Chestnut and Artichoke Ravioli

This ravioli recipe is made with chestnut flour for gluten-free fresh pasta. However, it also a great recipe to try for a pasta dough with a slightly nutty flavour, and it is commonly used throughout Tuscany. When paired with an artichoke filling it creates a beautiful earthy pasta dish that is lifted by the fragrant sage butter. 

This recipe was created by our friends at A.L.P.A

Ingredients for the pasta dough

Ingredients for the filling

  • 8 artichokes
  • 100 g grated cheese
  • 1 egg
  • Gluten-free breadcrumbs
  • Salt - to taste
  • Pepper - to taste
  • Extra virgin olive oil - to taste

Ingredients for the seasoning

  • Butter 
  • Grated cheese 
  • Sage 

How to make the dough

  1. Mix the chestnut flour with the rice flour, then add the eggs and the oil and start to knead.
  2. Once the dough has come together, transfer it to a lightly floured work surface and continue to knead it.
  3. Leave the dough to rest wrapped in cling film in the fridge for at least half an hour.
© Speciality Cooking Supplies Limited 2022

How to make the filling

  1. Clean the artichokes and cut them into large pieces, then cook them in a pan with extra virgin olive oil, salt and pepper.
  2. When the artichokes are soft, place them in a bowl with an egg, grated cheese and a teaspoon of gluten-free breadcrumbs.
  3. Add salt and pepper to taste and blend everything together with an immersion blender.
© Speciality Cooking Supplies Limited 2022

How to make the ravioli

  1. Take the dough out of the fridge, roll it out into rectangles and place on the balls of filling.  
  2. Cover with the other rectangle of dough and press well to close the filling, then shape the ravioli by cutting them with a pasta wheel.
  3. Cook the homemade ravioli in salted water,
  4. Then when ready, stir in butter, sage and grated cheese. 
© Speciality Cooking Supplies Limited 2022

Feeling Inspired? Shop all Italian ingredients, or read our recipe for mushroom risotto with truffle oil.


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