finally arrive the first artichokes! Due to their flexibility make them very often in every way, as a starter, with pasta, with the omelet, stuffed with as garnish!
Today I wanted to use the most good, the heart of the artichoke, prepare a delicious stuffing for ravioli.
SERVES 3 PEOPLE
200 grams of semolina flour 2 eggs
100 grams of ricotta cheese
5-6 fresh artichokes
Cipolla
Parsley
Half lemon
Mixed mushrooms
Garlic
grated Parmesan
Sale
Olive
PROCEDURE
Sift flour, place a mound, slip 2 eggs and beat them in creating a dough. Wrap in plastic wrap and let rest for half an hour.
Cut lemon into pieces and soak in a bowl with water. Clean the artichokes by removing the outer leaves and slicing only the heart. Immediately place the slices in lemon water to prevent darken. Heat a pan with olive oil and chopped onion. Place the slices of artichoke hearts and chopped parsley, salt and cook for ten minutes, adding a bit 'of water. Once cooked, leave some aside, the rest just processing them, trying to get a cream with some consistency. Add the artichoke, ricotta and a good handful of grated Parmesan.
Prepare the sautéed mushrooms, seasoning, olive oil with a clove of garlic and parsley. Cook the mushrooms, salandoli, with the cover.
Pull the machine with the help of a thin paste, spread the filling, help with cut and paste tightly, pressing the edges of the ravioli with the index finger and thumb.
Drop the ravioli in salted boiling water, they are cooked when they rise to the surface. Whisk in olive oil, Parmesan cheese, adding a bit ' cooking water, slices of artichokes, mushrooms and chopped parsley.
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