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Recipe of Artichoke Ravioli with Tomato

Artichoke Ravioli with Tomato

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These rich homemade ravioli are stuffed with artichoke and bathed in a tomato and cream sauce.
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6 portions
  • 1 1/2 cups flour, for pasta
  • 2 eggs, for pasta
  • 1/2 tablespoons salt, (for pasta)
  • 2 tablespoons Water, for pasta
  • 300 grams canned artichoke heart, or frozen
  • 4 tablespoons unsalted butter, in pieces
  • 1 onion, finely chopped
  • 40 grams parmesan cheese, grated
  • 1/3 cups fresh parsley, chopped
  • 1 egg yolk
  • 1/2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3/4 tablespoons nutmeg
  • 3 tomatoes
  • 1/4 cups Water
  • 1/3 cups cream


Start by making the pasta in a food processor by combining the flour, eggs, salt and water until a ball is made. Process for 15 minutes to knead, remove from the processor and place in a bowl for 1 hour for the gluten to relax.
To make the filling begin by heating 2 tablespoon of butter in a pan over high heat. Add the onion and brown for 5-6 minutes.
Add the artichoke hearts and cook for 8-10 minutes. Get out of the fire.
Transfer the artichoke to a food processor, add the Parmesan cheese, the parsley, the yolk, the lemon juice, the salt, the pepper and the nutmeg. Press the processor to obtain a paste.
To make the ravioli, first cut the dough into 4 pieces.
Make a ball with each piece and with a flattened roller (use flour so that it does not stick to the surface). With a mold for ravioli cut the pasta in circles.
Fill each circle with a teaspoon of the stuffing, fold the circle to the shape of a ravioli and with a fork crush the dough a bit to close and shape it.
Place the ravioli on a large baking sheet with a floured cooking towel so they do not stick.
Preheat the oven to 180 degrees Celsius and lubricate a rectangular baking dish
Boil a large pot with water and plenty of salt. Cook the ravioli there until the pasta is ready (5-6 minutes) and remove with a spoon / strainer.
While the ravioli are cooking, heat the remaining artichoke filling in a skillet over medium heat. Add the chopped tomato and water and cook for 5 minutes.
Place the ravioli in the rectangular baking dish and place on it the sauce, the cream and sprinkle with more grated Parmesan cheese if desired. Season with salt and pepper.
Bake the ravioli for 10-15 minutes or until the cream is bubbling, remove from the oven and serve.


Decorate your saucer with basil leaves.


Ravioli can be made more easily with a pasta machine. The dough can be made up to 4 hours before, just cover it and refrigerate it until you are ready to use it.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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