Artichoke Ravioli

If you want to prepare something a little special but that will not keep you slaving in the kitchen for hours on end, here is a simple recipe for fresh ravioli. The pasta recipe can be used to make any type of pasta such as lasagne or cannelloni.

Even though making fresh pasta might sound laborious, it is very easy to prepare and it will only take you about 30 minutes to prepare this recipe from start to finish! Here is what you need to make enough ravioli for 2

For the pasta
300g Plain flour 00
3 egg
1 tablespoon little olive oil
A pinch of salt
For the Artichoke Filling
2 artichokes
1 onion
30g butter or some oil
Salt and pepper
Parmesan or grated cheese
1 egg

Start off by making the pasta dough. Place all the ingredients in a bowl and mix until you form the dough. You can do this with your hands or by using an electric mixer. Once the dough is ready set it aside and prepare the filling.

Start by cleaning the artichokes. Remove the outer leaves from the globe artichokes and using a sharp knife chop off the top half of the leaves. Now slit each artichoke in half and remove the hairy choke which sits right on top of the heart. Peel the stem slightly so that you may use it too.
Now, in a pan, heat the oil or butter and fry the onion. Add the chopped artichokes and cook until the artichokes soften. It is best to chop the artichokes into little pieces before adding them to the pan.

Don’t worry if the artichokes turn dark after you peel them. This will always happen and can only be prevented if you soak the artichoke in a bowl of water and fresh lemon juice until you are ready to use. In this recipe it is not important to have white artichokes as they will be used to fill the ravioli.

Once the artichokes soften, place the cooked artichokes and onions in a blender and bliz to a paste. Now add the egg, parmesan and season with salt and pepper.
To prepare the ravioli, roll out the pastry till it is very thin. An easy test is to lift the pastry up against the light. If you can see the light through, then it is thin enough. Make sure that there are no holes in the pastry as this will make it unusable.

Cut the pastry into circle or squares, depending on the shape you want the ravioli. Circles will give you semi-circle ravioli which squares will give you rectangle ravioli. The diameter of the circles should be around 4cm. Now, place about a levelled teaspoon of the artichoke paste in the middle of the circle and brush the edges with a little water. Fold the pastry over to seal the ravioli making sure that there are no gaps which would allow the filling to escape.

Cook the ravioli in a pot of salted, boiling water for about 4 minutes. You can serve these ravioli with a drizzle of olive oil or some melted herb butter. Make sure to keep your sauce as simple as possible so that you may enjoy the delicious filling.

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