Ravioli Stuffed with Artichokes and Pancetta
TM5 TM6

Ravioli Stuffed with Artichokes and Pancetta

5.0 (1 rating)

Ingredients

Artichoke and Pancetta Filling

  • 3 ½ oz carrots, in pieces (1 in.)
  • 3 ½ oz leeks, white part only, in pieces (1 in.)
  • 2 oz pancetta, diced (¼ in.)
  • 10 ½ oz artichoke hearts, packed in water, drained and cut into pieces
  • 1 oz extra virgin olive oil
  • 1 pinch salt
  • 2 oz goat cheese
  • 1 egg yolk, from a large egg

Ravioli

  • 3 oz Parmesan cheese, cubed
  • 1 homemade pasta dough, from Fresh Pasta Homemade
  • all-purpose flour, to dust
  • water, to boil pasta
  • salt, to boil with pasta
  • unsalted butter, to garnish

Nutrition
per 1 portion
Calories
1234 kJ / 295 kcal
Protein
15 g
Carbohydrates
28 g
Fat
15 g
Fiber
7 g

Like what you see? This recipe and more than 3,000 others are waiting for you!

Sign up for free

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

More information

Alternative recipes

Show all