Artichoke and White Bean Ravioli with Fresh Green Pea Sauce, Piquillo Pepper-Black Olive Relish and Ricotta Salata

Total Time:
45 min
30 min
15 min

4 servings

  • 3 tablespoons olive oil
  • 2 shallots, finely chopped
  • 4 cloves garlic, finely chopped
  • 3 artichoke hearts, cooked and thinly sliced
  • 2 cups cooked white beans, mashed (with some texture left)
  • 2 tablespoons prepared horseradish, drained
  • Salt and pepper
  • 4 sheets pasta dough
  • 2 eggs mixed with 2 tablespoons water
  • Green Pea Sauce:
  • 1 1/2 cups fresh green peas
  • 3 cups vegetable stock
  • 1 teaspoon toasted coriander seeds, ground
  • 1 teaspoon grated lemon zest
  • 1 tablespoon finely chopped cilantro
  • Salt and pepper
  • Piquillo Pepper-Black Olive Relish:
  • 4 Piquillo peppers, julienned
  • 1/4 cup Niccoise, pitted and coarsely chopped
  • 2 scallions, finely chopped
  • 2 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • Pepper
  • Assemble:
  • Ravioli
  • Green pea sauce
  • 1/4 pound ricotta salata, finely shaved
  • Coarsely chopped cilantro

Heat olive oil in a medium saucepan over medium heat. Add the shallots and garlic and cook until soft. Add the sliced artichokes and cook for 2 to 3 minutes. Add the beans and horseradish, stir to combine and season with salt and pepper to taste. Lay a sheet of pasta dough on a lightly floured work surface and distribute a heaping teaspoon-sized portion of the filling at least 2 inches apart. Use your fingertip or a brush to moisten the edges of the pasta sheet with the egg wash. Carefully place a second sheet of the pasta dough on top of the first and press with your fingertips to separate the rows of filling. Repeat with the remaining dough. With a ravioli cutter or pastry wheel, cut along straight lines of the vertical and horizontal to form each ravioli square. Press the edges closed with your fingertips to seal well.

Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 5 minutes. Drain and serve immediately.

For the Green Pea Sauce: Place peas and vegetable stock in a medium saucepan and cook until peas are very soft. Place mixture in a blender and blend until smooth. Strain back into the pan and bring to a simmer. Cook until the mixture has thickened slightly. Season with coriander, lemon zest, cilantro and salt and pepper to taste.

For the Piquillo Pepper-Black Olive Relish: Combine all ingredients in a medium bowl and season with pepper. Let sit at room temperature for 30 minutes

To Assemble: Place 5 ravioli in each bowl. Ladle green pea sauce over the ravioli, garnish with ricotta salata and cilantro.

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