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Artichoke ravioli
35 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 682
  • Fat about 31g
  • Carbohydrates about 75g
  • Protein about 25g
This is needed
This is needed for 2 people
Filling
  • 50 g ricotta
  • 30 g grated Parmesan
  • 50 g artichoke tapenade
  • 1 egg yolk
  • 0.25 tsp salt
  • a little pepper
  • 2 rolls of pasta dough
  • salted water, boiling
  • 1 egg whites
  • 0.25 bunch sage, finely chopped
  • 20 g butter
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And that's how it's done
And that's how it's done
Filling
Stir in the Ricotta and remaining ingredients with the egg yolk, season.
Halve the pasta dough lengthways, coat 2 of the 4 dough strips with egg white. Halve the filling and divide 8 walnut-sized portions onto each dough strip. Lay the other two uncoated dough strips on top, press down lightly, pressing out the trapped air. Separate the ravioli with a pastry wheel. Melt the butter and sauté the sage. Steep the ravioli in batches in just-boiling salted water for approx. 5 mins., drain, arrange on two plates and top with the sage butter.