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Artichoke Ravioli Recipe
Source: The Italian Gourmet
Serves 4
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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.
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| RECIPE METHOD
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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.
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| Nutrition Facts |
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Serves 4
Facts per Serving
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| Calories: |
886 |
Fat, Total: |
43g |
Carbohydrates, Total: |
91g |
| Cholesterol: |
542mg |
Sodium: |
1262mg |
Protein: |
35g |
| Fiber: |
11g |
% Cal. from Fat: |
44% |
% Cal. from Carbs: |
41% |
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