Arugula and Artichoke Ravioloni with Cuajada

Credit: Didier Loire
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Ingredients (4 people)


  • 2 bunches watercress
  • 7 ounces spinach leaves (200 g)
  • 8 3/4 ounces very finely ground flour (250 g)
  • 1 egg


  • 3 1/2 ounces arugula (100 g)
  • 5 baby artichokes
  • 1 garlic clove
  • 5 1/4 ounces ricotta cheese (150 g)
  • 5 1/4 ounces grated parmesan (150 g)
  • 3 1/3 tablespoons olive oil (5 cl)

Artichoke consommé

Fried Artichokes

  • 3 baby artichokes
  • 3 1/3 tablespoons grapeseed oil (5 cl)


Step 1: Dough

Wash the watercress and spinach leaves and spin dry. Boil in heavily salted water, until the leaves are soft enough to be crushed with the fingers.

Shock immediately in ice water to keep the green color. Drain and press firmly to extract any excess liquid, then blend and filter through a sieve.

Combine the flour with 4 1/2 ounces mashed watercress (125 g) and the egg. When the dough starts becoming soft, put it on a marble slab and knead with the palm of the hand until smooth and even.

Roll into a ball, wrap in plastic wrap, and let rest for 2 hours in the refrigerator.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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