Artichoke and White Bean Ravioli with Fresh Green P

Name: Artichoke and White Bean Ravioli with Fresh Green Pea Sauce, Piquillo Pepper-Black Olive Relish and Ricotta Salata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 shallots, finely chopped; 4 cloves garlic, finely chopped; 3 artichoke hearts, cooked and thinly sliced; 2 cups cooked white beans, mashed (with some texture left); 2 tablespoons prepared horseradish, drained; Salt and pepper; 4 sheets pasta dough; 2 eggs mixed with 2 tablespoons water; 1 1/2 cups fresh green peas; 3 cups vegetable stock; 1 teaspoon toasted coriander seeds, ground; 1 teaspoon grated lemon zest; 1 tablespoon finely chopped cilantro; Salt and pepper; 4 Piquillo peppers, julienned; 1/4 cup Niccoise, pitted and coarsely chopped; 2 scallions, finely chopped; 2 tablespoons white wine vinegar; 2 tablespoons olive oil; Pepper; Ravioli; Green pea sauce; 1/4 pound ricotta salata, finely shaved; Coarsely chopped cilantro

Servings: persons

3 tablespoons olive oil
2 shallots, finely chopped
4 cloves garlic, finely chopped
3 artichoke hearts, cooked and thinly sliced
2 cups cooked white beans, mashed (with some texture left)
2 tablespoons prepared horseradish, drained
Salt and pepper
4 sheets pasta dough
2 eggs mixed with 2 tablespoons water
1 1/2 cups fresh green peas
3 cups vegetable stock
1 teaspoon toasted coriander seeds, ground
1 teaspoon grated lemon zest
1 tablespoon finely chopped cilantro
Salt and pepper
4 Piquillo peppers, julienned
1/4 cup Niccoise, pitted and coarsely chopped
2 scallions, finely chopped
2 tablespoons white wine vinegar
2 tablespoons olive oil
Pepper
Ravioli
Green pea sauce
1/4 pound ricotta salata, finely shaved
Coarsely chopped cilantro

1
Heat olive oil in a medium saucepan over medium heat.
2
Add the shallots and garlic and cook until soft.
3
Add the sliced artichokes and cook for 2 to 3 minutes.
4
Add the beans and horseradish, stir to combine and season with salt and pepper to taste.
5
Lay a sheet of pasta dough on a lightly floured work surface and distribute a heaping teaspoon-sized portion of the filling at least 2 inches apart.
6
Use your fingertip or a brush to moisten the edges of the pasta sheet with the egg wash.
7
Carefully place a second sheet of the pasta dough on top of the first and press with your fingertips to separate the rows of filling.
8
Repeat with the remaining dough.
9
With a ravioli cutter or pastry wheel, cut along straight lines of the vertical and horizontal to form each ravioli square.
10
Press the edges closed with your fingertips to seal well.
11
Bring a large pot of salted water to a boil.
12
Carefully drop in the ravioli and cook for about 5 minutes.
13
Drain and serve immediately.
14
For the Green Pea Sauce: Place peas and vegetable stock in a medium saucepan and cook until peas are very soft.
15
Place mixture in a blender and blend until smooth.
16
Strain back into the pan and bring to a simmer.
17
Cook until the mixture has thickened slightly.
18
Season with coriander, lemon zest, cilantro and salt and pepper to taste.
19
For the Piquillo Pepper-Black Olive Relish: Combine all ingredients in a medium bowl and season with pepper.
20
Let sit at room temperature for 30 minutes
21
To Assemble: Place 5 ravioli in each bowl.
22
Ladle green pea sauce over the ravioli, garnish with ricotta salata and cilantro.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 shallots, finely chopped, 4 cloves garlic, finely chopped, 3 artichoke hearts, cooked and thinly sliced, and more.

Yes, Artichoke and White Bean Ravioli with Fresh Green Pea Sauce, Piquillo Pepper-Black Olive Relish and Ricotta Salata falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Artichoke and White Bean Ravioli with Fresh Green Pea Sauce, Piquillo Pepper-Black Olive Relish and Ricotta Salata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions