Original name: Artichoke hipster ravioli
Origin: World fusion
Ingredients
- artichoke; 2; removed the top, the bottom and the core, boiled (and still remove remaining hard leaves) chopped, and blended
- white asparagus; 500 gr; peeled and grated (keep the heads (2-3cm) for deco and do not grate them as well)
- carrots; 3 – 4; medium sized; peeled and chopped and sautéed
- onions; 2; medium sized; peeled and chopped and sautéed
- celery; 2-4 sticks, green; peeled and chopped and sautéed
- garlic; 3 -4 big cloves or … to taste (use the force); peeled and chopped and sautéed
- chili pepper; 1; chopped and sautéed
- lime; 1; use the peel grated
- white flour; 150g
- hard/durum wheat semolina; 150g
- eggs; 2-3
- olive oil; 2-3 tablespoons
- nutmeg, 1 pinch
- salt; 1 pinch
- pepper; 1 pinch
Preparation
Filling:
Remove top, the bottom and the core from the artichokes. Cut off small pieces. Boil for 10 minutes (until they become soft). Do not use any of the hard parts (or use a knife to push the flesh out of the invidiual leaves without the skin). Chop finely.
Chop off small pieces of carrots, onions, celery, garlic, and chili pepper. Combine them in a large bowl and add salt and pepper. Heat olive oil in a large pan and sauté the chopped vegetable. Add some stock cube and water to taste. When they are browned add white wine (to taste). Add the blended artichokes and cook for other few minutes.
Sauce:
Peel the Asparagus. Cut the heads and keep them apart. Grate the raw stems of the asparagus in medium bowl. Add a pinch of Salt, pepper and 1 tablespoon of olive oil. Add the zest of lime and mix. Heat olive oil in a large pan, add the grate asparagus, and cook for 2-3 minutes. Add the white cream and cook for another couple of minutes.
Pasta:
Put white flour, wheat semolina, eggs, olive oil, nutmeg, salt and pepper in a bowl. Mix and knit for 10mins to make a firm pasta dough. If needed, add one or a few table spoons of water (in case the dough is to dry).
Wrap the dough in cling film and put for 30mins to rest in a fridge.
On a workspace, put flour to prevent the dough from sticking and roll out the dough with a wooden bin until the dough layer is around 1mm thin (alternatively use a pasta machine to form the layer of dough). Keep adding flour to the surface as necessary.
Form ravioli pasta: Cut out rectangular pieces (e.g. 5cm x 3cms, you can adapt the size of the rectangular to your liking) and add a small amount of filling on the dough such that you can wrap the dough around the filling and still have space to close up the ravioli without pushing the filling out at the margins. Use a bit of water on your finger to wet the margins before closing. Close with a fork the ravioli noodle by pressing the margins together with a fork. Collect the raviolis on a try.
Bring salted water to a boil.
Final steps:
Boil the asparagus heads for 1min.
Boil pasta for 1-2mins. Put the pasta in a large tray and mix gently with the sauce. Add the asparagus heads in top of the pasta with sauce and parmesan cheese (30-40g).