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.
Advertisement - Continue Reading Below
Yields:
4 serving(s)
Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
Cal/Serv:
492
Ingredients
50 g basil, including stalks
150 g chargrilled artichokes in oil, drained (reserve oil)
50 g walnut halves
50 g Parmesan or vegetarian alternative, coarsely grated, plus extra to serve
600 g 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
