Main courses · Pasta & rice
Ravioli Stuffed with Artichokes and Pancetta
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM5TM6TM7
Details
- Difficulty
- medium
- Prep
- 30 min
- Active
- 30 min
- Cook
- 50 min
- Total
- 50 min
- Yield
- 6 portions
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- Category
- Main coursesPasta & rice
- Time
- 30–60 min
- Nutrition
- High fibreUnder 500 kcal
- Difficulty
- Medium
- carrots
- 3.5 oz
- leeks
- 3.5 oz
- pancetta
- 2 oz
- artichoke hearts, packed in water
- 11 oz
- extra virgin olive oil
- 1 oz
- salt
- 1 pinches
- goat cheese
- 2 oz
- egg yolk
- 1
- Parmesan cheese
- 3 oz
- homemade pasta dough
- 1
- all-purpose flour
- all-purpose flour
- water
- water
- salt
- salt
- unsalted butter
- unsalted butter
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 15 g
- Energy
- 1,234.3 kJ
- Calories
- 295 kcal
- Fat
- 15 g
- Fibre
- 7 g
- Carbohydrates
- 28 g