Recipe of Jerusalem artichoke's ravioli


Steaming and blend the pulp of Jerusalem artichokes with ½ cup extra virgin olive oil, add bread crumbs. Make a stuffing hard and not too wet. Make the dough and fill the ravioli. Bake in water and finally pass them in a pan with oil, grated raw Jerusalem artichokes and a little anchovy fillets dissolved in oil.

Difficulty: Medium
Number of person 3
Preparation time: 01:30 hours
Cooking time: 01:25 hours


  • 600 grams of flour
  • 5 eggs


  • 1 kg of Jerusalem artichoke well brushed and washed
  • Olive oil
  • Bread crumbs

Hotel Trentino and environs