INTRODUCTION
Ravioli can be one of the most delightful yet indulgent Italian pasta dishes. However, with a little creativity, it can also become a healthy option that does not compromise on flavor. This recipe for Ravioli with Rocket, Artichokes, and Almonds combines nutritious ingredients such as arugula and artichokes to create a lighter version of traditional ravioli. It’s a dish that is packed with protein, fiber, and healthy fats, making it a great choice for those seeking a balanced meal. Not only is this recipe delicious, but it also meets various dietary preferences, making it adaptable for everyone.
WHY YOU WILL LOVE THIS RECIPE
This Ravioli with Rocket, Artichokes, and Almonds is an incredible option for meal prep, which allows you to make ahead and store for busy weeknights. This dish is not just indulgent, but it’s also good for weight loss as it incorporates low-calorie ingredients without sacrificing taste. The use of nutritious elements such as arugula and artichokes ensures you are eating a dish that’s high in fiber and antioxidants, supporting a heart-healthy lifestyle. Plus, it offers a protein-packed filling that will keep you full longer, making it a satisfying choice for lunch or dinner.
HOW TO MAKE Ravioli with Rocket, Artichokes, and Almonds
Creating your ravioli from scratch can be a rewarding experience. It allows you to control the ingredients and make a healthier version tailored to your tastes. Follow these simple steps to prepare this delightful dish.
EQUIPMENT NEEDED
- Mixing bowl
- Pastry cutter or sharp knife
- Pastry bag or spoon
- Large pot for boiling
- Frying pan
- Rolling pin
Ingredients You’ll Need:
INGREDIENTS FOR THE DOUGH
- 2 1/2 cups all-purpose flour
- 4 egg yolks
- 1 large egg
INGREDIENTS FOR THE FILLING
- 9 oz. ricotta
- 5 oz. arugula
- 3/4 oz. pecorino cheese, grated
- 3 anchovy fillets in oil
- 1 shallot
- Unsalted butter
- Salt
INGREDIENTS FOR THE DRESSING
- 4 oz. raw almonds, chopped
- 3 artichokes
- Dry white wine
- Extra-virgin olive oil
- Unsalted butter
- Salt
STEP-BY-STEP INSTRUCTIONS:
For the ravioli:
Mix the flour with the egg, egg yolks, and 2 tablespoons of water until you get a smooth mixture. Work it first in a bowl and then on a floured surface. Cover the dough with plastic wrap and let it rest for 1 hour.
For the filling:
Wash and sweeten the arugula. Chop the shallot and sweat it in a saucepan with 1 1/4 oz. of butter over medium-low heat. Stir frequently until the shallot is soft, about 2 minutes. Add the anchovy fillets, smashing them with a spoon until they dissolve. Finally, add the arugula and salt, cooking for 5-6 minutes. Remove from heat and allow to cool before mixing the filling with ricotta and pecorino cheese. Scoop the filling into a pastry bag or use a spoon.
To assemble the ravioli:
Divide the dough into 4 pieces. Work with one piece at a time while keeping the remaining dough wrapped. Flatten the dough into a narrow rectangle and roll it out until it’s 1/16 inch thick. Cut the sheet in half crosswise. Starting 1 inch from the short edge, spoon the filling into walnut-sized mounds (about 1 tablespoon), spacing them 1 inch apart. Brush a little water around the filling, and top with the second length of dough. Press around each mound of filling to remove any air pockets, and use a sharp knife or round pastry cutter (2 1/4 inches in diameter) to cut each ravioli.
For the topping:
Trim the artichokes by removing tough outer leaves and cutting them into 8 wedges. Heat a thin layer of oil in a pan over medium-high heat and cook the artichokes with a pinch of salt for 5 minutes. Add 1/2 cup of wine and cook for an additional 10 minutes.
Meanwhile, toast the almonds in a dry skillet. After a couple of minutes, add 1 tablespoon of butter and sauté until they are glossy.
Bring a large pot of salted water to a boil. Add the ravioli, cooking for 2-3 minutes or until they float. Drain and dress with butter and toasted almonds. Top with the cooked artichokes and any fresh herbs like sage or rosemary to taste. Serve immediately.
HOW TO SERVE Ravioli with Rocket, Artichokes, and Almonds
Serving this dish is simple yet versatile. Plating the ravioli beautifully with the artichokes and a sprinkle of toasted almonds can make it a show-stopping dish. For a healthy serving suggestion, consider adding a side of steamed vegetables or a simple green salad to enhance the nutritional profile of the meal. This pairing adds fiber without adding many calories, keeping it great for weight loss!
For portion control, consider serving 6-8 ravioli per person along with your side dishes to balance the meal.
STORAGE & FREEZING: Ravioli with Rocket, Artichokes, and Almonds
To store any leftovers, place them in an airtight container and refrigerate for up to 3 days. This dish reheats well, making it a convenient meal for lunch or dinner. For longer storage, this ravioli can be frozen before cooking. Place uncooked ravioli on a baking sheet in a single layer to freeze. Once solid, transfer them to a freezer-safe bag or container. They can be stored for up to 2 months. When ready to enjoy, simply boil them directly from frozen!
SERVING SUGGESTIONS
Pair this ravioli with a light side salad rich in greens and colorful vegetables to boost the fiber content even more. A simple vinaigrette made with olive oil and lemon juice will complement the dish beautifully without adding too many calories.
VARIATIONS
- Healthier version: For a gluten-free option, replace all-purpose flour with a gluten-free flour blend.
- High-protein version: Add shredded chicken or cooked lentils into the filling for an extra protein boost.
- Air fryer version: Instead of boiling, you can air fry the assembled ravioli at 375°F for 8-10 minutes until crispy and golden. Serve with a dipping sauce for a fun twist!
FAQs
-
Can I make these ravioli ahead of time?
Yes! You can prepare the filling and dough in advance. Store them separately in the refrigerator until you’re ready to assemble and cook. -
Is this ravioli gluten-free?
The original recipe isn’t gluten-free, but you can substitute all-purpose flour with a gluten-free flour option to make it suitable for gluten-intolerant diets. -
How can I store leftover ravioli?
Leftovers can be refrigerated in an airtight container for up to 3 days, or you can freeze uncooked ravioli for up to 2 months. -
Is this recipe suitable for a diabetic-friendly diet?
Yes, this recipe can fit into a diabetic-friendly meal plan, especially when served with a side of low-carb vegetables. The ingredients are low in sugar and can promote a balanced meal.
MAKE-AHEAD TIPS FOR Ravioli with Rocket, Artichokes, and Almonds
This recipe is perfect for meal prep. You can prepare the dough and filling in advance, which saves a lot of time during busy weekdays. After assembling the ravioli, you can freeze them uncooked. This way, you have a high-protein meal ready to go in a matter of minutes! Just boil and dress with the almond and artichoke topping when you are ready to enjoy. This method not only helps you stay on track with your healthy eating goals but also simplifies your weekly cooking routine.
Ravioli with Rocket, Artichokes, and Almonds
Ingredients
Method
- Mix the flour with the egg, egg yolks, and 2 tablespoons of water until you get a smooth mixture.
- Work it first in a bowl and then on a floured surface.
- Cover the dough with plastic wrap and let it rest for 1 hour.
- Wash and sweeten the arugula.
- Chop the shallot and sweat it in a saucepan with 1 1/4 oz. of butter over medium-low heat.
- Stir frequently until the shallot is soft, about 2 minutes.
- Add the anchovy fillets, smashing them with a spoon until they dissolve.
- Add the arugula and salt, cooking for 5-6 minutes.
- Remove from heat and allow to cool before mixing the filling with ricotta and pecorino cheese.
- Scoop the filling into a pastry bag or use a spoon.
- Divide the dough into 4 pieces.
- Work with one piece at a time while keeping the remaining dough wrapped.
- Flatten the dough into a narrow rectangle and roll it out until it’s 1/16 inch thick.
- Cut the sheet in half crosswise.
- Starting 1 inch from the short edge, spoon the filling into walnut-sized mounds (about 1 tbsp), spacing them 1 inch apart.
- Brush a little water around the filling, and top with the second length of dough.
- Press around each mound of filling to remove any air pockets, and cut each ravioli.
- Trim the artichokes by removing tough outer leaves and cutting them into 8 wedges.
- Heat a thin layer of oil in a pan over medium-high heat and cook the artichokes with a pinch of salt for 5 minutes.
- Add 1/2 cup of wine and cook for an additional 10 minutes.
- Meanwhile, toast the almonds in a dry skillet.
- After a couple of minutes, add 1 tbsp of butter and sauté until they are glossy.
- Bring a large pot of salted water to a boil. Add the ravioli, cooking for 2-3 minutes or until they float.
- Drain and dress with butter and toasted almonds. Top with the cooked artichokes.