

1.    Combine the prepared vegetables together (peppers, tomatoes, onions, basil and artichokes) in a large mixing bowl.
2.    Combine the oil, vinegar, sugar, salt and pepper and lemon zest.  Whisk to thoroughly combine all ingredients.
3.    Place croutons (still warm if possible!) in the bowl with the vegetables and cheese, and lightly toss with dressing.  Check the seasoning and adjust if necessary.

Croutons Recipe

1-2 good quality baguettes
1/8 cup olive oil
1/8 cup butter
4 sticks fresh thyme or rosemary
Salt and pepper
3 cloves garlic
¬ľ cup grated Parmesan or other hard cheese

1.    Preheat oven to 350 F.
2.    Cut the baguette into large cubes and toss with salt and pepper, crushed whole garlic cloves, picked thyme/rosemary, butter and olive oil.
3.    Place the croutons in oven until they become golden but are still soft in the middle.

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Filed under Salads, Vegetarian

Hot Artichoke Dip

You know this one.¬† It‚Äôs the appetizer that everyone wants to order at restaurants, and always gets devoured. It’s also the one you are happy to discover is in your friend’s oven when you arrive at their house.¬† Why not make someone else happy the next time they come over? And your own stomach too, by default!¬† And don’t forget, leftovers (wishful thinking?) the next day take a regular old sandwich to the next level.

Add some artichokes, cream cheese, mayonnaise, green onion and cayenne pepper to your food processor or blender.

Artichocke Dip Ingredients

Pulse it a few times, then add some more bite size artichokes pieces, and the rest of the ingredients.

Artichoke Mixture

Spread it in an oven proof baking dish and bake at 350 degrees for about 20 minutes, or untily it’s slightly browned and bubbly.¬† And making your kitchen smell magical.

Hot Artichoke Dip

Now smear it on a fresh baguette and don’t hold back.¬† Or pita.¬† Or tortilla chips.¬† Or veggies.

Hot Artichoke Dip on a Baguette

Hot Artichoke Dip Recipe

Two 14 ounce cans artichoke hearts, drained
One 8 ounce block cream cheese
1 cup real mayonnaise
Cayenne Pepper
2 Green onions, chopped
1 cup grated Parmesan cheese
Dash of Salt
Freshly ground black pepper

1.    Preheat oven to 350 degrees.  Add one can of the artichokes, the cream cheese, the mayonnaise and the green onion to the bowl of a food processor (or blender).
2.    Sprinkle in cayenne pepper to taste.
3.    Pulse the mixture 6 or 7 times.  You don’t want to liquefy it; just get the artichokes all chopped up and mixed with the other ingredients.  Mix Parmesan and salt and pepper to tase, and set aside.
4.    Roughly chop the artichokes from the remaining can.  Get them down to bite size pieces.
5.    Add the artichoke pieces to the dip and stir together gently.
6.    Pour the mixture into an oven-safe dish and bake for 15 to 20 minutes, until heated through and bubbly.  Serve with blue tortilla chips, crackers, or white button mushrooms.  Or a spoon.

From:  The Pioneer Woman

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Filed under Apps & Sides, Dips