posted by Fred in CO 04-02-103 1:57 PM
Artichoke and Gorgonzola Ravioli
2/3 cup ricotta cheese
2/3 cup crumbled Gorgonzola cheese
1 (14-ounce) can artichoke hearts, packed in water, not oil
1/2 tsp. dried basil
1/2 tsp dried parsley
dash of white pepper
Drain the artichoke hearts well and chop coarsely.
Combine the cheeses in a food processor, process until smooth. Add the remaining ingredients and process until mostly smooth - you'll want a few pieces of artichokes in the mixture. The filling should be just on the dry side - plop some on a plate and it should hold its shape. Adjust seasonings to your taste and stuff your ravioli.
This filling is also good for stuffed shells, and an Alfredo sauce is fantastic with it.