I HATE bland ravioli, I just don’t understand why so many fillings have so little flavor. Anyways I love artichoke and thought it would be nice to make a ravioli bursting with artichoke, lemon, garlic cheese and sage. It’s sooo good!! Even if you don’t want to make the pasta, just make the filling (maybe quadruple the recipe) and use it as a dip for your next party.
A flavor-packed dish topped with browned butter, fried sage, toasted walnuts and shaved pecorino.
- 2 3/4 cup flour all-purpose flour
- 1 tbs olive oil
- 4 large eggs
- 1 teaspoon salt
- 1/4 cup olive oil
- 1/3 cup sage leaves
- 1 lemon For zest
- 1 oz Pecorino Romano cheese
- 1 can artichokes
- 5 cloves garlic
- 2 oz of cream cheese
- Heat about 1/3 a cup of olive oil in a small pan and then add in about three sage leaves at a time to fry. Leave them in for about 3 seconds, they will turn emerald green when done. I prefer they don't brown but it doesn't kill the flavor. Place on paper towel and sprinkle with salt.
Set aside 1/2 for the dressing later.
Drain a can of artichokes and cut the fibrous ends off. Chop finely, then press through a sieve to further drain. Mix in freshly shaved Pecorino Romano cheese and lemon zest. Using the same oil you fried the sage in, cook 5 cloves of minced garlic for about a minute, stirring constantly making sure it doesn't burn.
In a bowl, combine ingredients. Add about 2 oz of cream cheese to hold mixture together. Throw in salt and pepper for taste.
Create a bowl of flour on a work surface.
Add salt and olive oil to the bowl, then add the eggs. Begin to stir in the flour. Don't let the bowl collapse though!
Fold in the rest of the flour and knead for about 10 minutes.
- Portion the dough into four balls and let it rest for about an hour.
Flatten the ball into a wedge shape, then feed through pasta maker starting on level 1. Fold pasta in half and repeat. Decrease with 2, fold and repeat. Continue process until pasta fed through maker at level 4.
Press pasta into a semi circle sheet. Mold to create a dip. Fill with artichoke mixture. Coat the sides with a light egg wash. Cover with second pasta sheet. Using a ruler, cut with a knife or pasta cutter to create ravioli squares. Take out and let sit.
Fill with artichoke mixture. Coat the sides with a light egg wash.
Cover with second pasta sheet. Using a ruler, cut with a knife or pasta cutter to create ravioli squares.
Remove squares slowly.
- Bring a pot of salted water to a boil, add some olive oil and cook pasta for about 2 minutes or until just done.
Note: I didn't have a ravioli pan, so I used a semi circle pan that I happened to have laying around. If you don't have either, lay pasta flat, add teaspoon size mounds of filing, brush egg wash between, add your second layer on top, and press to remove any air bubble. Cut with knife or pizza cutter!