Ligurian Artichoke Ravioli: Traditional Recipe with Flavorful Filling

Artichoke ravioli is a typical dish from Ligurian cuisine that surprises with the delicacy of the pasta and the delicious filling. The artichokes are flavored with pancetta, garlic, and Mediterranean herbs, all combined with ricotta to create a soft, tasty, and fragrant mixture. A refined yet genuine first course, also ideal for special occasions.

Ligurian Artichoke Ravioli

To make these ravioli, a simple egg pasta dough is prepared, rolled thin and cut into squares. The filling is made from artichokes stewed with onion, pancetta, aromatic herbs, and anchovy, then mixed with ricotta, Parmesan, and egg yolk. After filling the ravioli, they are cooked in salted water and served with butter and sage or tomato sauce.

Print Recipe Vota la ricetta

Prep Time: 1 hour hour

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 50 minutes minutes

Course: First courses

Cuisine: Ligurian cuisine

Servings: 4 persone

Attrezzature

• large mixing bowl
• fork
• cloth
• terrine
• saucepan
• wooden spoon
• knife
• food mill
• rolling pin
• pasta cutter wheel
• large pot
• slotted spoon

Ingredients

For the pasta dough

• 200 gr white flour
• 2 nr eggs

For the filling

• 4 nr artichokes not too large
• juice of 1 lemon
• 100 gr Roman ricotta cheese
• 20 gr butter
• 25 gr pancetta
• 1 nr small onion
• 1 spice garlic
• 2 leaves sage
• 1 leaf bay leaf
• 1 pinch ground thyme
• 1 nr anchovy desalted
• 1 nr egg yolk
• 2 tablespoons grated Parmesan cheese
• q.b. salt and pepper

Instructions

• Prepare the pasta by placing the flour in a mound. Break the eggs in the center, mix with a fork, then knead with your hands until smooth. Wrap in a cloth and let rest.
• Remove tough outer leaves, tips, and stems of the artichokes. Cut in half, remove any internal beard, cut into wedges, and soak in lemon juice water.
• Chop the onion, garlic, and pancetta. Sauté the chopped mixture in a saucepan with butter and anchovy, stirring to melt the anchovy.
• Add the drained artichokes, thyme, sage, and bay leaf. Season with salt and pepper, cook over low heat for about 35 minutes, adding a bit of water if needed. The mixture should be quite dry.
• Remove the bay leaf and pass everything through a food mill. Add the ricotta, Parmesan, and egg yolk. Mix until creamy filling forms.
• Roll the pasta dough thin with a rolling pin. Cut into 5 cm squares. Place some filling on half of the squares, cover with the others, and seal the edges well.
• Cook the ravioli in boiling salted water. Carefully drain and serve with melted butter and sage or tomato sauce.