Agnolotti with sauce and artichokes – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 514, total fat 22 g., saturated fat g., proteins 22 g., carbohydrates 56 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Photo of the dish: АнтонисAchilleos Time: 25 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 250 gr frozen artichokes, thaw and coarsely chop
- 1 tbsp. cream with a fat content of 10%
- 1 clove of garlic, crush
- 1/8 tsp dried pepper flakes
- Coarse salt
- 1 tbsp. frozen peas (do not defrost)
- 1 tsp finely grated lemon peel
- 2 tsp freshly squeezed lemon juice
- 450 gr frozen Agnolotti with cheese filling or ravioli
- 1/4 Art. finely grated Parmesan cheese
- 1/4 Art. torn fresh basil leaves
Recipes with similar ingredients: Artichokes, cream, garlic, pepper red cereal, peas, lemon zest, lemon juice, Agnolotti, ravioli, parmesan cheese, basil
Recipe preparation:
- Mix artichokes, cream, garlic, pepper in a deep pan flakes and 1/4 tsp salt. Cover and bring to a boil. Cook at medium temperature until artichokes soften for about 5 minutes Add peas and continue cook another 5 minutes. Remove the pan from the stove and mix in the lemon. zest and juice.
- Meanwhile, bring salt water to a boil in a saucepan. Add agnolotti and cook, as long as indicated on packaging. Cast 1/2 tbsp. broth in a separate bowl, the rest drain and transfer the Agnolotti into a pan with sauce.
- Add parmesan and mix gently. Dilute the sauce remaining broth and sprinkle with basil leaves.
