Tuesday, January 4, 2011
Recipe: Baked Artichoke Ravioli
I did some cooking over my "winter break"! We had lots of dinner parties to attend and host...so I contributed where I could after coasting along without making a thing all these years.
These were originally found on Noble Pig, but due to a lack of resources at the grocery store right before christmas, and a lack of resources at my parents new house, I had to switch them up a bit (with my dad's help of course!!)
They turned out crispy on the edges, and soft in the middle. The perfect combo! The flavor was great - I added more cayenne pepper (because I like to overseason everything) and it worked really well. Next time, I'd add a little bit less red pepper, as it's a very overpowering flavor!
16 wonton wrappers
1/4 cup low-fat shredded cheese
4 oz. fat-free cream cheese
1/4 teapsoon cayenne pepper
1/2 Tablespoon Dijon mustard
2 Tablespoons sweet red pepper, chopped
7 oz canned artichoke hearts, drained and chopped
1/4 cup fresh parsley
1 lb of turkey bacon, chopped and crispy
Preheat oven to 350o. Coat a flat baking pan with cooking spray.
cut the wonton wrappers into equal, triangle-shaped halves.
Combine cheeses, cayenne pepper and mustard; mix well.
Stir in red pepper and artichoke hearts and evenly spoon the cheese mixture into the middle of each wonton wrapper. Using your fingers, wet the edges of the wonton wrappers and fold over, using a fork to crimp the edges.
Brush EVOO on all of the tops of the ravioli. Bake until cheese mixture is set and edges of wrappers are lightly browned, about 15 minutes. Garnish with parsely and bacon and serve.