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Artichoke Ravioli

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Source: The Italian Gourmet

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Active Time:  40 Minutes
Total Time:  40 Minutes
Yield:  Serves 4

These ravioli from Liguria celebrate the wealth of wonderful vegetables in the region, using the famous Albenga artichokes in place of the more traditional meat fillings.

RECIPE INGREDIENTS

For Pasta:

3 whole eggs plus 2 egg yolks, beaten together

Pinch of salt

1 egg beaten, for brushing the dough

3 1/4 cups all-purpose flour

For Filling:

1 small leek, washed well and thinly sliced

8 small Italian artichokes

3 tablespoons butter, melted

salt and freshly ground pepper

2 tablespoons olive oil

2 whole eggs plus 1 egg yolk, beaten together

3/4 cup freshly grated parmesan cheese

For Sauce:

3 tablespoons butter

Pinch of thyme leaves

DIRECTIONS

FOR PASTA: Work the flour with the eggs and the salt. Roll the dough in to a ball. Let it rest, covered with a damp cloth.

FOR FILLING: Wash and trim the artichokes. Cut each artichoke into 4 wedges. In a skillet, combine the artichokes, leek, half the butter and salt and pepper to taste. Cook slowly for about 15 minutes, then puree the mixture in a blender or food processor. Stir in the olive oil, eggs and Parmesan.

FOR RAVIOLI: Roll out the dough into 2 thin sheets, 12 in square, and brush with beaten egg. Place the filling on the first sheet in 1/2 teaspoon amounts, 2 inches apart. Top with the second sheet and press down gently around each mound of filling. Use a ravioli wheel or fluted pastry wheel to cut 2 inch square ravioli. Cook them in plenty of boiling salted water until they rise to the surface, then drain. Serve dressed with melted butter flavored with the thyme.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

886

Fat. Total:

43g

Fiber:

11g

Carbohydrates, Total:

91g

Sodium:

1262mg

% Cal. from Fat:

44%

Cholesterol:

542mg

Protein:

35g

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