Artichoke Ravioli

Preparation/cooking time: ca. 35m

For 2 people

Nutritional Information

Contains 671 Kcal


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

View these products


  • 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.

Products used in this recipe

Save these products to a list

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.

Recommended Wines

View all recommended wines


There are no ratings for this recipe.  Be the first to rate this.

Are you looking for another recipe?

Over 600 delicious recipes on coop@home