Agnolotti With Artichoke Sauce


  • 1 9-ounce package frozen artichoke hearts, thawed and coarsely chopped
  • 1 cup half-and-half
  • 1 clove garlic, smashed
  • 1/8 teaspoon red pepper flakes
  • Kosher salt
  • 1 cup frozen peas (do not thaw)
  • 1 teaspoon finely grated lemon zest
  • 2 teaspoons fresh lemon juice
  • 1 pound refrigerated cheese agnolotti (moon-shaped stuffed pasta) or ravioli
  • 1/4 cup finely grated parmesan cheese
  • 1/4 cup torn fresh basil leaves


Food Network Invites You To Try This Agnolotti With Artichoke Sauce Recipe From Food Network Magazine.

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