Organic Baby Spinach & Roasted Garlic Tortelloni in lemon butter sauce with artichokes and crispy chickpeas
10-15
min
cooking time
2 ½
servings
easy
difficulty

Organic Baby Spinach & Roasted Garlic Tortelloni in lemon butter sauce with artichokes and crispy chickpeas

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Ingredients

  • 1 package Giovanni Rana Organic Baby Spinach & Roasted Garlic Tortelloni
  • ¼ cup chickpeas, rinsed and dried
  • 4 tbsp butter
  • 3 tbsp lemon juice
  • ¾ cup prepared artichoke hearts, diced
  • Chopped parsley, to garnish
  • Vegetable oil for frying
  • Kosher salt, to taste
10-15
min
cooking time
2 ½
servings
easy
difficulty

Preparation

In a small pot, heat oil to 350° F. Fry the chickpeas until golden brown. Dry on a paper towel, sprinkle with salt and set aside.

Cook the ravioli according to the package instructions and drain. Reserve ½ cup of the pasta water.

In a pan, melt butter over medium heat and add the lemon juice and artichoke hearts. Slowly add the pasta water until a sauce has formed. Add the cooked ravioli and gently toss to combine.

Divide pasta amongst each plate. Garnish with fried chickpeas and chopped parsley.


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