The Ravioli with Artichokes
The ravioli with artichokes, flavored with thyme, is a refined and tasty first course.
It is a simple dish to prepare, even at home. The stuffing is prepared with grilled halved artichokes, from the line “Pomodamore”, that are already seasoned and ready to be used.
The grilled artichokes are accompanied by the delicate flavor of the ricotta cheese, while a scent touch, for a condiment, is the addition of fresh thyme.
To obtain an excellent filling, not overly chop the artichokes.
Ingredients for the dough:
300 grams of flour
a pinch of salt
Ingredients for the artichoke filling:
8 grilled halved artichokes, from the Pomodamore line
1 clove of garlic
150 grams of ricotta cheese
60 grams of grated parmigiano-reggiano cheese a teaspoon of thyme salt and pepper extra virgin olive oil
Ingredients for the condiment:
150 grams of butter
a tablespoon of thyme
Prepare the fresh egg pasta first. In a bowl mix the flour with the eggs and a pinch of salt until they form a smooth “ball”. While the fresh egg pasta resting, prepare the filling.
Chop the artichokes, coarsely chop the onion and let it fry, in a pan, at low heat for about 15 minutes. Add four tablespoons of olive oil and the crushed garlic clove, which must be removed later.
When the onion is browned, add the chopped artichokes. During cooking, add half a glass of water and let it evaporate.
Add salt and pepper and turn off the heat. Put the artichokes in a bowl and add the ricotta, marjoram and thyme and finally the grated cheese.
Mix well. Now, you can prepare the pastry dough. Spread a portion of pasta until it becomes quite thin, cut it into strips about 4in width, place the filling in the center and close on themselves.
Make a slight pressure on the pastry, with your fingers, around the filling to squeeze out the air inside.
At this point, cut the ravioli, half-moon shaped. Put the ready ravioli on a floured cloth.
Once all ready, boil them in salted water.
While the ravioli are cooking, melt the butter in a pan and add the thyme.
Drain them and dress withe flavoured butter.
Serve the ravioli, garnishing the dish with a few leaves of thyme and a sprinkling of parmesan cheese, original, the Italian one