This Easy Artichoke Ravioli is full of the flavors of the Mediterranean! Ravioli is stuffed with lemony, marinated artichokes, creamy ricotta, and parmesan. It’s tossed in a simple parsley butter with sun dried tomatoes and fried capers sprinkled on top. Made quick and easy using dumpling wrappers (gyoza).
Ever since I started making my own Marinated Artichokes, I just want to put them in everything! Their fresh, lemony flavor brightens up so many dishes. This Artichoke Ravioli is one of my favorites.
The flavors in this Easy Artichoke Ravioli are just amazing. The base for the ravioli is ricotta. I make it with my Homemade Ricotta and it’s just creamy and divine. You can also use store bought.
Mixed into the ricotta are marinated artichoke hearts. Once again, I use my Easy Marinated Artichoke Hearts. Their flavor is superior to anything you can buy in a jar and they take minutes to prepare.
A hint of lemon zest brightens things up without being overpowering, and parmesan adds a rich, cheesy, umami flavor.
I’ve kept the sauce simple so that it complements the ravioli. Melted butter is the base of the sauce for its buttery richness. I haven’t browned it to keep things fresh and sunny. Parsley pairs perfectly with artichoke and adds to the freshness of the sauce.
Sprinkled on top are sun dried tomatoes for a little tang. Fried Capers are magical little flavor bombs, adding a salty, briny flavor and a surprising crispy crunch.
Put these flavors all together – artichoke, lemon, sun dried tomato, capers, parsley – with creamy ricotta and butter - and it’s so good. Unbelievably good.
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How to make ravioli with dumpling wrappers (gyoza)
I love homemade Ravioli, but let’s face it, I don’t often have the time. But I still want to enjoy my favorite ravioli flavors. Making ravioli with dumpling wrappers is the perfect alternative. They’re fast, easy, and very much like pasta. They’re thicker and more pasta like than wonton wrappers. I try to find the smallest, thickest wrappers I can, about 3 ½ inches wide. Look for frozen dumpling wrappers in Asian grocery stores.
Making ravioli with dumpling wrappers is so quick and easy. Keep the wrappers frozen and thaw for about an hour before using (or follow the directions on the package). Place a wrapper on the work surface, spoon the filling on top being sure not to get any on the edges. Wet the edges of the wrapper with water using a brush or your finger. Place a wrapper on top, gently pressing out any air bubbles and sealing the edges, without pushing any of the filling into the edges.
How to make Artichoke Ravioli
To make the filling for the Artichoke Ravioli, start with the marinated artichokes. I highly recommend making my Easy Marinated Artichokes, their flavor can’t be matched by those from a jar. They’re super quick and easy. They take about 5 minutes to make and they’re made from artichoke hearts canned in water. At the very least, cut up a can of artichoke hearts and toss them with about 1-2 tablespoons lemon juice, 1-2 tablespoons olive oil, a little dried oregano, a little salt, and a little chili flakes. Let it sit for about 5 minutes and you’re ready to go. The fresh lemon and olive oil will give them a delicious flavor that’s hard to find in a jar. It’s all about the quality ingredients.
So, starting with marinated artichoke hearts, drain them and squeeze off any excess liquid that might make the filling too runny. (Leftover marinade from my Easy Marinated Artichokes makes a great dressing for salad or vegetables.) Pulse them a few times in a food processor or chop them by hand.
Ricotta cheese is added next. I use my Homemade Ricotta Cheese, it’s so creamy and rich. I love using the version made with cream for the creamiest, richest ravioli. For a lighter version, use the milk only Homemade Ricotta. Store bought ricotta will also do.
Add 1 finely minced garlic clove, 1 ounce of parmesan, and ½ teaspoon lemon zest, just a touch to brighten without overpowering the delicate flavor of the artichokes. Salt and pepper to taste. I use a few pinches of both, depending on how salty the artichokes are. After mixing, give it a taste so you can add more salt if necessary.
Pulse the ingredients in the food processor or mix by hand just until combined. It’s nice to see flecks of artichoke in the filling. Taste for seasoning at this point. Depending on how lemony and salty the artichokes are, you may or may not need to add more salt. You can also add a teaspoon of lemon juice if you think it needs it. If my marinated artichokes have enough lemon still clinging to them, the extra teaspoon may not be necessary.
Keep the wrappers frozen and thaw for about an hour before using (or follow the directions on the package). Place a wrapper on the work surface, spoon the filling on top being sure not to get any on the edges. Wet the edges of the wrapper with water using a brush or your finger. Place a wrapper on top, gently pressing out any air bubbles and sealing the edges, without pushing any of the filling into the edges.
I use about 1 tablespoon (16g) of filling for a 3 ½ inch wrapper.
Lay the filled ravioli out on a lightly floured surface as you make them. If you will be holding them a few hours before cooking them, put them in a sealed container with a sheet of wax paper in between the layers. The edges that you put water on for sealing should be dry before layering. Store in the refrigerator until ready or use. They can also be frozen.
Boil the ravioli in salted water until al dente, about 4-5 minutes. Boil them in batches so you don’t crowd the pan. Give them a stir occasionally to be sure they’re not sticking to each other. I cook about 7 at a time. You can remove one and test it by testing the sealed edge – the thickest part.
Toss the cooked Artichoke Ravioli in melted butter and chopped fresh parsley. Salt to taste. Sprinkle on chopped sun dried tomatoes and fried capers to garnish. Check out my post on Fried Capers. They take just minutes to make, but add a wonderful salty, briny flavor and light, crispy crunch. Top with grated parmesan.
How to freeze
Artichoke Ravioli can definitely be frozen. Freeze them in a single layer on a baking sheet. When they are frozen you can put them in a ziplock bag. Frozen Artichoke Ravioli are perfect for the quickest weeknight dinner or lunch. Just pull a couple out of the bag and boil them whenever the craving strikes.
Recipe
Easy Artichoke Ravioli
stuffed with lemony, marinated artichokes, creamy ricotta, and parmesan. It’s
tossed in a simple parsley butter with sun dried tomatoes and fried capers
sprinkled on top. Made quick and easy using dumpling wrappers (gyoza).
Ingredients
- 60 dumpling wrappers gyoza, thawed for about 1 hour before using
For the filling:
- 1 ½ cups marinated artichoke hearts *see note (about 7.6oz, 215g, drained and squeezed)
- 1 cup ricotta cheese *see note (8oz,227g)
- ½ teaspoon finely grated lemon zest
- 1 clove garlic minced
- ½ cup grated parmesan cheese (1oz, 28g)
- Salt and pepper to taste I use a few pinches of both
- 1 teaspoon lemon juice (optional) to taste, depending on how lemony Artichoke Hearts are
For the Sauce:
- 8 tablespoons unsalted butter (4oz, 113g)
- ½ cup chopped fresh parsley
- Salt to taste
To garnish:
- ½ cup chopped sun dried tomatoes (2oz, 57g)
- ½ cup Fried Capers *see note
- Freshly grated parmesan
Instructions
- Drain the marinated artichokes and lightly squeeze off any excess liquid.
- Pulse them a few times in a food processor or chop them by hand.
- Add ricotta, finely minced garlic clove, parmesan, and lemon zest. Salt and pepper to taste.
- Pulse the ingredients in the food processor or mix by hand just until combined. It’s nice to see flecks of artichoke in the filling.
- Taste for seasoning at this point. Depending on how lemony and salty the artichokes are, you may or may not need to add more salt. You can also add a teaspoon of lemon juice if you think it needs it. If the marinated artichokes have enough lemon still clinging to them, the extra teaspoon may not be necessary.
- Place a wrapper on the work surface. Spoon the filling on top being sure not to get any on the edges. Wet the edges of the wrapper with water using a brush or your finger. Place a wrapper on top, gently pressing out any air bubbles and sealing the edges, without pushing any of the filling into the edges.
- I use about 1 tablespoon (16g) of filling for a 3 ½ inch wrapper.
- Lay the filled ravioli out on a lightly floured surface as you make them. If you will be holding them a few hours before cooking them, put them in a sealed container with a sheet of wax paper in between the layers. The edges that you put water on for sealing should be dry before layering. Store in the refrigerator until ready or use. They can also be frozen.
- Boil the ravioli in salted water until al dente, about 4-5 minutes. Boil them in batches so you don’t crowd the pan. Give them a stir occasionally to be sure they’re not sticking to each other. I cook about 7 at a time. You can remove one and test it by testing the sealed edge – the thickest part.
- For the Sauce: Melt the butter in a sauce pan. Turn off the heat and add chopped parsley and salt to taste.
- Toss the cooked Artichoke Ravioli in melted butter and chopped fresh parsley.
- Sprinkle on chopped sun dried tomatoes and fried capers to garnish.
- Top with grated parmesan.
Notes
- Makes about 30 ravioli
- For the ricotta, check out my Homemade Ricotta.
- For the marinated artichoke hearts, I highly recommend using my Easy Marinated Artichoke Hearts. They taste so much better than jarred and take only minutes to make.
- 1 ½ cups drained and lightly squeezed marinated artichoke hearts weighs about 7.6oz, 215g.
- You can substitute wonton wrappers if dumpling wrappers are unavailable.
- To make Fried Capers, check out my post here.
Nutrition
Enjoy, friends!
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Dawn - Girl Heart Food
This looks incredibly yummy, Kelly! Like, seriously good! Perfect for date night too! Your pics are beautiful too. I just ate and now getting hungry again, lol. Have a wonderful week ahead 🙂
Kelly
The flavors are so wonderful together! Thanks so much, Dawn! Have a lovely week!
David Scott Allen
Kelly - first, thanks for response regarding the ricotta. I plan to make it this weekend! Second, I have used wonton wrappers but never gyoza - that is a great hint. Thanks. I will definitely give them a try, as I didn’t love the wonton skins. Also, I am a huge artichoke fan - these ravioli sound amazing!
Kelly
I didn't like the wonton wrappers either. They were too thin and flimsy. The dumpling wrapper is more pasta-like. I made a batch of this ravioli with homemade ravioli dough and a batch with the dumpling wrappers. I served them tossed together in the same dish for dinner. It's probably pasta sacrilege, but I picked out all of the dumpling wrapper ones and ate them first. I really liked their light texture.
I hope you like the ricotta! It's delicious and really amazing in this ravioli! Thanks so much, David!
Haylie / Our Balanced Bowl
Kelly, these look delicious!! The perfect light Summer dinner to go with a glass of crisp dry white wine! YUM! I love the step by step photos too!! 🙂
Kelly
Haylie, it's like my favorite dinner to eat right now! I made tons and put them in the freezer. So nice to have on hand for a quick dinner. Thanks so much!
Kim Lange
Looks so fabulous! I'd love to have this any night of the week with a lovely glass of wine! YUM! Pinning! xo
Kelly
The flavors in this dish are so amazing! And it makes a wonderful dinner! Thanks so much, Kim!
mimi rippee
so this is what you did with your fried capers! The filling of these ravioli sound incredible. Don't think I've ever used anything marinated in a ravioli filling. It's just brilliant. and the dish is beautiful.
Kelly
Yes! I started this ravioli recipe then got off on some tangent posting all the ingredients for it. I finally get to share the ravioli! The flavor of the filling and in fact the whole dish is just amazing. The flavors are so perfect together. And the fried capers on top are awesome! Thanks so much, Mimi!
Kathy @ Beyond the Chicken Coop
Oh my goodness! These look amazing. I love that you have all your own homemade ingredients in here. These are on my list to make!
Kelly
Kathy, the homemade ingredients are so simple to prepare and really make this dish wonderful! I would definitely use the homemade artichokes - they give it fantastic flavor and take minutes to prepare. I wouldn't pass up the fried capers either - their light, crispy texture and nutty, salty, briny flavor are magical. The only thing I might substitute in a pinch is the ricotta. However, while ricotta is usually just a not very flavorful filler, the homemade one (especially the one with the cream added) really stands out in it's flavor and creaminess. Thanks so much!
Mary Ann | The Beach House Kitchen
Love the shortcut using the dumpling wrappers Kelly! Such a flavorful pasta dish!
Kelly
It makes it very easy and approachable. Can't live without ravioli and don't want to spend forever in the kitchen. Turns out I liked it better than the homemade one anyway! Sacrilege, I know! Thanks so much, Mary Ann!
Eha
Great recipe which will soon grace our table - thanks ! Love making ravioli and try to make them from scratch but have never used artichokes in the filling. The topping also appeals: use heaps of capers but not a fried version . . . together with the tomatoes so much added flavour . . .
Kelly
The artichokes in the filling, with a hint of lemon zest, adds wonderful flavor. The capers, parsley, and tomato in the sauce pair perfectly with the artichokes. Thanks so much, Eha!
Geraldine | Green Valley Kitchen
Making homemade ravioli is time consuming - but using dumpling wrappers is an inspired choice! Definitely make things easier. Love the simple flavors you have going on in this dish - and I need to try some of those little flavor bombs!
Kelly
I love the flavor options you get with homemade ravioli that you just can't buy premade. The dumpling wrappers make it so easy! The flavors in this dish are amazing and yes, those little flavor bombs are magical! Thanks so much, Geraldine!
Kelsie | the itsy-bitsy kitchen
I'm loving all your artichoke recipes--and I'm drooling over this ravioli! I'm definitely trying this!
Kelly
I've been so addicted to artichokes lately! Thanks so much, Kelsie!
Healthy World Cuisine
We are in LOVE with this recipe! It's a labor of love and a dish our family would adore. Now, we see where you were going with all your pre-recipes. The suspense was killing us! LOL Just shared to all of our favorite boards.
Kelly
Yes! It took three recipes to build up to this! They were all very simple but they add so much to the deliciousness of the dish. Thanks so much, Bobbi!
Marissa
These are truly special ravioli, Kelly! They’re beautiful and sound delicious. And I love how so many components are made from scratch!
Kelly
They're made from scratch, but each one is very simple. And it makes the ravioli so wonderful! Thanks so much, Marissa!
Cookie Monster
Another home-run, fantastic job, great taste
Kelly
Thanks so much, Cookie Monster!
angiesrecipes
This looks out of this world beautiful and yummy! Love the idea of using dumpling wrappers to make this Italian classic.
Kelly
Dumpling wrappers make it so easy! Thanks so much, Angie!
2pots2cook
Agree totally: unbelievably good, dear Kelly ! It's good to know these beauties freeze well : once I make pasta I usually make more than enough for one meal and prefer to freeze for one another week dinner at least ... Thank you so much. Pinning ! xo
Kelly
I love doing the same, Davorka! It's such a treat to have a home-cooked meal with no effort. Thanks so much!