Artichoke ravioli

Total time: 35m
Preparation Time: 35m

For 2 people

Nutritional Information

Contains 682 Kcal, 25g Protein, 75g Carbohydrates, 31g Fat


  • Filling
  • 50 g ricotta
  • 30 g grated Parmesan
  • 1 egg yolk
  • 50 g artichoke tapenade
  • 0.25 tsp salt
  • a little pepper
  • 2 rolls of pasta dough
  • 1 egg white
  • salted water, boiling
  • 20 g butter
  • 0.25 bunch sage, finely chopped

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  • Filling

    Stir in the Ricotta and remaining ingredients with the egg yolk, season.
  • Halve the pasta dough lengthways, coat 2 of the 4 dough strips with egg white. Halve the filling and divide 8 walnut-sized portions onto each dough strip. Lay the other two uncoated dough strips on top, press down lightly, pressing out the trapped air. Separate the ravioli with a pastry wheel. Melt the butter and sauté the sage. Steep the ravioli in batches in just-boiling salted water for approx. 5 mins., drain, arrange on two plates and top with the sage butter.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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