- Active Time 40m
- Total Time 40m
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.
- For Pasta:
- 3 1/4 cups all-purpose flour
- 3 whole eggs plus 2 egg yolks, beaten together
- Pinch of salt
- 1 egg, beaten, for brushing the dough
- For Filling:
- 8 small Italian artichokes
- 1 small leek, washed well and thinly sliced
- 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
- For Sauce:
- 3 tablespoons butter
- Pinch of thyme leaves
FOR PASTA: Work the flour with the eggs and 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. 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 inches 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 the melted butter flavored with the thyme.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
886 calories; 43g total fat; 542mg cholesterol; 1262mg sodium; 91g carbohydrates; 11g fiber; 35g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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