Cheese Dishes: Artichoke Ravioli

Artichoke Ravioli


  • 0.25 tsp. salt
  • a little pepper
  • 20 g butter
  • 1 egg yolk
  • saltwater, boiling
  • 2 rolls of pasta dough
  • 30 g grated Parmesan
  • 50 g artichoke tapenade
  • 50 g ricotta cheese
  • 1 egg white
  • 0.25 bunch sage, finely chopped
Order the ingredients from COOP@home


Stir in the Ricotta and remaining ingredients with the egg yolk, season.

Halve the pasta dough lengthways, coat 2 of the 4 dough strips with egg white. Halve the filling and divide 8 walnut-sized portions onto each dough strip. Lay the other two uncoated dough strips on top, press down lightly, pressing out the trapped air. Separate the ravioli with a pastry wheel. Melt the butter and sauté the sage. Steep the ravioli in batches in just-boiling salted water for approx. 5 mins., drain, arrange on two plates and top with the sage butter.


  • Cheese Dishes
  • 35 mins Preparation/cooking time: ca. 35m
  • Servings For 2 people
  • Nutrition 671 Kcal