Lemon Artichoke Ravioli with Chili and Baby Peas
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.
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.
This is seriously really good. Try it asap.
Here’s the Recipe:
Lemon Artichoke Raviolo Ingredients Cooking Directions
Lemon Artichoke Raviolo