Artichoke ravioli: fresh pasta filled with artichokes and potatoes. A vegetarian dish very suitable in this season that gives us very good artichokes. The dough should be laid out thinly as it is then doubled. As usual, for the less expert, pasta (which is the most complex part of the recipe) can be prepared with the machine. To change, today we cut the ravioli with a coppapasta making half-moons.
|Media||4 people||60 min. ||40 min.||€ 8-10|
|What is needed|
|flour 00||gr. 360|
|Parmesan cheese||gr. 100|
|salt, pepper, extra virgin olive oil||qb|
- From preparing the dough.
- Put the flour, make a well in the center and break eggs into the hole 4. Add a pinch of salt.
- Mix the ingredients, mixing eggs and flour until it forms a smooth, elastic dough.
- Cover with a towel and let stand while you prepare the filling.
- Preparing the filling.
- Wash the potatoes and cook them in a saucepan full of water.
- Clean the artichokes by removing the outer leaves and the tips. Also clean the stems.
- Wash artichokes and stems and soak them in water with lemon juice because it does not blacken.
- Peel, wash and chop shallots 1.
- Wash and chop the parsley.
- Cut the artichokes into wedges thin.
- In a large pan put a little olive oil and shallots.
- Fr fry and add the artichokes. Season with salt and pepper and cook over low heat stretching hand in hand with hot water. It will take 20 - 25 minutes.
- Once cooked, remove 2 / 3 artichokes and chop them with the crescent moon. We recommend that you do not use a mixer so you do not have a cream, but chopped.
- Once boiled, drain the potatoes, depriving the skin and leave to cool.
- Mash. We'll have to have some gr. 180 puree.
- In a bowl to collect the mashed potatoes, add the grated Parmesan cheese, a pinch of salt and a generous helping of grated nutmeg. Mix well.
- Add the chopped artichokes and parsley. Mix well. We'll have to get a filling rather hard and "dry."
- Take the dough and roll it out with a rolling pin into a thin sheet.
- From an outer edge and put heaps of filling on the pastry spaced 4 / 5 cm. Turn the edge of the sheet so as to double the dough and keep the stuffing inside.
- Weld the strip of dough double in the edge pushing the the tines of a fork and cut into half-moon with assistance from a pastry cutter. NB: It 'clear that we can cut the ravioli squares in the traditional way.
- Continue like this, row after row, until all the dough.
- Boil a large saucepan filled with water.
- Heat the remaining artichokes adding, in the pan, a little water and keeping the flame low.
- Cook the ravioli in twice. Being fresh pasta, ravioli are ready in just a minute boil.
- Drain into the pan containing the artichokes. stir gently to mix.
- Sauté a couple of minutes on low heat. Add the grated Parmesan cheese and serve.