Ravioli is a first course of the tradition and flavors of Italian cuisine. In this recipe we will cook ravioli with a ricotta and saffron filling seasoned with an artichoke and saffron sauce.

Ingredients for ricotta and saffron ravioli with artichokes (4 people)

• 0.74 pounds of ravioli stuffed with ricotta cheese and saffron;
• 3 artichokes;
• 0.27 pounds of saffron;
• 1 lemon;
• 1 clove of garlic;
• extra virgin olive oil;
• salt and black pepper to taste.

DIFFICULTY’	COOKING TIME	PREPARATION TIME
simple	15′	40′

Nutritional values ​​for one serving
Energy		0 kcal
		0 Kj
Fats		0 gr.
	Saturated fats	0 gr.
	Monounsaturated fats	0 gr.
	Polyunsaturated fats	0 gr.
Carbohydrates		0 gr.
	Sugars	0 gr.
Proteins		0 gr.
Salt		0 gr.
Dietary fiber		0 gr.
Cholesterol		0 gr.
Potassium		0 gr.

Preparation of ricotta and saffron ravioli with artichokes

Clicking here to read how to prepare homemade ravioli, filled with ricotta. Now we just have to cook them accompanied with a refined dressing of artichokes and saffron.

Clean the artichokes, moisten our hands with lemon, to avoid blackening of the fingers.

Cut the tip of the flower for about 2 or 3 cm according to the size of the artichoke. Eliminate the hardest and most woody part of the petals. Remove the outer leaves, leafing through the base with a knife, to the most tender leaves. Cut the artichoke into thin wedges, 1½ cm thick.

Clean the first 8-10 centimeters of the stem, with a potato peeler and then cut them into half a centimeter pieces.

To prevent blackening, soak the artichokes and also the stems for at least 15 minutes in a bowl with cold water and lemon juice.

Toss the artichoke stems in a pan with a drizzle of extra virgin olive oil, a pinch of salt and black pepper for 5 minutes at medium temperature.

By using kitchen tweezers remove the stems and put them in the blender bowl.

Blend the stems, together with 2 tablespoons of extra virgin olive oil and saffron, until you get a creamy sauce.

Pour the sauce into the pan together with the artichokes.

Heat the water in a saucepan. When the water is boiling, pour the ravioli and cook them for 2 or 3 minutes, check that the pasta does not overcook.

Drain the ravioli directly into the pan with the artichoke and saffron dressing. Toss everything for another minute.

If the sauce thickens, add a ladle of the pasta cooking water.

We can serve our ricotta and saffron ravioli with artichokes.