Artichoke Ravioli
Serves
4 - 6
Preparation Time
45 minutes
Resting Time
50 minutes
INGREDIENTS
For the fresh pasta:
400 g Italian type 00 flour
4 eggs
For the filling:
8 artichokes
1 small onion
4 tbsp extra virgin olive oil
1 clove of garlic
150 g ricotta
1 sprig of marjoram
60 g parmesan or grana Padano cheese, grated
100 ml vegetable stock (prepared with carrot, onion and celery)
salt, to taste
black pepper, to taste
For the sauce:
2 bunches of basil or 1 bunch of tulsi (which is slightly more bitter)
1 clove of garlic
50 g hazelnuts or other nuts
extra virgin olive oil, as necessary
80 g parmesan or grana Padano cheese, grated
salt, to taste
METHOD
To make the fresh pasta:
Put the sieved flour in a bowl, add the eggs and mix the dough. When the dough is firm enough, remove it from the bowl and place on a work surface and start to knead it with your hands until it is firm, smooth and elastic and a light-yellow colour. Wrap in plastic wrap and leave to rest in a fresh place for about 30 minutes.
To make the artichoke filling:
Clean and trim the artichokes, remove the tough stalks and the choke and cut into small wedges, place in water with a few drops of lemon juice to stop discolouring. Chop the onion finely and soften it over a very low heat for about 15 minutes in 4 tablespoons of extra virgin olive oil and the clove of garlic, crushed or chopped. When the onion has changed colour and is translucent, add the artichokes and sauté gently. After 5 minutes add the vegetable stock (prepare earlier a simple stock of carrot, onion and celery boiled in water), season with salt and pepper. When the artichokes are tender, put them in a blender and pulse to form a dense but not too smooth cream so that some small pieces of artichoke remain to give a little texture. Put the artichoke cream in a bowl, add the ricotta, the fresh marjoram, finely chopped and then the grated cheese. Mix well. Now, roll out the pasta into a quite thin sheet. Cut it into large strips 20 cm long 10 cm wide and then put the filling in the centre and close the strip on itself to form a giant ravioli. Press gently on the pasta to get rid of any air inside. Now use a round ravioli stamp or pastry cutter to shape the filled ravioli and place them on a clean tea towel. Leave them to rest for 20 minutes.
To make the sauce:
Put the basil or tulsi leaves, crushed garlic clove and hazelnuts in the blender and pulse adding a drizzle of extra virgin olive oil as they are being pulsed.
To cook and serve:
Cook the ravioli in plenty of salted, boiling water – they are ready when they float to the top, which should take only a few minutes Remove the ravioli with a slotted spoon, and serve with the sauce and a sprinkling of grated parmesan or grana Padano cheese.
