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Artichoke Ravioli

Artichoke hearts & cheese wrapped in thin pasta.

Nutrition facts
4
min
cooking time
2 ½
servings
270
calories
for serving

We use only the hearts of the artichokes, which are the tastiest and most tender parts. We slow-cook them in our kitchens according to the authentic Italian tradition.

Amazing
in three simple steps

Heat 6 quarts of water to a gentle boil. Add a pinch of salt. Add pasta; do not separate uncooked pasta if it sticks together. It will naturally separate while cooking.
If frozen, do not thaw; cook additional 1 minute.

Cook 4 minutes, and drain. Add 1 minute for a softer bite.

Enjoy the wonderful flavors of my fillings as we do in Italy: Toss in melted butter or extra virgin olive oil and top with freshly grated cheese.

Even better with these recipes

Artichoke Ravioli Pasta Salad with Peas, Mint & Tarragon

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