Whip up something impressive without breaking a sweat - say hello to our easy, cheaty, 5-ingredient artichoke pesto ravioli. Tender, cheesy pasta pillows (shop-bought, because only Italian Nonnas make their own midweek!) tossed with a super easy homemade pesto made with basil, walnuts and a jar of chargrilled artichokes that takes just minutes to whip up.
It’s fuss-free enough for busy weeknights yet stylish enough for dinner parties or lazy weekend lunches. Bright, comforting and full of flavour, your kitchen’s about to smell amazing.
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Yields:
4 serving(s)
Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
Cal/Serv:
492
Ingredients
50g
basil, including stalks
150g
chargrilled artichokes in oil, drained (reserve oil)
50g
walnut halves
50g
Parmesan or vegetarian alternative, coarsely grated, plus extra to serve
600g
spinach and ricotta ravioli or tortellini
YOU MAY ALSO NEED
Extra virgin olive oil
Directions
Step 1Reserve a few basil leaves to use as garnish. Put remaining into a food processor (stalks and all) with artichokes, about 4tbsp oil (made up of reserved artichoke oil and extra olive oil, if needed), most of the walnuts, Parmesan and seasoning. Whizz to a chunky, pesto-like consistency.
Step 2Bring a large pan of water to the boil and cook pasta according to pack instructions. When ready, drain pasta, reserving a cupful of cooking water.
Step 3Put pesto into empty pan and return to a low heat, adding enough water to loosen. Add cooked pasta and toss gently to coat. Divide among 4 bowls; top with remaining walnuts, basil leaves and Parmesan.
Be cheese aware
If cooking for vegetarians, use a vegetarian Italian-style hard cheese, and don't forget to check the cheeses used in the filled pasta are suitable too.
Switch things up
Swap half the artichokes for sun-dried tomatoes in oil, for a zingy twist.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
