2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1/2 medium onion, finely diced
1 14.5 ounce can artichoke hearts (quartered or whole), drained
1 14.5 ounce can diced tomatoes with juice
1 cup heavy cream
1/2 cup chicken broth, more as needed
2 tablespoons capers or chopped kalamata olives
salt & pepper to taste
1 pound spinach ravioli
freshly grated Parmesan cheese
2 tablespoons chopped parsley or other herbs
chicken, pancetta or shrimp, diced (optional)
Cook ravioli till al dente. Drain and set aside. Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Add capers and meat (optional) and reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.
Place drained pasta in a large bowl. Pour sauce over the top. Add chopped herbs and cheese. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.
Review: Delicious! Not only will this make it's way into regular rotation 'round these parts, but its hitting in the entertaining circuit as well. No lie, my neighbor popped in while I was whipping this number up. Loved her samples so much she made it for her own guests the next night.
The kids all gave it a nice thumbs up as well with the plates mostly clean. I still say, don't worry about 'different' ingredients like artichokes or capers. I have one out of my three who loves artichokes, one who is too young to know he isn't supposed to like them and one who thought he didn't like them but left nothing on his plate [seems that's a farce].
*This is mostly Ree's recipe with just a few changes. Not trying to pass it off as all mine. Peace.