Artichoke hearts

Ravioli stuffed with artichokes and parsley

Recipe (4 servings) ingredients:

For the dough:

  • 300g flour (I always use ‘de Cecco’ flour)
  • 3 whole eggs
  • salt

On a flat surface, sift the flour and dig a hole in the center into which the egg yolks will be added. Start mixing with a fork and incorporate the flour little by little. Once the flour is all mixed with the yolks, start mixing using your hands until the mixture is well homogeneous. Season with salt and add some water if the dough is dry. Form the dough into a ball and wrap it inside a plastic wrap. Let it rest aside for at least 20 minutes and prepare the stuffing.

For the stuffing:

  • 250g artichoke hearts
  • 1 medium sized potato (+/- 50g)
  • 2 garlic cloves cut in half
  • 1/2 cup finely chopped parsley
  • 10ml white wine
  • 1tbs olive oil
  • salt, pepper

In a sauce pan, sauté the four garlic halves together with the parsley. Add the white wine and let cook until the wine is all evaporated. Place the artichoke hearts into the pan and add water – until the artichokes are semi-covered (+/- 1 cm of water). Cover the pan and continue cooking at medium heat, until the artichokes become tender. Once cooked, strain the artichokes and the parsley (remove the garlic halves) and let them aside to cool down. Retain the cooking broth into the pan (to use it later for the sauce).

In the meantime, peel the potato and boil it until it becomes soft. Put the potato in a bowl and mash it with a fork. Chop finely the artichoke hearts and mix together with the mashed potato and the parsley. Season with salt and pepper.

For the sauce, melt some butter (50g) in a sauce pan and add little by little the remaining liquid from cooking the artichoke hearts with the parsley and the garlic cloves.

Once the ravioli (chose the shape you want) are stuffed, place  them in boiling-salted water for about 2-3 minutes. Drain them and serve with the sauce, some parmesan cheese and freshly chopped parsley.

Always better with a glass of a good white wine. Cheers and …bon appétit !

You can save this recipe on your Pinterest:

Inspired by Laura Lavan (Les ravioli de Laura)

2 Comments Add yours

  1. Johnkas says:

    Looks yammy!

    Like

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