Artichoke Filling For Ravioli Or Tortellini
An excellent no-fuss pasta filling
Steps
Cut the artichoke hearts into four wedges.
Place them , the leek , butter , salt and pepper in a skillet and saute over moderately low heat for 15 minutes.
Puree in a blender or food processor until smooth.
Stir in olive oil , eggs and cheese.
Ingredients
leek, artichoke hearts, butter, salt & freshly ground black pepper, olive oil, eggs, egg yolk, parmesan cheese