Drink.  Learn.  Laugh.  Repeat.

Welcome Back!Sign in here:

Not Registered?Become one of our thirsty clan 327,144 strong:

Register Today!

Artichoke & Lemon Ravioli

Artichoke & Lemon Ravioli

Serves: 4-6
Level of difficulty: medium

Ingredients For The Filling

1 clove roasted garlic (see directions below)
¼ cup frozen spinach, thawed and finely chopped
4 artichoke hearts boiled (10 minutes) and finely chopped
1/3 cup béchamel sauce (recipe to follow)
½ of a fresh mozzarella ball shredded into small pieces
¼ cup grated parmigiano cheese
¼ cup mascarpone cheese

Roasted Garlic

1. Pre-heat oven to 400°F
2. Cut ½ inch off the top of a whole garlic bulb exposing the garlic inside
3. Drizzle with a bit of olive oil and wrap in foil
4. Bake in oven for 30-35 minutes until soft
5. Let cool and remove garlic from skins

Ingredients For the Béchamel Sauce

1 tbsp unsalted butter
1 tbsp flour
1 cup room temperature milk
grated nutmeg

Directions For the Bèchamel Sauce

1. On medium low heat, melt the butter in a small sauce pan
2. Whisk in the flour, cook till frothy
3. Slowly whisk in the milk
4. Continue whisking over low heat until mixture is thick enough to coat the back of a wooden spoon (about 5 minutes)
5. Season with a little grated nutmeg and salt
6. Set aside

Directions for Filling
Mix all ingredients together in a bowl, set aside.

Ingredients For The Walnut Brown Butter

1/4 cup butter
Zest of half a lemon
Handful of chopped walnuts

Ingredients For The Lemon Pasta

2 cups all-purpose flour
3 eggs
Zest of one lemon, pounded to a paste
½ tsp of salt
A little olive oil

Directions For The Pasta

1. In a large bowl, mix together the flour and salt
2. Make a well in the centre and add the eggs and lemon paste
3. Mix ingredients together with a fork or your fingers
4. Place dough on lightly floured surface and knead until smooth
5. Cover with a little olive oil and a damp cloth, let rest for 20 minutes
6. Divide dough into two portions.
7. Using a pasta maker, start on the largest setting and roll the pasta through 10-15 times until it is very smooth.
8. Pass the dough through each additional setting once, until it is all rolled out

*Tip: If you don’t have a pasta maker you can roll out the dough on a lightly floured surface using a rolling pin.

To Assemble The Ravioli

1. Lay out one sheet of pasta. In small intervals, place 1 tsp of filling on the pasta.
2. Brush the uncovered part of pasta (around the filling) with a little water
3. Lay the other sheet of pasta over top and press down in between the sections of filling
4. Use a ravioli press or a knife to cut out the ravioli (if using a knife, dip a fork in flour and press along the cut edges to seal).
5. In a pot of boiling salted water, cook the ravioli for 2 minutes

To Finish The Ravioli

1. While the ravioli are cooking, heat the butter in a small pan
2. Add the lemon zest
3. Cook the butter until it has just started to brown
4. Add the walnuts and cook for another minute. Remove from heat
5. Using a large slotted spoon, remove the ravioli and place onto individual plates
6. Top the pasta with a little bit of the walnut butter and some grated parmigiano cheese

Complementary Wines: Barbera, Burgundy, Trebbiano, Vernaccia Di San Gimignano

If you'd like more delicious recipes and wine pairings, join my website.

Visit 's wine and food blog The Spice Lab.

Return to Recipes



Join me in a free online video class to learn the secrets to perfect pairings.

Wine of the Week

As featured on  

CTV Wine of the Week!

VINADA® Sparkling Wine
Crispy Chardonnay Mini Sparkling,
Languedoc ...

Natalie MacLean

Natalie MacLean offers North America's most popular online wine and food pairing classes. She was named the World's Best Drinks Writer at the World Food Media Awards in Australia.

Natalie has published two books with Random House, both selected as one of Amazon's Best Books of the Year.

Join 327,144 thirsty wine lovers who get access to all of her wine reviews by becoming a member of her site. Take a free online pairing class with her here.



Know the wines you want before you even get to the store with my wine reviews. Join now. It's free.

Red, White & Drunk All Over

  Best Books of the Year

Red, White & Drunk all over by Natalie MacLean

Natalie MacLean writes about wine with a sensuous obsession... and often laugh-out-loud funny... Terrific.

Rex Pickett, Sideways

Ms. MacLean is the disarming Everywoman. She loves wine, loves drinking ... ultimately, it's a winning formula.

Eric Asimov, The New York Times


Access my reviews on mobile with the bar code scanner.


Unquenchable: A Tipsy Search

  Best Books of the Year

Unquenchable by Natalie MacLean

Natalie MacLean is a new force in the wine writing world ‐ a feisty North American answer to Hugh Johnson and Jancis Robinson. She can write beautifully about wine.

The Financial Times of London

There are very few people in the wine world who "get it" and Natalie is one of those who brings more fun to a buttoned-up and stodgy game.

Gary Vaynerchuck, Wine Library TV

Starting a Wine Cellar?

Expert advice for all budgets

Insider tips on starting a wine cellar
From wine racks to underground caves, insider tips on size and space, number of bottles, ideal conditions and reputable resources.   learn more  




Winner World's Best Drink Writer
WFour-Time Winner James Beard Foundation
Five-Time Winner Association of Food Journalists
Six-Time Winner Bert Greene Award
Best Wine Literature Book Gourmand World Cookbook Awards
Online Writer of the Year Louis Roederer International Wine Writing Award