Artichoke Ravioli in Ligurian Style
Source: https://www.meranermuehle.it/rcp_recipe/artichoke-ravioli-in-ligurian-style
Total time
20 Minutes
Baking/cooking time
10 Minutes
Rest time
60 Minutes
Difficulty
easy
Ingredients
| For the Fresh Pasta | ||
| 300 | g | Mix for fresh pasta glutenfree |
| 3 | Eggs | |
| 1 | tablespoons | Olive oil |
| q.s. | Water (or one egg) | |
| For the Filling | ||
| 6 | Artichokes | |
| 200 | g | Ricotta |
| 60 | g | Parmigiano Reggiano |
| 1 | Clove of garlic | |
| q.s. | Salt | |
| q.s. | Pepper | |
| q.s. | Marjoram | |
| 1 | Egg | |
| q.s. | Nutmeg | |
| q.s. | Olive oil |
Preparation
- In a bowl, place the flour and create a well. Crack the eggs into it, add the olive oil, and begin beating the eggs with a fork. Gradually add water as needed.
- Knead the mixture with your hands until you obtain a smooth dough. Cover it with plastic wrap and let it rest.
- Meanwhile, prepare the filling. Clean the artichokes by removing the tougher leaves and slice them, placing them in water with lemon. Drain and sauté them in a pan with olive oil and garlic. Season with salt and pepper, cover, and cook for about 10 minutes. Turn off the heat, remove the garlic, and let it cool.
- Chop the artichokes, place them in a bowl, and add Parmigiano, ricotta, egg, nutmeg, marjoram, salt, and pepper. Mix everything well.
- Take the dough and roll it thinly with a rolling pin or pasta machine.
- Dust the ravioli mold with flour and proceed to make the ravioli, placing the filling on one layer, covering it with another layer, and sealing the edges.
In collaboration with @perr.melina
Mix for fresh pasta glutenfree
Produrre pasta fresca gustosa e senza glutine non è più una sfida grazie a questa miscela! È adatta a qualsiasi tipo di pasta all'uovo. Lasciatevi tentare dalla facilità della preparazione! Adatto a chi evita il glutine nella dieta quotidiana.
500 g
€4.50
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