Artichoke Filling For Ravioli Or Tortellini Recipe

Ingredients for Artichoke Filling For Ravioli Or Tortellini

• 1 cup leek (white and light green parts only), finely chopped
• 14 ounces artichoke hearts (canned, drained)
• 2 tablespoons butter
• Salt & Freshly Ground Black Pepper
• 1/4 cup olive oil
• 2 large eggs
• Egg Yolk
• Parmesan Cheese

How to Make Artichoke Filling For Ravioli Or Tortellini

1. Preheat a large skillet over medium-low heat.
2. Cut 14 ounces of artichoke hearts (canned, drained) into quarters.
3. Finely chop 1 cup of leek (white and light green parts only).
4. Add 2 tablespoons of butter to the skillet. Once melted, add the chopped leeks and saute for 5 minutes, until softened.
5. Add the quartered artichoke hearts, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the skillet. Saute for 10 minutes, stirring occasionally, until the artichokes are tender.
6. Transfer the artichoke mixture to a blender or food processor. Add 1/4 cup of olive oil and blend until completely smooth.
7. With the motor running, slowly add 2 large eggs and 1/2 cup of grated Parmesan cheese. Blend until well combined.
8. Taste and adjust seasoning as needed. The filling should be creamy and flavorful.