Artichoke Ravioli from Scratch Pure Italian Magic

By GialloZafferano · 120 min

Ingredients

Instructions

1. Sift the flour into a bowl, then add the lightly beaten eggs and mix with a fork. When absorbed, knead by hand until smooth and elastic, wrap and rest for about 30 minutes in a cool place.
2. Clean and cut the artichokes. Finely chop the onion and soften it over very low heat for about 15 minutes with 4 tablespoons olive oil and 1 garlic clove (crushed or finely chopped).
3. When the onion is translucent, add the artichokes and brown them. Halfway through cooking, add the white wine and season with salt and pepper.
4. Once cooked, blend the artichokes coarsely in a food processor, leaving some pieces.
5. Transfer to a bowl and add the ricotta, chopped fresh marjoram leaves, chopped thyme and grated Grana Padano. Mix well.
6. Roll out the pasta into a thin sheet and cut it into strips about 4 inches (10 cm) wide. Place the filling in the centre and fold the pasta over.
7. Press around the filling to push out air, then cut out the ravioli with a pastry cutter. Set them on a floured cloth.
8. Cook the ravioli in plenty of salted water.
9. Meanwhile, melt the butter in a pan and add the fresh thyme. Drain the cooked ravioli and toss them in the butter, letting them absorb the flavour for a few minutes.
10. Plate, decorate with a few thyme leaves and sprinkle with Grana Padano.

Summarized from GialloZafferano's video. Watch it for the details.

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GarlicOnionEggCheeseRicotta cheeseArtichokeGrana padano hard cheese