Artichoke Ravioli


Rating: 3.00 / 5.00 (4 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Pasta dough:





Filling:










For The Tapenade:









Instructions:

Knead ingredients for the dough well together and rest covered. Sauté shallots and garlic in olive oil. Add the cooked and quartered artichoke hearts and toss briefly. Season artichoke hearts with salt and chopped parsley, chop finely. Stir through with parmesan and egg yolk.

For the tapenade: whisk all ingredients in a food processor.

Roll out the pasta dough thinly, place the filling on top, brush the edge with water, fold (include as little air as possible) and lightly roll the ravioli in salted water for about 3 minutes. Remove later and drain.

Serve the artichoke ravioli with the tapenade.

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