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Artichoke Ravioli

Source: The Italian Gourmet
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Active Time:  40 Minutes
Total Time:  40 Minutes
  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.
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
Artichoke Ravioli Recipe at
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
Part of These Recipe Collections Find Similar Recipes »
 Artichoke Pastas
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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