artichoke ravioli

This Easy Artichoke Ravioli is full of the flavors of the Mediterranean! Ravioli is stuffed with lemony, marinated artichokes, creamy ricotta, and parmesan. It’s tossed in a simple parsley butter with sun dried tomatoes and fried capers sprinkled on top. Made quick and easy using dumpling wrappers (gyoza).

Easy Artichoke Ravioli

dumpling wrappers (gyoza, thawed

ricotta cheese *see note ((8 ounces,227 grams))

lemon zest

garlic (minced)

parmesan cheese ((1 ounces, 28 grams))

Salt and pepper

lemon juice

unsalted butter ((4 ounces, 113 grams))

parsley

Salt

tomatoes ((2 ounces, 57 grams))

Capers

Drain the marinated artichokes and lightly squeeze off any excess liquid.

Pulse them a few times in a food processor or chop them by hand.

Add ricotta, finely minced garlic clove, parmesan, and lemon zest. Salt and pepper to taste.

Pulse the ingredients in the food processor or mix by hand just until combined. It’s nice to see flecks of artichoke in the filling.

Taste for seasoning at this point. Depending on how lemony and salty the artichokes are, you may or may not need to add more salt. You can also add a teaspoon of lemon juice if you think it needs it. If the marinated artichokes have enough lemon still clinging to them, the extra teaspoon may not be necessary.

Place a wrapper on the work surface. Spoon the filling on top being sure not to get any on the edges. Wet the edges of the wrapper with water using a brush or your finger. Place a wrapper on top, gently pressing out any air bubbles and sealing the edges, without pushing any of the filling into the edges.

I use about 1 tablespoon (16g) of filling for a 3 ½ inch wrapper.

Lay the filled ravioli out on a lightly floured surface as you make them. If you will be holding them a few hours before cooking them, put them in a sealed container with a sheet of wax paper in between the layers. The edges that you put water on for sealing should be dry before layering. Store in the refrigerator until ready or use. They can also be frozen.

Boil the ravioli in salted water until al dente, about 4-5 minutes. Boil them in batches so you don’t crowd the pan. Give them a stir occasionally to be sure they’re not sticking to each other. I cook about 7 at a time. You can remove one and test it by testing the sealed edge – the thickest part.

For the Sauce: Melt the butter in a sauce pan. Turn off the heat and add chopped parsley and salt to taste.

Toss the cooked Artichoke Ravioli in melted butter and chopped fresh parsley.

Sprinkle on chopped sun dried tomatoes and fried capers to garnish.

Top with grated parmesan.

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