Ravioli Au Ricotta & Artichaut Recipe

Bring a large pot of water to a vigorous boil. Add 1 tablespoon salt. Keep the pot covered until boiling again.

When the water returns to a boil, add the ravioli, stirring gently to separate. Cook fresh ravioli 3–4 minutes or until they float and are tender; frozen ravioli 5–7 minutes or according to package directions. Reserve 1/2 cup of pasta cooking water, then drain ravioli gently and set aside, keeping warm.

Sauté aromatics

In a large skillet over medium heat, warm 2 tablespoons olive oil. Add the minced shallot and cook 2–3 minutes until soft and translucent. Add the minced garlic and cook 30 seconds until fragrant, stirring so garlic doesn't brown.

Deglaze & add artichokes

Pour in 2 tablespoons white wine (if using) and let it reduce by half, about 1–2 minutes. Add the drained, chopped artichoke hearts and cook 2–3 minutes, stirring, until they begin to warm and pick up color.

Build the rosée sauce

Stir in 3 oz tomato passata, 2 tablespoons stock, and 1 tablespoon butter. Bring to a gentle simmer, then reduce heat to low. Pour in 1 dl heavy cream and stir until the sauce turns a pale pink (rosée). Simmer gently 2–3 minutes to thicken slightly.

Season & finish

Season the sauce with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 teaspoon red pepper flakes (optional). Add 1 teaspoon lemon juice and 1 teaspoon lemon zest; taste and adjust seasoning. If the sauce is too thick, loosen with up to 1/4 cup reserved pasta water; if too thin, simmer another minute.

Stir in chopped fresh herbs (if using) off the heat for a fresh lift.

Return the drained ravioli to the skillet with the sauce (or add ravioli to a wide bowl and pour sauce over). Gently toss or lift ravioli with a spatula to coat, being careful not to break them. If required, add a splash of reserved pasta water to reach a silky consistency (1–2 tablespoons).

Plate the ravioli, spooning extra artichokes and sauce on top. Shave or sprinkle 1/2 cup Parmesan over the plated ravioli, then grate additional lemon zest (optional) for brightness. Drizzle 1 teaspoon extra-virgin olive oil over each serving and finish with a few fresh basil or parsley leaves.

Serve immediately.