Give shape to creativity and masterpieces will come to you, like these fantastic teardrop ravioli
Ingredients For the pasta
- 300 g flour
- 4 pcs yolks
- 1 pc egg
Ingredients For the filling
- 250 g ricotta
- 150 g rocket
- 20 g grated pecorino cheese
- 3 pcs anchovy fillets in oil
- 1 pc shallot
- butter
- salt
Ingredients For the dressing
- 100 g peeled almonds
- 3 pcs artichokes
- dry white wine
- extra virgin olive oil
- butter
- salt
For the recipe of rocket ravioli, artichokes and almonds, mix the flour with the egg, the yolks and 2 tablespoons of water until obtaining
a smooth mixture (work it first in the bowl and then on a floured work surface). Cover it with plastic wrap and let it rest for 1 hour.
For the filling: wash and cut the rocket; chop the shallot and let it dry in a saucepan with 35 g of butter for 2 minutes. Add the anchovy fillets and melt them in the butter; finally add the rocket, salt and stew for 5-6 minutes. Turn off and let cool. Mix the rocket with the ricotta and the pecorino, obtaining the filling; collect it in a pastry bag.
For the ravioli: roll out the dough into thin strips; place the filling on top in small piles like walnuts; brush around the filling with a little water and cover with another strip of pasta. Press around the filling to remove the air, then cut the ravioli with a round (ø 6 cm) or drop-shaped pasta cutter.
For the dressing: peel the artichokes, cut them into 8 wedges and cook them in a pan with a veil of hot oil and a pinch of salt.
for 5 minutes. blend with 1/2 glass of wine and cook for 10 minutes. Roughly chop the almonds and toast them in a pan. Add a knob of butter and polish them by skipping them for 2 more minutes. Boil the ravioli for 2-3 minutes, drain and season in the butter with the almonds. Complete them with artichokes and aromatic herbs to taste.
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