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Ravioli with Rocket, Artichokes, and Almonds

A lighter version of traditional ravioli packed with nutritious ingredients like arugula and artichokes, perfect for meal prep and weight loss.
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Dough
  • 2.5 cups all-purpose flour
  • 4 large egg yolks
  • 1 large egg
For the Filling
  • 9 oz. ricotta
  • 5 oz. arugula
  • 0.75 oz. pecorino cheese, grated
  • 3 fillets anchovy in oil
  • 1 shallot
  • 1.25 oz. unsalted butter for sautéing
  • to taste Salt
For the Dressing
  • 4 oz. raw almonds, chopped for topping
  • 3 artichokes trimmed and cut into wedges
  • 0.5 cup dry white wine
  • to taste extra-virgin olive oil
  • 1 tbsp unsalted butter for sautéing almonds
  • to taste Salt

Method
 

Preparing the Dough
  1. Mix the flour with the egg, egg yolks, and 2 tablespoons of water until you get a smooth mixture.
  2. Work it first in a bowl and then on a floured surface.
  3. Cover the dough with plastic wrap and let it rest for 1 hour.
Preparing the Filling
  1. Wash and sweeten the arugula.
  2. Chop the shallot and sweat it in a saucepan with 1 1/4 oz. of butter over medium-low heat.
  3. Stir frequently until the shallot is soft, about 2 minutes.
  4. Add the anchovy fillets, smashing them with a spoon until they dissolve.
  5. Add the arugula and salt, cooking for 5-6 minutes.
  6. Remove from heat and allow to cool before mixing the filling with ricotta and pecorino cheese.
  7. Scoop the filling into a pastry bag or use a spoon.
Assembling the Ravioli
  1. Divide the dough into 4 pieces.
  2. Work with one piece at a time while keeping the remaining dough wrapped.
  3. Flatten the dough into a narrow rectangle and roll it out until it’s 1/16 inch thick.
  4. Cut the sheet in half crosswise.
  5. Starting 1 inch from the short edge, spoon the filling into walnut-sized mounds (about 1 tbsp), spacing them 1 inch apart.
  6. Brush a little water around the filling, and top with the second length of dough.
  7. Press around each mound of filling to remove any air pockets, and cut each ravioli.
Cooking and Topping
  1. Trim the artichokes by removing tough outer leaves and cutting them into 8 wedges.
  2. 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.
  3. Add 1/2 cup of wine and cook for an additional 10 minutes.
  4. Meanwhile, toast the almonds in a dry skillet.
  5. After a couple of minutes, add 1 tbsp of butter and sauté until they are glossy.
  6. Bring a large pot of salted water to a boil. Add the ravioli, cooking for 2-3 minutes or until they float.
  7. Drain and dress with butter and toasted almonds. Top with the cooked artichokes.

Notes

To store leftovers, refrigerate in an airtight container for up to 3 days or freeze uncooked ravioli for up to 2 months. Serve with a light side salad to enhance nutrition.