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Spinach Ravioli with Artichoke Stuffing
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Serves: 6 as a starter
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Mashed pumpkin or other squash, flavoured with grated Parmesan cheese is a classic filling for ravioli. Serve it sauced with sage butter.
As a really creative, modern take on ravioli, Jamie Oliver's version, stuffed with roasted red onions, thyme, pine nuts and maris piper potato is close to perfection. See Jamie's Kitchen (Penguin; £12.99).
If you enjoy making ravioli, take your pasta-stuffing skills further with the recipes for tortellini, cannelloni, pansotti and cappellacci in Ursula Ferrigno's mouthwatering Truly Madly Pasta (Quadrille; £18.99).
If you'd prefer to try something easier, make some maltagliati, the simplest form of fresh pasta. Just cut the sheets of rolled-out pasta into triangles, squares or any other shape (or use the off-cuts from your ravioli), cook for 2-3 minutes and douse with a thick, chunky sauce.
This recipe was first published in May 2005.