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- Artichoke-Stuffed Ravioli (Ravioli Ripieni di Carciofi)
Artichoke-Stuffed Ravioli (Ravioli Ripieni di Carciofi)
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April 4, 2012 -
Peg Kern
Nothing beats the amazing flavor of fresh pasta — except when it’s combined with seasonal flavors. This traditional Italian dish, stuffed ravioli with artichoke sauce, is perfect for a Spring-time dinner, and hails from A Classic Tuscan Table, just 25 minutes outside of Florence in the pristine Tuscan countryside.
Of course, the best way to learn this Tuscan dish is on a cooking vacation to Tuscany! But you can also make it at home by following this simple recipe.
Recipe for Artichoke-Stuffed Ravioli (Ravioli Ripieni di Carciofi)
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60 minutes -
4 servings -
Boil -
3 minutes

Ingredients
- 1 3/4 cups flour
- 4 eggs
- 2 artichokes
- 7 oz milk
- 2 oz butter
- olive oil as needed
- 1 clove garlic
- salt to taste
- 3/4 oz grated parmesan cheese
Instructions
- Dough
Prepare the pasta dough with 1.5 cups of flour, forming a well in the center of the table. - Add the eggs and pinch the ingredients together with your hands to form a dough. Knead for a few minutes until the dough is smooth and elastic.
- When you have the desired consistency, allow the dough to rest covered for about 1/2 hour on the kitchen counter.
- Ravioli filling
Brown the garlic in a pan with a good amount of olive oil. - Eliminate the garlic from the pan and then add the artichoke cut in small pieces.
- Add salt as desired and sauté for a few minutes.
- Add milk and a roux made with 1/4 cup of flour and 1 oz of butter. With a whisk slowly blend the mixture in order to obtain a very dense cream.
- Ravioli
Extend the pasta on a work table and work with a rolling pin until the dough is the correct consistency. - Lay the pasta across a lightly floured ravioli former.
- Place about 1 1/2 teaspoon of filling in each compartment on the press.
- Using a small brush, paint a little water along the edges of each of the ravioli. Place another sheet of pasta on top and pat down lightly.
- Run a rolling pin over the press to cut the ravioli.
- Remove the ravioli and continue until the dough and filling is finished.
- Boil the ravioli in light salted water for about 3 minutes. Drain.
- A nice sauce for the ravioli is 1 oz butter, a bit of the pasta water, and Parmesan cheese.

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