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Ravioli with Ricotta Cheese and Artichiokes with Butter and Sage Sauce
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Ingredients for 4 servings:
For the stuffing:
300 g: Sheep's Ricotta cheese
No.4: Artichokes
To taste: Parmesan cheese
To taste: Parsley
No.1: Slice of garlic
  • Peel and cut the artichokes into julienne strips, sauté them in a pan with some parsley and garlic, blend them and add the Ricotta cheese
  • Shape the ravioli
  • Cook them in boiling salted water
  • Prepare the butter and sage sauce, melting the butter in a pan and adding half a glass of water with the cornstarch and make the sauce, flavour with sage
  • Season the ravioli with the sauce and serve with some grated Parmesan cheese
For the sauce:
½ glass Water 
 200 g: Butter 
 1 tsp: Cornstarch 
 To taste: Sage 
 To taste: Parmesan cheese