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Ricotta ravioli with artichokes and saffron

Simple recipe with homemade egg pasta

by Ada Parisi
5 min read
Ravioli di ricotta con carciofi

Ricotta ravioli with artichokes and saffron: Simple but elegant recipe for a homemade stuffed pasta. These ricotta ravioli are soft and have a creamy filling. And they prove that goodness is often in simple things. A perfect recipe for winter. The filling of these ravioli is made only of ricotta seasoned with black pepper and enclosed by a Egg pasta casket. I suggest you prepare plenty of them because homemade ravioli, like all stuffed pasta, They can be frozen and can stay in the freezer for a month.

In my article on HOMEMADE RAVIOLI: DOUGH, SHAPES AND RIPIENS, You will find all the tips on the main types of ravioli and how to prepare them and also a very detailed VIDEO TUTORIAL step by step. If you love artichokes, try the delicious ones RAVIOLI WHOLE WHEAT WITH ARTICHOKES or those WITH BURRATA, ARTICHOKES AND HAZELNUTS.

Pairing with artichokes, Simply stir-fried with oil, butter, spring onion and saffron, ravioli gives a nice golden color. The pecorino cheese brings the savory note. I love the stuffed pasta, especially egg, despite the fact that in Sicily it is not used much. Actually, in Sicily pasta is normally prepared with durum wheat semolina and water, no eggs. And the ravioli stuffed with ricotta grits are a typical dish of Sicilian cuisine: I reworked them by adding eggs, This makes it possible to obtain a thinner and crispier dough.

I must admit that Ricotta filling is my favorite out of all the fillings: easy, versatile, perfect with any kind of seasoning, from butter and sage tomato up to more complex sauces. Indeed, Also have a look at RAVIOLI CHEESE WITH TOMATO, with a filling slightly richer, you are stunning. Try them, you will not regret, and have a look at all my RECIPES WITH ARTICHOKES Since we are in season. Have a good day!

Ravioli di ricotta con carciofi


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )



250 grams of flour 00

50 grams of semolina

3 whole eggs

2 egg yolks (preserved egg white for brushing ravioli)

a pinch of salt


400 grams of ricotta cheese

black pepper


4 artichokes

a fresh onion

a sachet of saffron or some pistil

salt and pepper

extra virgin olive oil

30 grams of butter

DOP grated pecorino, to taste


Ricotta ravioli with artichokes

To prepare ricotta ravioli you must first make egg pasta. Put on the work surface in the flour and salt, add the whole eggs and yolks and begin to knead. If the dough is too hard, you can add another egg, or a little cold water. Knead until an elastic dough, smooth and without lumps, wrap the panetto in the food film and let stand at room temperature for at least an hour.

Meanwhile, work the ricotta cheese seasoned with freshly ground black pepper with a whisk until it becomes creamy. Put the cottage cheese in a pastry pocket and store in the refrigerator until used.

Once the dough for the ravioli is ready, divide it into two or three pieces and, a rolling pin or with the pasta machine, pull a thin sheet (depending on your taste). Spread the ricotta filling over the pastry and brush the edges with the slightly beaten egg white. Cover with a second puff of egg pasta and, with a toothed wheel or with a pasta cup or size ravioli, create ravioli: I made using a round pasta bowl them. Press down on the edges to seal well, so that then cooking the filling does not spill.

Clean the artichokes (HERE ARE THE STEP BY STEP TUTORIAL ON HOW TO CLEAN ARTICHOKES) and cut into thin slices. Put the butter and extra virgin olive oil in a saucepan and, When they are hot, add fresh onion, finely chopped. Add a tablespoon of water and saffron. Add the artichokes and sauté over high heat, until they are golden. Add salt and pepper.

Boil the ravioli in lightly salted boiling water. Once cooked, sauté them in a pan with the artichokes adding some cooking water and grated pecorino cheese. Serve the ricotta ravioli with artichokes and saffron, making the dish with a little fresh ground black pepper and grated Pecorino Dop. Bon appétit!


THE SUGGESTION: You can cook the ravioli immediately, store at room temperature for a couple of hours, arranged on a cloth or a cutting board sprinkled with flour, or freeze them, placed in a single layer on a tray. Once frozen, you can put the ravioli in a freezing bag and store in the freezer for a month. The ravioli ricotta are also perfect with a simple tomato sauce and basil, with butter and sage, with chopped mixed vegetables sauteed.

MATCHING. Gibelè, white wine (IGT Sicilian lands) made from Zibibbo grapes, with aromas of apple, jasmine and cedar. Produced by the Pellegrino Winery (Marsala), this wine is a citrus and peach. The palate is delicate and fresh. Despite the presence of artichokes, that they are difficult to match with wine, in this recipe marriage it is successful. Serve very chilled wine, around 10 degrees.

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elisabetta corbetta 6 February 2019 - 08:38

A big kiss

Ada Parisi 6 February 2019 - 12:08



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