Legend for the recipes

fast recipes

Preparation + cooking

medium time

Preparation + cooking

long recipes

Over 1 hour
Preparation + cooking


really easy recipes

Really Easy Recipes
For everyone

easy recipes

Easy Recipes
To enjoy cooking

challenging recipes

Challenging Recipes
But you can do it!

Hard core recipes

Hard Core Recipes
For expert ones!


Hard core recipes

The number represents the servings

back to the main menu

Artichoke Ravioli

med difficulty recipe long recipe servings 6



- 500g of flour

- 4 eggs

- pinch of salt



- 4 or 5 artichokes

- half onion - 2 garlic cloves

- Parmesan

- juice of one lemon

- thyme

- one glass of white wine

- italian parsley


For this recipe it's highly recommended to use a pasta machine. If you are brave enough you can do it also with a rolling pin, good luck! :)

Make the filling. Clean the artichokes: take out the hard exterior leaves and cut out the top. Cut them in quarters and clean the hearts, cutting the leaves with thorns.

Stuffed Tomatoes: Tuna - International Cooking Blog

Add lemon juice over them so they won't become brown. Cut the oin thin slices. Dice the parsley.

In a pan warm 2 tablespoons of olive oil. Chop half onion and mash 2 garlic cloves.

Sweat them in the pan. Add the artichokes and mix.

Add the italian parsley, mix and turn the heat high. Add a glass of white wine and let it evaporate.

Put the heat medium-low, cover the pot and cook for about 45 min. You will need to add some water few times and stir. They need to stay weat and steam cook a bit.

Once the artichokes are cooked put them in a food processor or in a blender and mash them, leaving some big piece. Add the parmesan and the thyme and mix.

Make the dough: in a bowl mix 500g of flour with 4 eggs using a fork.

Depending on the flour and your eggs you might have to add some water to knead it an make a ball. Add the water little by little. In case it's too sticky add more flour.

Make a ball of dough. Cut a small piece and start to roll the dought on the biggest size of your machine.

Roll the dough twice for each thickness (from the thick one to the thin one, choose the thickness you like for your ravioli), for the first 2 sizes you can also fold the sheet once and roll it again.

Do as many time as necessary to have a smooth and thin sheet. Put the sheets on your working surface with some flour. Add the filling (one full teaspoon for each raviolo) on the upper part of your sheet.

Fold the sheet horizontally, press the dough around the filling so the two layers stick to eachother. Cut the ravioli with a wheel cutter or a knife. Spread flour in a tray and place the ravioli.

Cook the ravioli: boil a pot of water and salt it. Add the ravioli.

Cook for 3-7 min depending on the thickness of your pasta sheets. Taste one before straining. Add parmesan and olive oil on top or your favorite sauce. Serve warm.

go to the top

We want to know what you think about this recipe! Write us: intcookingblog@gmail.com