Homemade shanklish and artichokes ravioli
Prep time
Cook time
Total time
Simple and delicious home-made ravioli. You can skip ricotta if you want to, it's a bit less smooth but just as good. If you cannot find Shanklish, replace by feta and add Italian herbs. You will need: a good old fashioned pasta machine with a crank, a ravioli cutter (or be creative with a fork), a mixer with dough hook (or elbow grease), a bowl, a fork and a saucepan.
Recipe type: Main
Cuisine: Italian
  • 300g plain flour
  • 45ml warm water
  • 2 pinches of salt
  • 2 eggs at room temperature
  • ½ a ball of shanklish Lebanese cheese
  • A small jar of artichoke in oil
  • A small pot of ricotta (see my homemade recipe linked in the blog article)
  • a slither of butter
  • fresh lemon thyme
  1. Start with pasta dough. Mix all ingredients using a mixer with a dough hook or food processor for 7 mins starting slow, ending up fast.
  2. Leave the dough ball to rest in the mixer bowl covered with a wet towel for 30 mins.
  3. In the meantime, crumble the shanklish with a fork in a bowl.
  4. Strain artichoke pieces, cut them in smaller bits and mix with shanklish.
  5. When pasta dough has rested, divide it in 6 balls. Make a square-ish ball with each and roll it through the pasta machine on the widest setting (1). Fold what comes out in 3 or 4. Roll it in the opposite direction. Repeat a few times (I did 8). When the gluten is well broken and your dough is flexible but not wet (it should have the texture of play-doh) narrow the gap at each passage until your reach number 5. While you're doing that sprinkle flour on the band of dough at each passage. When it gets thinner I needed to sprinkle flour as it got out of the machine. Keep each sheet folded in two on a floured mat or towel or baking paper. Cut the folded side to make 2 sheets the same size.
  6. Place little piles of the shanklish and artichoke one of each double sheet. Add a bit of ricotta on top of each pile. The size of the piles depends of the space you got in the middle of your chosen ravioli cutter :)
  7. Place the other sheet of dough on top. Using your finger get rid of the air, pushing it out of the space between the two sheets of dough, making neat little mounts.
  8. You can then cut the ravioli out with the ravioli cutter or just press the cutter down to seal the dough and cut around it (as I did on the top photo in the blog post). Be careful when you have cut a batch to put them well separated from each other and dusted with flour.
  9. Cook for 3 minutes in salted boiling water.
  10. Serve with a bit of fresh butter or fresh lemon thyme cooked in butter for a few minutes.
Recipe by The Flo Show.com at http://www.thefloshow.com/homemade-shanklish-and-artichokes-ravioli/