Artichoke & White Bean 'Ravioli'
Prep time: 
Total time: 
Serves: 2 pple
  • 1 tsp Extra Virgin Coconut Oil
  • 1 x 280 ml (9.9 oz) jar of Artichokes Hearts, roughly chopped into pieces (or 1 can) (OR 1.5 c fresh or frozen, cooked artichoke hearts)
  • 1 c cooked Cannelini/Navy Beans
  • 1 small Leek, diced
  • 3 Garlic Cloves, minced
  • ½ tsp Chili Flakes (or fresh chili) (optional)
  • ½ bunch of Kale (4-5 leaves), de-stemmed and finely chopped
  • 1 Lemon, zested
  • 1 Tbsp Lemon Juice
  • 2 Tbsp Extra Virgin Olive Oil
  • Sea(weed) Salt to taste
Ravioli 'Pasta Dough':
  • 1-2 Zucchini
Tomato Sauce:
  • ½ tsp Extra Virgin Coconut Oil
  • 5 ripe Heirloom Tomatoes (or other good, delicious tomatoes), cut into large dice
  • 1 Garlic clove, minced
  • ¼ c fresh Basil
  • 2 tsp Extra Virgin Olive Oil
For the Filling:
  1. In a pan, in the coconut oil and a splash of water, sweat the leek and garlic until soft.Add the chili if using.
  2. Add the beans and artichoke, another splash of water, and on low heat, stir until the water has mostly evaporated (this brings the flavours together, and further softens the ingredients).
  3. Turn the heat off and with a potato masher (or fork or back of a wooden spoon) mash up the mixture until it is a chunky but cohesive mixture. If still a bit runny, turn the heat back on low and lightly stir until the water evaporates.
  4. While the mixture is still warm, but with the heat turned off, add the kale and mix until it is softened by the residual heal.
  5. Finish with the olive oil, lemon juice and zest. Adjust seasoning.
For the Zucchini:
  1. Slice the zucchini, lengthwise, into thin strips (use a mandoline or a wide, 'Y' peeler. (Or just your knife if you're a knife skills ninja)
For the Sauce:
  1. In a pan on med/low heat, sweat the garlic in the coconut oil with a splash of water.
  2. Once aromatic (30-60 seconds), add the diced tomatoes and cook just to heat through (1-2 minutes).
  3. Turn the heat off, add the basil, olive oil and adjust seasoning (sea(weed) salt).
  1. Lay out the raw zucchini slices into 'X's. (see picture)
  2. Scoop a mound of filling in the center of each 'X'.
  3. Fold the four 'X' arms over top of the filling, alternating which strip you choose (does this make sense? don't forget there are two strips which turn into four 'arms') this just helps them to hold together better.
  4. Now, you can work with warm filling, fold them up and leave the zucchini entirely raw (if you season it with a pinch of salt it will soften it a bit) OR you can put the little bundles into the oven (325*F) for a minute or two, until the filling is warm.
  5. Serve on top of the fresh tomato sauce and finish with more fresh basil and a drizzle of extra virgin olive oil.
Recipe by The Crushing Cancer Kitchen at