Ligurian Artichoke Ravioli
To make these ravioli, a simple egg pasta dough is prepared, rolled thin and cut into squares. The filling is made from artichokes stewed with onion, pancetta, aromatic herbs, and anchovy, then mixed with ricotta, Parmesan, and egg yolk. After filling the ravioli, they are cooked in salted water and served with butter and sage or tomato sauce.
Servings: 4 persone
Equipment
- fork
- cloth
- knife
- pasta cutter wheel
Ingredients
For the pasta dough
- 200 gr white flour
- 2 nr eggs
For the filling
- 4 nr artichokes not too large
- juice of 1 lemon
- 100 gr Roman ricotta cheese
- 20 gr butter
- 25 gr pancetta
- 1 nr small onion
- 1 spice garlic
- 2 leaves sage
- 1 leaf bay leaf
- 1 pinch ground thyme
- 1 nr anchovy desalted
- 1 nr egg yolk
- 2 tablespoons grated Parmesan cheese
- q.b. salt and pepper
Instructions
- Prepare the pasta by placing the flour in a mound. Break the eggs in the center, mix with a fork, then knead with your hands until smooth. Wrap in a cloth and let rest.
- Remove tough outer leaves, tips, and stems of the artichokes. Cut in half, remove any internal beard, cut into wedges, and soak in lemon juice water.
- Chop the onion, garlic, and pancetta. Sauté the chopped mixture in a saucepan with butter and anchovy, stirring to melt the anchovy.
- Add the drained artichokes, thyme, sage, and bay leaf. Season with salt and pepper, cook over low heat for about 35 minutes, adding a bit of water if needed. The mixture should be quite dry.
- Remove the bay leaf and pass everything through a food mill. Add the ricotta, Parmesan, and egg yolk. Mix until creamy filling forms.
- Roll the pasta dough thin with a rolling pin. Cut into 5 cm squares. Place some filling on half of the squares, cover with the others, and seal the edges well.
- Cook the ravioli in boiling salted water. Carefully drain and serve with melted butter and sage or tomato sauce.