Four large, round raviolis sit on a bed of creamy, blush-colored sauce. The ravioli seem to glow with their golden-brown cooked edges. A dusting of grated parmesan and a sprinkle of fresh herbs provide a contrasting color. There's a single curled lemon zest garnish sitting on top, releasing a fresh aroma and giving a vibrant pop of color.

Italian Artichoke-Potato Ravioli with Rosé Sauce

Name: Italian Artichoke-Potato Ravioli with Rosé Sauce
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 4
Cuisine: Italian
Ingredients: large potatoes, 4 peeled and quartered; can of artichoke hearts, 1 drained and chopped; ricotta cheese, 1 cup; grated Parmesan cheese, 1/4 cup; egg yolks, 2; all-purpose flour, 4 cups plus extra for dusting; rosé wine, 1/2 cup; heavy cream, 1 cup; Salt and freshly ground black pepper,; cloves garlic, 4 minced; extra virgin olive oil, 2 tablespoons; Zest of one lemon, 1 for garnish; Fresh herbs (basil/parsley), chopped for garnish

Category Main Course

Prep 60 minutes

Cook 30 minutes

Style Italian

Technique Boiling

Diet Friendly Vegetarian

Daily Recipe: March 03, 2026

Known for its rustic charm and versatility, Potato is the star of this dish. Inspired by Italian cuisine, this meal combines the comfort of home-cooked food with a bit of gourmet flair.

Ingredients (for 4)

Large potatoes - 4 - peeled and quartered
Can of artichoke hearts - 1 - drained and chopped
Ricotta cheese - 1 cup
Grated parmesan cheese - 1/4 cup
Egg yolks - 2
All-purpose flour - 4 cups - plus extra for dusting
Rosé wine - 1/2 cup
Heavy cream - 1 cup
Salt and freshly ground black pepper -
Cloves garlic - 4 - minced
Extra virgin olive oil - 2 tablespoons
Zest of one lemon - 1 - for garnish
Fresh herbs (basil/parsley) - - chopped for garnish

Preparation

Step 1 - 🥔💦🔥

Boil the 4 large peeled and quartered potatoes until they are tender. Afterwards, drain the water and mash them until they're smooth.
Step 2 - 🥔🧀🥚🧂

In a bowl, mix together the smooth mashed potatoes, 1 can of drained and chopped artichoke hearts, 1 cup of ricotta cheese, 1/4 cup of Parmesan cheese, and 2 egg yolks. Season this mix with salt and freshly ground black pepper.
Step 3 - 🥣🧈🍚

Place 4 cups of all-purpose flour on a work surface and make a well in the center. Add the earlier prepared potato mixture into the well and gradually incorporate the flour to form a dough.
Step 4 - 🍚➗🌛

Subdivide the dough into 4 equal parts. Roll each part into a thin layer, cut circles out of these, stuff them with the potato-artichoke mixture, and seal them to create a half-moon shape.
Step 5 - 💧🔥🍽️

In a large pot of boiling salted water, cook the prepared raviolis until they float to the surface.
Step 6 - 🍳🍷🥫

Heat 2 tablespoons of extra virgin olive oil in a pan and lightly sauté 4 cloves of minced garlic. Add 1/2 cup of rosé wine and let it reduce to half over medium-high heat before pouring in 1 cup of heavy cream. Once the sauce has thickened, add salt and pepper to taste.
Step 7 - 🍲🥘🥄

Drain the cooked raviolis and combine them with the sauce in the pan, gently tossing them to get coated with the sauce.
Step 8 - 🍽️🍋🌱

Serve the raviolis garnished with chopped fresh herbs (basil/parsley), lemon zest, and a sprinkle of Parmesan cheese.

Additional

Serving wine? A glass of crisp, dry rosé does not just match the sauce – it's also a classic pairing with artichokes. This dish is easily adaptable, feel free to change the filling to your preference or seasonality. Children can help with filling and sealing the ravioli!