Ravioli with Artichokes and Garlic Breadcrumbs

published May 7, 2023
Ravioli with Artichokes and Garlic Breadcrumbs Recipe

Break apart stuffed artichokes into their primary elements — garlic breadcrumbs, artichokes, herbs, and lemon — toss them with ravioli, and you get the perfect weeknight dinner.

ServesServes 4

Prep15 minutes

Cook15 minutes

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Overhead photo of Ravioli with Artichokes and Garlic Breadcrumbs in a blue bowl with extra breadcrumbs and a glass of wine
Credit: Kelli Foster

Stuffed artichokes coated in garlicky, cheesy, and herby breadcrumbs are a true treat. The classic dish takes time to prepare and relies on fresh springtime artichokes, which makes them ideal for special occasions. However, if you break them apart into their primary elements — garlicky breadcrumbs, meaty artichokes, and bright herbs and lemon — and toss those with ravioli, you’ll get this easy weeknight pasta that highlights the much-loved qualities of stuffed artichokes. 

Credit: Kelli Foster

To make this a dish that you can turn to any night of the week, I opt for jarred, marinated artichokes instead of fresh ones to save time on prep. Plus, the herby brine they’re packed in makes a great pasta sauce when mixed with lemon and olive oil. While I ditch the fresh artichokes for jarred, the toasted breadcrumbs remain. Tossed with garlic, plenty of melty Parmesan, and parsley, the breadcrumbs cook up into salty granola-like clusters that are tempting to eat on their own by the spoonful. Between the crispy breadcrumbs and tender cheese-stuffed ravioli, the finished dish is reminiscent of baked pasta, but with a lot less work and without turning on the oven.

Ravioli with Artichokes and Garlic Breadcrumbs Recipe

Break apart stuffed artichokes into their primary elements — garlic breadcrumbs, artichokes, herbs, and lemon — toss them with ravioli, and you get the perfect weeknight dinner.

Prep time 15 minutes

Cook time 15 minutes

Serves Serves 4

Nutritional Info

Ingredients

  • 1/2

    medium bunch fresh parsely

  • 1/2 ounce

    Parmesan cheese (1/4 cup firmly packed freshly grated or 2 generous tablespoons store-bought grated), plus more for serving

  • 1 clove

    garlic

  • 1

    (12 to 14.5 ounce) jar marinated, quartered artichoke hearts

  • 3 tablespoons

    olive oil, divided

  • 1/2 cup

    panko or homemade bread crumbs

  • 1/2 teaspoon

    kosher salt, plus more as needed

  • 1/2 teaspoon

    freshly ground black pepper, plus more as needed

  • 18 to 20 ounces

    fresh or frozen cheese ravioli (do not thaw)

  • 1

    medium lemon

Instructions

  1. Bring a large pot of water to a boil over medium-high heat. Meanwhile, finely chop 1/2 cup fresh parsley leaves and tender stems. Finely grate 1/2 ounce Parmesan cheese (about 1/4 cup) or measure out 2 generous tablespoons store-bought grated. Finely grate 1 garlic clove. Pour off 1/3 cup of the brine from 1 (12 to 14.5 ounce) jar marinated, quartered artichoke hearts into a liquid measuring cup. Drain off the remaining brine.

  2. Heat 2 tablespoons of the olive oil in a large skillet over medium until shimmering. Add 1/2 cup panko or homemade bread crumbs and cook, stirring occasionally, until golden-brown, 3 to 5 minutes. Add the Parmesan and garlic and cook, stirring constantly and scraping the bottom of the pan, until fragrant, about 1 minute.

  3. Transfer to a small bowl. Add the parsley, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper, and stir to combine.

  4. Add 18 to 20 ounces fresh or frozen cheese ravioli to the boiling water and cook according to package directions. Drain.

  5. Place the reserved artichoke brine and remaining 1 tablespoon olive oil in the now-empty pot. Finely grate the zest of 1 medium lemon into the pot. Juice the lemon until you have 2 tablespoons and add to the pot. Stir to combine.

  6. Add the ravioli and artichokes and stir until evenly coated (the ravioli will soak up some of the dressing as it sits). Taste and season with more kosher salt, black pepper, and lemon juice as needed. Serve topped with the breadcrumbs and more grated Parmesan cheese.

Recipe Notes

Substitutions: This recipe also works with tortellini instead of ravioli.

Make ahead: The breadcrumbs can be made up to 3 days ahead and kept in an airtight container at room temperature. The pasta can be dressed up to 3 hours ahead and eaten cold from the fridge (like a pasta salad) or at room temperature. Top with the breadcrumbs right before serving.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days, but the breadcrumbs will soften.