Roasted Garlic, Artichoke, and Olive Ravioli, part four in my Ravioli Series (if you include the dough).
- 1 batch Ravioli Pasta Dough
- 1 small jar artichoke heart (I bought mine in water)
- 1 can olives (you probably won’t use them all, but I’ve never been able to cook without eating a few anyway…or half…)
- 1 head garlic (again, you won’t use it all, but I love having roasted garlic in my kitchen!)
- Splash of olive oil
To make roasted garlic: Preheat oven to 400°. Cut off tops of garlic cloves, leaving the head intact. Place on foil and drizzle with olive oil. Wrap the foil around the garlic and place into the oven. Cook for about 40 minutes or until soft. Let cool for a few minutes and then the cloves should slip out of their paper skin with just a press at the bottom of the clove!
Like the previous two posts (Butternut Squash and Sweet Potato Ravioli), start making the pasta dough. When it gets to that wonderful Let The Dough Rest stage, toss about half your olives, two full artichoke hearts (so if yours are cut in quarters… do eight.), and five cloves of your roasted garlic into a food processor or high speed blender. Pulse a few times until you have a textured paste.
Start rolling out your dough and then spoon small amounts of your mixed paste onto the sheets. The size and amount depends on how big you want your ravioli. Spread a bit of water around each dollop and then press a second sheet onto the top, squeezing out air bubbles as you go. Then cut, crimp, and cook! Or freeze. Check out my other ravioli recipes (Sweet Potato and Butternut Squash) for tips on cooking.
BONUS: If you make all three together (the Sweet Potato, Butternut Squash and this one), I find they provide a great shift from being stuck in one ravioli recipe for a full meal. Cook them with the caramelized onions from the Sweet Potato recipe and you’re pretty set. Trust me, it’s great.
Ravioli Number 3, finally!
These were probably my favorite of the three savory ravioli I made that fateful night. Their mix of flavors was interesting and tasty but not overly complex to strong. They were also the least time consuming and difficult- no oven time, no cooling time, just a quick pop in the food processor.
I guess that’s not true. Roasted garlic.
But when I make roasted garlic, I usually do at least two heads so I have it for a while. You can easily store it in your fridge for a week or so, packed in olive oil, and use it for as many dishes as you like!
A tip: I say try to leave texture in the paste you create- make it look like the photo below.
This way you still get something with a little bit of bite to it instead of just the puree from my last two Ravioli Recipes.
Now that’s three. All three savory Ravioli.
What could the last one possibly be?
Check back soon… It could be some time. I’m sure you’ve noticed that I’ve been posting more sporadically these days. I’m going to try to get back to it!
Have thoughts about what the last one could be? A recipe you want to see? Have you made thee…se? Let me know in the comments below! It’s always nice to hear from you.