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Ravioli al Limone e Carciofi

Ravioli is typically Italian. It is a filled pasta pillow of two thin layers of pasta dough, with a filling of meat, cheese, fish or vegetables, served in bouillon or with a pasta sauce.

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  • 4 - 6 persons
  • 60 min.
  • vegetarian
  • Main dish
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Recipes from Oil & Vinegar

Nice to know

The name ravioli will probably stem from the Genuese word 'rabioli', which means remainder. The pasta originally was filled with remains from other meals. Others claim that it is derived from the word ravvolgere, which means 'wrapping'. Ravioli is traditionally made at home. The filing is dependent of the region where the dish is prepared. In Rome, the filling consists of ricotta cheese, spinach, nutmeg and black pepper. In Sardinia the ravioli is filled with ricotta and grated lemon peel.  Ravioli is a type of pasta, a dough product made from hard grains, mainly from hard wheat that can be cut into different shapes. The dough can firstly be rolled to thin slices and cut into strips. This will result in oblong spaghetti. The slices can also be cut into squares and filled.

Enjoy your meal!

 

  • Groceries

    • 500 g pasta flour • 5 oz Carciofi alla Contadina(artichokes alla Contadina) • 1/2 lb ricotta • 4 tsp Pesto al Limone • 4 sprigs parsley + extra for garnish • 4 tbsp Lemon Olive Oil • 3 tbsp pine nuts

    Additional: • Ravioli Cutter

  • Getting started

    Prepare the pasta dough as directed on the package. Add 1 teaspoon of water if the dough is too dry. Run the dough through the pasta machine a few times untill at position 6 the desired thickness is reached. Divide the dough into two equal sheets.

    Step 2

    Cut the Carciofi alla Contadina finely and mix it in a bowl with the ricotta, Pesto al Limone and parsley. Puree it in a blender until smooth. Taste, if necessary season with some more pesto al limone, parsley and black pepper. Divide the filling with a teaspoon on the first pasta sheet. Leave some space around the stuffing of about 1.5 cm.

    Step 3

    Cover the pasta sheet with the filling with a second pasta sheet. Press the edges together. Cut out shapes using the ravioli cutter. Place the ravioli on a board and sprinkle with flour and leave for 5 to 10 minutes to dry. Cook the pasta in salted water 3-5 minutes until tender. Serve the ravioli on a nice plate and pour a thin stream of Lemon Olive Oil per Pesce over it. Garnish with chopped parsley and pine nuts.

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