artichoke ravioli with tomatoes
It’s that I am obsessed with artichokes. Heck, I even decorated this site so that it would never clash my favorite food. (Honey, the living room is next.) So, the fact that it took me almost ten days from the moment I first saw an artichoke ravioli recipe in January’s Gourmet to make is really only testament to the fact that I’ve spent more time this month swatting off my elliptical trainer and lazily ordering dumplings for dinner in the New Year than involving myself in multi-hour recipes.
Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 large eggs
- 1/2 teaspoon salt
- 2 tablespoons water
- 2 tablespoons unsalted butter, cut into pieces
- 1 small onion, chopped (1/2 cup)
- 1 (10-oz) box frozen artichoke hearts, thawed and patted dry
- 1 oz finely grated Parmigiano-Reggiano (1/2 cup)
- 1/3 cup chopped fresh flat-leaf parsley
- 1 large egg yolk
- 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 teaspoon freshly grated nutmeg
- 1 large egg white, lightly beaten with 2 teaspoons water (for egg wash)
- 1 tablespoon unsalted butter, cut into pieces
- 3 medium plum tomatoes, trimmed and cut into 1/4-inch dice (3/4 cup)
- 1/4 cup water
- 1/3 cup heavy cream
- 1 oz finely grated Parmigiano-Reggiano (1/2 cup)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper