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Ravioli Stuffed with Artichokes and Pancetta

Ravioli Stuffed with Artichokes and Pancetta
4.8 10 ratings
Prep. 30 min
Total 50 min
6 portions
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Ingredients

Artichoke and Pancetta Filling
  • carrots in pieces (1 in.)
    3 ½ oz
  • leeks white part only, in pieces (1 in.)
    3 ½ oz
  • pancetta diced (¼ in.)
    2 oz
  • artichoke hearts, packed in water drained and cut into pieces
    10 ½ oz
  • extra virgin olive oil
    1 oz
  • salt
    1 pinch
  • goat cheese
    2 oz
  • egg yolk from a large egg
    1
Ravioli
  • Parmesan cheese cubed
    3 oz
  • homemade pasta dough from Fresh Pasta Homemade
    1
  • all-purpose flour to dust
  • water to boil pasta
  • salt to boil with pasta
  • unsalted butter to garnish

Difficulty

medium

Nutrition per 1 portion

Protein 15 g
Calories 1234 kJ / 295 kcal
Fat 15 g
Fibre 7 g
Carbohydrates 28 g

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Also featured in

Fresh Pasta Homemade 10 Recipes
United States

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