Spring Artichoke Ravioli with Sage and Parmesan Reggiano

Courtesy of Chef Aram Mardigian

Spring Artichoke Ravioli with Sage and Parmesan Reggiano

For the pasta dough

Ingredients
- 3 cups all purpose flour
- 8 each large egg yolks
- 1 t salt
- 1 t extra virgin olive oil
- 2-3 T water (more as needed)

Directions
In a food processor fitted with a steel blade, combine the flour, egg yolks, salt, olive oil and 2 tablespoons of the water. Process until the dough begins to hold together, then stop the machine and pinch the dough to test it. If it’s too dry, add up to 1 more tablespoon of water and process until it forms a moist ball. Turn out onto a lightly floured table and knead into a smooth ball. Wrap in plastic and rest at room temperature for 30 minutes to 1 hour.

For the artichoke filling
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Ingredients
- 4 each globe artichokes
- 1 each garlic clove
- 2T white onion (chopped)
- 1 cup white wine
- 2 cups whole milk
- 1 cup goat cheese
- Salt and black pepper to taste
 

Directions
Clean the artichokes all the way down to the “heart”
Cut in half and scoop out the “choke”
Hold in acidulated water
In a pot sweat the garlic and onions until softened
Deglaze with the wine and add the artichokes
Cook the wine for about 5 minutes and add the milk.
Season the mixture as it starts to come to a simmer
Cook slowly on a medium flame covered until the artichokes are tender
Remove the cooked artichokes leaving the liquid and blend them smoothly while adding the goat cheese.

To make the ravioli
Cut the pasta into ½ inch slices. Roll out the dough in a pasta roller on the first (largest) setting. Change to the next setting and roll out again. Each time you change the setting the pasta will become thinner and longer. If necessary, dust the pasta with flour so it will not stick to the rollers. If the pasta becomes too long for your work table, just cut it in half and work with each piece separately. After the dough has gone through the smallest setting it is ready. Cut the pasta into long strips the size of the length of your work table. Whip some eggs for an egg wash and brush the first strip of dough lightly all over on the up side. Place about 1 teaspoon of filling for each ravioli about 2 inches apart and continue in a straight line all the way to the end of the sheet of dough. Keep the dough that you are not using covered with plastic wrap. Fold the dough over and close. Find the mounds of filling and form with your hands. With a round cutter, cut half moons shaped raviolis. Keep on a floured sheet pan.

To cook the Pasta
Bring some salted water to a boil. In a separate frying pan, begin to melt some whole butter (about 1 Tablespoon). Wait until the butter begins to melt, add a sprig of fresh sage and some stock (you can use chicken or vegetable stock). Add the ravioli to the boiling water and cook for about 20 seconds or until the ravioli had floated together for a few seconds. Strain the ravioli and add to the pan with the butter sauce. Season the pasta with some salt and black pepper. Place on a serving platter. Finish with fresh grated Parmesan Reggiano. Eat immediately!!!

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