ely pay full price for a magazine subscription. In fact, if I have to pay more than $5, I have to really think about how much I want that magazine. I have been known to stroll down the aisles at the grocery store looking for magazine offers on boxes of popcorn! My favorite online source for magazines is Best Deal Magazines. When I feel like pampering myself, I head over there and subscribe to a new magazine for $4.69. I know, I really go all out when I splurge!So what do magazines have to do with this ravioli dish? Not much directly; this recipe was the brain child of my mom. However, I was recently reading in Prevention magazine something about garlic that I had to pass along.
We all know that garlic is full of wonderful health properties. Besides keeping vampires and undesirable dates at bay, it has been touted as a natural antibiotic and cancer fighter (I am not a doctor, nor am I giving any medical advice). What I found interesting in my recent reading, however was that garlic stores its pharmacy in separate places within its cloves. You need to chop or smash the clove for the substances to mix together and then (this is the important part) the chopped garlic has to site at least 10 minutes before you cook it. Heat destroys half of the compound if it doesn’t have a little time to mix and work.
All this time, I have felt a little guilty about buying chopped garlic in a jar. Now, I am thinking it’s a healthier alternative because there has been plenty of time for the reaction to happen. The allicin, or the wonder compound in the garlic, should be ready to go. Realistically speaking, I cannot guarantee I’d ever chop garlic, set a timer for 10 minutes and then come back to cook it. I am a chop, cook, eat kind of gal.
1. Info for Ravioli with Shrimp and Artichokes
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Ravioli with Shrimp and Artichokes
- 1 25 ounce package frozen cheese ravioli, prepared according to manufacturer’s directions
- 1 bunch green onions, chopped
- 2 Tbsp butter
- 2 Tbsp olive oil
- 1 Tbsp minced garlic
- 1 15 ounce can petite diced tomatoes
- 1 cup canned artichoke hearts, drained
- 2 pounds peeled shrimp
- 2 jars Alfredo Sauce
- u00bc cup grated Parmesan cheese
- parsley for garnish
- If necessary, clean and peel the shrimp.
- Start the water for the ravioli while you are peeling the shrimp.
- While the ravioli cooks, heat the butter and olive oil in a large skillet on medium heat.
- Add the green onions and garlic, cooking until softened.
- Add the tomatoes and artichoke hearts.
- Bring to a steady simmer and add the shrimp.
- Cover the skillet to cook the shrimp while you drain the ravioli.
- If the shrimp are pink and done by this time, add the Alfredo sauce and heat through.
- Serve sauce over ravioli, top with cheese and garnish with parsley.