Skip to content
May 11 / JW

Lemon Artichoke Ravioli with Chili and Baby Peas

lemon-ravioli-final

The artichoke ravioli from Trader Joe’s is my favourite! But obviously it doesn’t exist in Australia, so I made my own version.

I made it even easier by using wonton skins instead of pasta. So, first chop up a small jar or can of artichokes, and add to the ricotta with lemon zest, salt and pepper. Mix well.

 

Get a small bowl of water for sealing the edges of the ravioli. Place about a teaspoon of the mix in the center of a wonton skin, then run your finger with a bit of water along the edge. Put another wonton skin on top and carefully press down along the edges. If it seems to difficult to seal, there’s probably too much filling.

Carefully seal the edges with a fork. While you are working on the ravioli, put a small saucepan on low with olive oil, thinly sliced shallots, red pepper flakes and salt.

You want it on low, otherwise everything will burn. You’re just trying to infuse the flavour of everything together.

Now carefully place a few ravioli in a pot of barely boiling water and cook for about 5 minutes. There’s nothing to cook in the filling so we just want to cook the wontons themselves.

When the pasta is cooked, add a few frozen peas to the “sauce” and stir. Add a couple of spoonfulls of the oil mixture over the ravioli, and add a bit more lemon zest.

YUM

This is seriously really good. Try it asap.

Here’s the Recipe:

Lemon Artichoke Raviolo

Ingredients

  • 250g Fresh Ricotta
  • 1 Small jar artichokes, or 1/2 large can
  • 1 lemon, zested
  • salt & pepper
  • 20 Square wonton skins
  • For Sauce:
  • 4 Tbl Olive Oil
  • 2 tsp red pepper flakes
  • 1 Small shallot
  • Handful Frozen peas

Cooking Directions

  1. Mix artichoke, ricotta, 1/2 the lemon zest, salt and pepper for filling.
  2. Turn pan on low and add oil, pepper flakes, and shallot.
  3. Place a small amount of filling in the center of each wonton skin,and wet the edges.
  4. Carefully place another skin over it and seal the edges.
  5. When they are all done, bring a saucepan to a gentle boil and add a few ravioli at a time.
  6. Cook for 5 minutes
  7. When ravioli are done, add the peas to the oil and stir. Spoon some of the sauce over the ravioli.
  8. Makes about 10 large ravioli.

Signature-2
Share this post...

Leave a comment