Spring Ravioli with Rocket, Artichokes and Toasted Almonds
Delicate ricotta ravioli tossed with tender artichoke hearts, peppery fresh rocket, and crunchy toasted almonds in a light lemon butter sauce. This elegant Italian spring dish celebrates the season's finest ingredients with simple yet sophisticated flavours.
Ingredients
- 500g fresh ricotta ravioli
- 4 medium fresh artichokes or 280g jarred artichoke hearts
- 100g fresh rocket
- 60g whole almonds
- 80g unsalted butter
- 3 cloves garlic, thinly sliced
- 1 lemon, zested and juiced
- 60g Parmigiano-Reggiano, freshly grated
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon red chilli flakes
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
Instructions
If using fresh artichokes, remove outer leaves, trim stems and chokes, then slice hearts into thin wedges. Place in lemon water to prevent browning. If using jarred, drain and pat dry, then quarter.
Toast almonds in a dry skillet over medium heat for 3-4 minutes until golden and fragrant. Roughly chop and set aside.
Bring a large pot of generously salted water to boil for the ravioli.
In a large skillet, heat olive oil and 40g butter over medium heat. Add sliced garlic and chilli flakes, cooking for 1 minute until fragrant.
Add artichoke hearts to the skillet and sauté for 5-6 minutes until lightly golden and tender.
Cook ravioli according to package instructions until al dente. Reserve 120ml pasta water before draining.
Add remaining butter, lemon zest, and half the lemon juice to the artichokes. Toss gently to combine.
Add drained ravioli to the skillet with 60ml reserved pasta water. Toss gently to coat, adding more pasta water if needed.
Remove from heat and fold in fresh rocket, allowing it to wilt slightly from residual heat.
Divide among warmed plates and top with toasted almonds, Parmigiano-Reggiano, fresh basil, and a final drizzle of olive oil. Serve immediately.
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