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.
|DIFFICULTY’||COOKING TIME||PREPARATION TIME|
|Nutritional values for one serving|
|Saturated fats||0 gr.|
|Monounsaturated fats||0 gr.|
|Polyunsaturated fats||0 gr.|
|Dietary fiber||0 gr.|
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.