About This Recipe:
Spring is finally here, and my garden is bursting with beautiful, fresh artichokes. Inspired by their seasonal beauty, I decided to create a delicious Artichoke Ravioli Recipe with Fresh Garden Artichokes in Brown Butter Sage Sauce. This dish highlights the natural flavors of the artichokes, complemented by the richness of brown butter and sage. The result is a mouthwatering homemade ravioli that celebrates the seasonality of these wonderful ingredients.
As I harvested the artichokes from my garden, I couldn’t help but feel grateful for the abundance that nature provides. These vibrant, fresh artichokes are the star of the ravioli filling, combined with creamy ricotta cheese, nutty Parmesan cheese, and a hint of lemon zest for a burst of freshness.
The ravioli dough, made from scratch with just a few simple ingredients, is the perfect canvas for the artichoke filling. Rolling out the dough by hand (or using a pasta machine) creates a thin, delicate pasta that lets the filling truly shine. It’s incredibly satisfying to assemble these ravioli, knowing that they’re made with love and fresh, seasonal ingredients from my own garden.
Once the ravioli are cooked to perfection, it’s time to prepare the brown butter sage sauce. This sauce might just be the crowning glory of the dish, as it envelops the ravioli with its rich, nutty, and fragrant flavors. Fresh sage leaves from the garden are gently cooked in the butter until slightly crisp, adding a touch of earthiness to the dish.
Finally, it’s time to serve up these delightful, garden-inspired ravioli. Tossing them in the brown butter sage sauce ensures each bite is coated with delicious flavor. A final garnish of grated Parmesan cheese adds the perfect finishing touch.
Watch me Make This Recipe:
@carmeninthegarden Artichoke ravioli with brown butter sage and cabbage fennel salad situation 💚 this was certainly a labor of love but oh so delicious! And perfect to use up a bunch of artichokes. #garden #artichokes #pasta #gardentotable ♬ original sound – Carmen in the Garden
How to Make This Recipe:Print
Artichoke Ravioli with Brown Butter Sage
- Prep Time: 1 hour
- Cook Time: 30-40 minutes
- Total Time: 2 hours
- Yield: 4 servings 1x
Savor the flavors of spring with homemade artichoke ravioli, featuring fresh garden artichokes in a luxurious brown butter sage sauce. Delightful!
For the Ravioli Dough:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 tsp salt
- 1 tbsp olive oil
- Water, as needed
For the Artichoke Filling:
- 4 medium fresh garden artichokes
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 garlic clove, minced
- Salt and black pepper, to taste
- Zest of 1 lemon
- For the Brown Butter Sage Sauce:
- 1/2 cup unsalted butter
- 1/4 cup fresh sage leaves, roughly chopped
- Salt and black pepper, to taste
1. Prepare the Ravioli Dough:
a. In a large mixing bowl, add the flour and create a well in the center. Crack the eggs into the well, then add salt and olive oil.
b. Using a fork, gradually mix the flour into the eggs until fully combined.
c. Knead the dough on a clean, floured surface for 8-10 minutes, adding water as needed to form a smooth, elastic dough. Cover with a clean kitchen towel, plastic wrap, or wax paper and let it rest for 30 minutes.
2. Prepare the Artichoke Filling:
a. Remove the outer leaves of the artichokes, trim the stems and tops, and scoop out the chokes. Cut the artichokes into quarters.
b. Place the artichoke quarters in a pot of boiling water with lemon zest and cook for 15-20 minutes, until tender. Drain and let cool.
c. Chop the cooked artichokes finely and mix with ricotta cheese, Parmesan cheese, minced garlic, salt, and pepper in a bowl. Set aside.
3. Assemble the Ravioli:
a. Roll out the rested dough on a floured surface to about 1/16-inch thickness, or use a pasta machine to achieve the desired thinness.
b. Place teaspoon-sized dollops of artichoke filling about 1 inch apart on one half of the rolled-out dough.
c. Fold the other half of the dough over the filling, pressing gently around the edges to seal and remove any air pockets. Cut individual ravioli using a round cookie cutter or a knife.
d. Place the ravioli on a floured tray or parchment paper, and repeat with the remaining dough and filling.
4. Cook the Ravioli:
a. Bring a large pot of salted water to a boil. Carefully add the ravioli to the boiling water and cook for 3-4 minutes, or until they float to the surface.
b. Remove the cooked ravioli with a slotted spoon and drain on a paper towel.
5. Prepare the Brown Butter Sage Sauce:
a. In a large skillet, melt the butter over medium heat, stirring occasionally. Cook until the butter turns golden brown and has a nutty aroma, about 5 minutes.
b. Add the chopped sage leaves to the browned butter, and season with salt and pepper. Cook for an additional 1-2 minutes, until the sage is slightly crisp.
a. Add the cooked ravioli to the skillet with the brown butter sage sauce and toss gently to coat.
b. Plate the ravioli, drizzle with any remaining sauce, and garnish with freshly grated Parmesan cheese. Serve immediately.