Along the Grapevine

Jerusalem Artichoke Ravioli



We finally received our first snowfall of the year last night, just after I rescued every bit of green from the garden. The Jerusalem artichokes should remain accessible until we get a really hard frost, but I still had some in the fridge to use up before I bring any more in. As a result, my offering to Fiesta Friday this week is a mixture of these and some of my fresh greens.

I have been pleased to see that several blogs I read are making use of these tasty little tubers, but there still are not a lot of recipes out there for them. If you are hesitant to eat them, I recommend trying them in moderation and well cooked.

My first ravioli recipe is made simply by mixing cooked Jerusalem artichokes with flour. I used bread flour because I wanted to make sure it was strong enough. It makes a very elastic dough, and was the easiest pasta recipe I have ever made. I didn’t even need to use my pasta machine, as the dough rolled out very easily. It is also nice and stretchy, so making the ravioli was very easy. I had no breakage at any point during the process, including during the boiling stage. It is very importantΒ to work on a well floured surface so that things don’t stick, and as long as you do that, these can be made in very little time.




There are many fillings that would work with these, but I wanted to use my last harvest for the season which included arugula, Swiss chard, kale and sorrel. You will probably have a different combination of greens than I have, but there are so many you could use, alone or in combination – for example beet, turnip or carrot greens. I made my standard style pesto knowing that any extra I had could be frozen for later use and it is one of the best ways to preserve these delicate leaves.

Jerusalem Artichoke Pasta


2 cups cooked peeled Jerusalem artichokes

1 3/4 cups bread flour

1 tsp salt

1 Tbsp lemon or lime juice (optional)


Puree the Jerusalem artichokes and salt. Add the flour gradually until it forms a clump of dough. It will be a bit sticky at this point. Wrap it in parchment and chill in the fridge for at least an hour.

Divide the dough in two and roll out one half at a time on a well floured surface to the thickness of a thin pie pastry. Cut out circles and place on board or plate also covered with flour. Place a dollop of filling on a circle, then cover that with another circle. Seal with the tines of a fork all around.

Drop a few at a time in boiling salted water. When they come to the surface, in about 2 minutes, they are ready. Drain and set aside. Serve as is, or top with grated cheese or your favourite pasta sauce.




4 cups fresh greens

1/2 cup walnuts (or other nuts)

1/4 cup oil

1/2 tsp salt

2 cloves garlic


Blend all ingredients in a food processor.


Author: Hilda

I am a backyard forager who likes to share recipes using the wild edibles of our area.

28 thoughts on “Jerusalem Artichoke Ravioli

  1. What a great way to use up your garden greens from the snow! These sound lovely! Thanks for bringing them to the party! Happy Fiesta Friday! πŸ™‚

    Liked by 1 person

  2. Pingback: Courtesan au Chocolat | Fiesta Friday #42 | The Novice Gardener

  3. Moderation and well cooked, and I know why! I have had some not so pleasant experiences eating large amounts of roasted ones that were pretty firm and . . . well, you know. Now, these ravioli are wonderful and I’m so glad you wrested every last green from your foraging adventure before the first snow. Have a wonderful weekend, Hilda!


  4. What a great recipe! We’ve been using them for other things. A soufflΓ© recipe is coming.
    Meanwhile a sensible addition to address the side effects is summer savory herb.


  5. I love love love jerusalem artichokes!! I make a creamy soup with them a few weeks back, glad to have this wonderful ravioli recipe. Thank you Hilda πŸ™‚


  6. I know these are delicious, Hilda! One day I too will make my own ravioli! Can’t wait! πŸ˜€


  7. I will follow suit, Julianna πŸ˜€ I too gonna try my hands making these beauties πŸ™‚ Hilda, these look perfect !


  8. That’s a great use of jerusalem artichokes! That’s great Hilda… in my life I had a lot of ravioli wilt different filling, but never with Jerusalem …I have to remedy this “lack” as soon as possibile!


  9. That ‘s one awesome dish, Hilda πŸ˜€


  10. I will miss your foraging adventures until spring Hilda but you finished strong with nother inspiring creation. I must taste Jerusalem artichokes soon! I expected the stuffing to be made with them not the pasta. You never cease to amaze. Thank you and stay warm!!!


    • Thanks Johanne. It has been pretty cold today, with a bitter wind. However, you can expect to see me pop up even over the winter months when I forage in my store of foraged goods. Last year I even made recipes with snow.


  11. I honestly have to admit I only discovered jerusalem artichokes at the beginning of the year. I sometimes still struggle a little with the side effects (giggle) but they really are fabulous. And this is a wonderful way of using them


    • I think if they are well cooked, the side effects are a lot less. I have also been told that cooking with summer savoury which is an antidote helps a lot, so will look out for that. I wouldn’t want any of my guests to be uncomfortable.


  12. I have never cooked with artichoke but this looks great πŸ™‚


  13. So much fun visiting you… and every time I visit you, I am amazed by your creativity and beauty of your harvest.


  14. This look delicious! Jerusalem artichoke isn’t an ingredients I have cooked with much or at least not really experimented with. Will have to try this πŸ™‚


  15. Pingback: Potato, Leek and Jerusalem Artichoke Soup | Along the Grapevine

  16. I love your recipes! I would never have thought of Jerusalem artichoke pasta! They are so plentiful, we used to grow lots of them and I will for sure grow some next year. This sounds delicious πŸ™‚


  17. Pingback: Sunchoke Lemon Pesto | Along the Grapevine

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