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    Spinach Ravioli with Artichoke Stuffing

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    Spinach Ravioli with Artichoke Stuffing

    • Preparation time: 30 minutes
    • Cooking time: 10 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 6 as a starter


    • 1 quantity spinach pasta (see recipe)
    • Filling
    • 150g soft goat's cheese
    • 150g Ricotta
    • 3 grilled, marinated artichoke hearts, drained and very finely chopped
    • 50g grated Grana Padano cheese
    • ½ clove garlic, finely chopped
    • 1 tsp chopped fresh oregano
    • To finish
    • 50g pine nuts
    • 75g butter
    • Finely grated zest of 1 lemon


    1. Make the filling first by simply mashing together all the ingredients. Set aside.
    2. To make the ravioli, cut the pasta into squares (about 7cm x 7cm) or use a cookie cutter of a similar size to cut circles. Have a cup of water and pastry brush to hand, and a tray covered with a lightly floured tea towel. Put small blobs of filling in the centre of one piece of pasta, lightly brush the edge with water, top with a second piece and seal, working around the edge to ensure no air is trapped inside. Place on the towel. Repeat with the other pieces of pasta. If you're not cooking the ravioli straight away, cover and refrigerate for up to 2 hours.
    3. Put the ravioli carefully into the boiling water and stir gently to prevent them sticking together. Once it has returned to the boil, cook for about 3 minutes. They then need to be drained. You can tip them into a colander but, because they are so delicate, I find it best to fish them out with tongs or a slotted spoon, let them drip briefly and transfer to warm dishes.
    4. Immediately scatter the pine nuts over the ravioli and drizzle with the warm lemon butter. This quantity of pasta will need to be cooked in two batches, so keep the first lot warm while you cook the second; it's so quick, the ravioli shouldn't get cold. Serve straight away with more grated cheese.

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    Done that? Try this...
    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.


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