Artichoke Ravioli Recipe
If you need a special recipe for your guests and only have artichokes on hand, I bring you artichoke ravioli, a specialty of Italian cuisine. These little pasta packets have been popular for centuries, and each region of Italy has its own version. Artichoke ravioli, in particular, are a true treasure of Italian cuisine, especially in the Liguria region, where artichokes are highly prized.
Cool Facts...
The great thing about artichoke ravioli is that you can make them from scratch in your own kitchen. Although it might seem a bit intimidating at first, making fresh pasta is a very rewarding experience. Plus, you can customize the filling to your taste, adding a bit of ricotta cheese, garlic, and fresh herbs like parsley or basil.
A fun fact about artichokes is that, besides being delicious, they are also very nutritious. They are rich in fiber, antioxidants, and vitamins, making them an excellent ingredient to incorporate into your diet.
To prepare artichoke ravioli, you only need a few basic ingredients: flour, eggs, fresh or canned artichokes, ricotta, garlic, lemon, and a bit of olive oil. First, you make the pasta dough, then you prepare the artichoke filling. After that, you just need to assemble the ravioli and cook them. If you want to try this recipe, here are the full instructions for you to attempt..!Buon appetito!
If you need a special recipe for your guests and only have artichokes on hand, try artichoke ravioli, a specialty of Italian cuisine. These little pasta packets have been popular for centuries, and each region of Italy has its own version. Artichoke ravioli, in particular, are a true treasure of Italian cuisine, especially in the Liguria region, where artichokes are highly prized.
- 2 cups all-purpose flour
- 3 large eggs
- 1 tsp olive oil
- 1/2 tsp salt
- 1 cup ricotta cheese
- 1 cup cooked artichoke hearts, chopped
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 tsp lemon juice
- 1 tsp chopped fresh parsley
- Salt and pepper to taste
- 4 tsp butter
- 2 tsp olive oil
- 1 clove garlic, minced
- 1 tsp lemon juice
- Fresh parsley for garnish
- Prepare the Pasta Dough
- On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well, add the olive oil and salt.
- Use a fork to gradually incorporate the flour into the eggs until a dough forms. Knead the dough for about 10 minutes until smooth and elastic.
- Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
- Prepare the Filling
In a bowl, combine the ricotta cheese, chopped artichoke hearts, minced garlic, grated Parmesan cheese, lemon juice, and chopped parsley. Mix well and season with salt and pepper to taste.
- Roll Out the Dough
- Divide the rested dough into 2 portions. Roll each portion out on a floured surface until very thin, about 1/16 inch thick.
- Place small spoonfuls of the filling evenly spaced on one sheet of dough. Cover with the second sheet and press around the mounds to seal. Cut into individual ravioli with a knife or ravioli cutter.
- Cook the Ravioli
Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon.
- Prepare the Sauce
- In a large skillet, melt the butter with the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the lemon juice and stir to combine.
- Toss the cooked ravioli in the sauce until well coated.
- Serve
Arrange the ravioli on plates, garnish with fresh parsley, and serve immediately. Buon appetito!
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 40g14%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 15g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- You can customize the filling by adding other ingredients like spinach or sun-dried tomatoes.
- If you don’t have a pasta machine, you can roll the dough out by hand, but it will take a bit more effort.
- Make sure to seal the ravioli well to prevent the filling from leaking out during cooking.
