Business Private

Artichoke Ravioli in Ligurian Style

Total time
20 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
10 Minutes
Rest time
60 Minutes


For the Fresh Pasta
300 g Mix for fresh pasta glutenfree
3 Eggs
1 tablespoons Olive oil
q.s. Water (or one egg)
For the Filling
6 Artichokes
200 g Ricotta
60 g Parmigiano Reggiano
1 Clove of garlic
q.s. Salt
q.s. Pepper
q.s. Marjoram
1 Egg
q.s. Nutmeg
q.s. Olive oil


  1. In a bowl, place the flour and create a well. Crack the eggs into it, add the olive oil, and begin beating the eggs with a fork. Gradually add water as needed.
  2. Knead the mixture with your hands until you obtain a smooth dough. Cover it with plastic wrap and let it rest.
  3. Meanwhile, prepare the filling. Clean the artichokes by removing the tougher leaves and slice them, placing them in water with lemon. Drain and sauté them in a pan with olive oil and garlic. Season with salt and pepper, cover, and cook for about 10 minutes. Turn off the heat, remove the garlic, and let it cool.
  4. Chop the artichokes, place them in a bowl, and add Parmigiano, ricotta, egg, nutmeg, marjoram, salt, and pepper. Mix everything well.
  5. Take the dough and roll it thinly with a rolling pin or pasta machine.
  6. Dust the ravioli mold with flour and proceed to make the ravioli, placing the filling on one layer, covering it with another layer, and sealing the edges.

In collaboration with @perr.melina

Mix for fresh pasta glutenfree
Produrre pasta fresca gustosa e senza glutine non è più una sfida grazie a questa miscela! È adatta a qualsiasi tipo di pasta all'uovo. Lasciatevi tentare dalla facilità della preparazione! Adatto a chi evita il glutine nella dieta quotidiana.

500 g