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Gluten-free chestnut ravioli with artichokes

Chestnut ravioli with artichokes

The chestnut ravioli with artichokes are soft and delicious, ideal for a refined first course and also perfect for celiacs.

Today we prepare fantastic chestnut ravioli with artichokes, a colorful and tasty first course, perfect to be enjoyed on any occasion. These gluten-free ravioli are made with chestnut flour and rice flour, but you can use any other gluten-free flour you have at home, and stuffed with an artichoke-based filling.

In today’s recipe we are going to dress them with a simple sauce based on butter and sage, so as to maintain the taste of chestnuts and artichokes. Try it yourself, this delicious first course will surely please everyone!

Chestnut ravioli with artichokes
Chestnut ravioli with artichokes

How to make ravioli with artichokes and chestnut flour

  1. To prepare our chestnut tortelli, let’s start by making the pasta. Mix the chestnut flour with the rice flour, then add the 4 eggs and the oil and start kneading.
  2. Once the dough has taken on consistency, transfer it to your lightly floured work surface and continue to knead it.
  3. Let the pasta rest wrapped in a sheet of cling film in the fridge for at least half an hour.
  4. In the meantime, take care of the filling: clean the artichokes and cut them into coarse pieces, then cook them in a pan with extra virgin olive oil, salt and pepper.
  5. When the artichokes are soft, put them in a bowl with the remaining egg, grated cheese and a teaspoon of gluten-free breadcrumbs.
  6. Add salt and pepper if needed and blend everything with an immersion blender.
  7. Once you have waited the time necessary for the dough to rest, roll it out into rectangles and place the filling balls on one of these.
  8. Cover with the other rectangle of dough and mash well to close the filling, then shape the ravioli by cutting them with a kitchen wheel .
  9. Cook the homemade ravioli in salted water and, once ready, mix them with butter, sage and grated cheese. Enjoy your meal!

And if you liked these ravioli stuffed with artichokes, try these fantastic ravioli made with chickpea flour stuffed with prawns : another 100% gluten free dish!


These sweet and sour ravioli are a delicious and simple first course to make to amaze everyone at the table. We advise you to keep them raw for a maximum of 2-3 days in the fridge , when cooked it is better to leave them for a maximum of 1 day. You can also freeze them separately in the freezer and then store them in a frost bag to make them last longer.

Riproduzione riservata © - WT

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