Roman Artichoke Ravioli with Truffle & Artichoke Sauce and Parmesan (v.)

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Roman Artichoke Ravioli with Truffle & Artichoke Sauce and Parmesan (v.)

Carciofi (artichokes) have been native to Italy since Ancient Rome, and there are records of consuming artichokes dating all the way back then. Pliny the Elder, a Roman author, was known to grow this vegetable in Carthage and Cordoba, when the Roman Empire reigned everywhere. Aside from Pliny, wealthy Romans enjoyed artichokes prepared in honey and vinegar, seasoned with cumin, so that the treat would be available year round.

Millenia on, Italy remains the world’s largest producer of artichokes today. Artichokes boost the highest antioxidant count out of any vegetable, making these ravioli as salubrious as they are beautiful. Our hand-crafted ravioli are served with an indulgent artichoke & truffle sauce, which strikes us as sumptuous even by ancient Rome's notoriously decadent standards. As sauce is quite strong, we have included just enough to coat the ravioli.

Photography: Table to Paper

INGREDIENTS (allergens in bold): Fresh pasta (Wheat flour, Egg, Durum Wheat Flour, Salt), Artichoke, Ricotta cheese, Italian grated cheese, Breadcrumbs (Wheat), Salt, Garlic, Olive oil, Parsley, Black pepper
GARNISH INGREDIENTS: Artichoke & truffle sauce (Artichoke, Sunflower oil, Water, Pine nuts, Parmesan cheese, Olive oil, Salt, Garlic, Pepper, Black truffle, Truffle flavouring, Vinegar, Lactic acid), Parmesan cheese

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Roman Artichoke Ravioli with Artichoke & Truffle Sauce and Parmesan

Grams Calories
Artichoke Ravioli 175g 430kCal
Artichoke & Truffle Sauce 90g 200kCal
Parmesan Cheese 10g 25kCal

 Please note the above nutritional guidance is based on our estimates only. 

Story

Carciofi (artichokes) have been native to Italy since Ancient Rome, and there are records of consuming artichokes dating all the way back then. Pliny the Elder, a Roman author, was known to grow this vegetable in Carthage and Cordoba, when the Roman Empire reigned everywhere. Aside from Pliny, wealthy Romans enjoyed artichokes prepared in honey and vinegar, seasoned with cumin, so that the treat would be available year round.

Millenia on, Italy remains the world’s largest producer of artichokes today. Artichokes boost the highest antioxidant count out of any vegetable, making these ravioli as salubrious as they are beautiful. Our hand-crafted ravioli are served with an indulgent artichoke & truffle sauce, which strikes us as sumptuous even by ancient Rome's notoriously decadent standards. As sauce is quite strong, we have included just enough to coat the ravioli.

Photography: Table to Paper

Ingredients

INGREDIENTS (allergens in bold): Fresh pasta (Wheat flour, Egg, Durum Wheat Flour, Salt), Artichoke, Ricotta cheese, Italian grated cheese, Breadcrumbs (Wheat), Salt, Garlic, Olive oil, Parsley, Black pepper
GARNISH INGREDIENTS: Artichoke & truffle sauce (Artichoke, Sunflower oil, Water, Pine nuts, Parmesan cheese, Olive oil, Salt, Garlic, Pepper, Black truffle, Truffle flavouring, Vinegar, Lactic acid), Parmesan cheese

Recipe Card

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Nutrition

Roman Artichoke Ravioli with Artichoke & Truffle Sauce and Parmesan

Grams Calories
Artichoke Ravioli 175g 430kCal
Artichoke & Truffle Sauce 90g 200kCal
Parmesan Cheese 10g 25kCal

 Please note the above nutritional guidance is based on our estimates only.