Ravioli is a first course of the tradition and flavors of Italian cuisine. In this recipe we will cook ravioli with a ricotta and saffron filling seasoned with an artichoke and saffron sauce.
Ingredients for ricotta and saffron ravioli with artichokes (4 people)
- 0.74 pounds of ravioli stuffed with ricotta cheese and saffron;
- 3 artichokes;
- 0.27 pounds of saffron;
- 1 lemon;
- 1 clove of garlic;
- extra virgin olive oil;
- salt and black pepper to taste.
|Nutritional values for one serving
Preparation of ricotta and saffron ravioli with artichokes
Clicking here to read how to prepare homemade ravioli, filled with ricotta. Now we just have to cook them accompanied with a refined dressing of artichokes and saffron.
Clean the artichokes, moisten our hands with lemon, to avoid blackening of the fingers.
Cut the tip of the flower for about 2 or 3 cm according to the size of the artichoke. Eliminate the hardest and most woody part of the petals. Remove the outer leaves, leafing through the base with a knife, to the most tender leaves. Cut the artichoke into thin wedges, 1½ cm thick.
Clean the first 8-10 centimeters of the stem, with a potato peeler and then cut them into half a centimeter pieces.
To prevent blackening, soak the artichokes and also the stems for at least 15 minutes in a bowl with cold water and lemon juice.
Toss the artichoke stems in a pan with a drizzle of extra virgin olive oil, a pinch of salt and black pepper for 5 minutes at medium temperature.
By using kitchen tweezers remove the stems and put them in the blender bowl.
Blend the stems, together with 2 tablespoons of extra virgin olive oil and saffron, until you get a creamy sauce.
Pour the sauce into the pan together with the artichokes.
Heat the water in a saucepan. When the water is boiling, pour the ravioli and cook them for 2 or 3 minutes, check that the pasta does not overcook.
Drain the ravioli directly into the pan with the artichoke and saffron dressing. Toss everything for another minute.
If the sauce thickens, add a ladle of the pasta cooking water.
We can serve our ricotta and saffron ravioli with artichokes.