Artichoke Ravioli with Scampi Tartare and Crispy Jerusalem Artichokes

Artichoke Ravioli with Scampi Tartare and Crispy Jerusalem Artichokes
Artichoke Ravioli with Scampi Tartare and Crispy Jerusalem Artichokes. Danette St. Onge
  • Total: 15 mins
  • Prep: 10 mins
  • Cook: 5 mins
  • Yield: 2 servings

This is an incredibly elegant and sophisticated pasta dish that you can make in less than 20 minutes! Fresh artichoke-filled ravioli are paired with tender, oil-preserved artichoke hearts and crisp-fried paper-thin slices of Jerusalem artichoke, for a triple-artichoke dish that will surely delight artichoke lovers.

Pair this with a Valpolicella Classico red wine, such as Masi Bonacosta.                                             

[Adapted from a recipe courtesy of Victor Pena Guilera, Culinary Research & Innovation Manager, Pastificio Giovanni Rana, developed to pair with wines from the Masi Agricola winery in Valpolicella, a noted winemaking region near Verona in northern Italy.]


  • For the Jerusalem Artichoke Chips:
  • 3 ounces Jerusalem artichoke (a.k.a. sunchoke)
  • Neutral vegetable oil, for frying (such as peanut oil)
  • For the Scampi Tartare:
  • 3 ounces shrimp (raw, peeled, and deveined)
  • 3 teaspoons extra-virgin olive oil
  • 1 teaspoon lemon juice (fresh)
  • 1 bunch dill (fresh, chopped; use to taste)
  • 1 pinch salt
  • 1 pinch black pepper
  • For the Pasta:
  • 1 package Giovanni Rana Artichoke Ravioli
  • 2 teaspoons extra-virgin olive oil
  • 8 artichoke hearts (preserved in olive oil)
  • 2 ounces cherry tomatoes (cut into wedges)
  • 1 ounce Parmigiano-Reggiano cheese (freshly grated)
  • 1/2 ounce butter
  • 2 ounces Scampi Tartare
  • Garnish: basil leaves
  • Garnish: fresh dill

Steps to Make It

To make the Jerusalem artichoke chips:

Peel the Jerusalem artichoke and then slice it very thinly (using a vegetable peeler, mandoline slicer, or a truffle shaver). Heat about 1 inch of oil in a high-walled pot or Dutch oven to 330 degrees F and then fry the jerusalem artichoke chips until crisp and golden brown. Using a slotted spoon or fine-mesh skimmer, transfer the chips to a paper towel-lined plate to drain.

To make the scampi tartare:

Cut the raw shrimp into 1/2-inch cubes, then toss with the extra-virgin olive oil, lemon juice, dill, salt, and pepper. Place in the refrigerator while you prepare the rest of the dish.

To make and assemble the pasta dish:

  • Cook the artichoke ravioli in salted boiling water for 3 minutes.

  • Meanwhile, heat the 2 tablespoons of extra-virgin olive oil in a frying pan over medium heat. Add the artichoke wedges and tomatoes and sauté just until artichokes are heated through and the tomatoes are slightly softened.

  • Drain the pasta and add it to the other ingredients into the pan.

  • Stir in the grated cheese and the butter.

  • Transfer to a serving plate and top with the scampi tartare and the jerusalem artichoke chips.

  • Garnish with fresh basil and dill and serve.