Ravioli Stuffed with Artichokes and Pancetta

Ravioli Stuffed with Artichokes and Pancetta

4.8 10 rating

Prep. 30 min

Total 50 min

6 portions

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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

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

Sign up for free More information

Also featured in

Fresh Pasta Homemade 10 Recipes
United States

You might also like...

Apple Wild Rice

50 min

Curry Ketchup

30 min

Pie Crust

5 min

Baked Brie Pie

50 min

Shrimp Mousse

35 min

Nicoise Salad

1 h 15 min

Two Crust Pie Pastry

13 h 50 min

Focaccia with Sea Salt Flakes

1 h 40 min

Kalamata Tapenade

5 min

Mini Crab cakes with Cilantro Pesto

1 h

Yogurt Dressing

5 min

Caramelized Onion and Goat Cheese Tarts

1 h