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Ricotta ravioli with artichokes and saffron

by Ada Parisi
5 min read

Soft, creamy and golden: goodness is often in simple things. As these are simple ricotta ravioli with artichokes and saffron. A perfect recipe for winter. The filling of these ravioli is a simple creamy ricotta cheese, seasoned with black pepper (and therefore very versatile). You have to make pasta at home and I recommend you make it in abundance. The ravioli can be frozen and can remain in the refrigerator for a month.

The combination 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, although in Sicily is not used a lot and, when using, it makes the dough with the flour and water, no eggs. And the ravioli stuffed with ricotta grits are a typical dish of Sicilian cuisine.

I have to admit, though, the filling of ricotta is my favorite 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 ricotta ravioli with tomato sauce, with a filling slightly richer, you are stunning. I prepared this dish for lunch on January 1: stuffed pasta and risotto are always my first choice when I make something special about the people I love. 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!


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, to taste
4 artichokes
a fresh onion
a sachet of saffron or some pistil
salt and pepper, to taste
extra virgin olive oil, to taste
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!

MATCHING. Gibelè, white wine (IGT Sicilian lands) made from Zibibbo grapes, with aromas of apple, jasmine and cedar. Produced by Cantine Pellegrino (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.


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.

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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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