RECIPE TITLE "Artichoke
Source: The Italian Gourmet,
courtesy of Cooking.com
4 Servings ---
These ravioli from Liguria celebrate the wealth of wonderful vegetables
in the region, using the famous Albenga artichokes in place of the
more traditional meat fillings.
3 whole eggs plus 2 egg yolks, beaten together
Pinch of salt
1 egg beaten, for brushing the dough
3 1/4 cups all-purpose flour
1 small leek, washed well and thinly sliced
8 small Italian artichokes
3 tablespoons butter, melted
Salt and freshly ground pepper
2 tablespoons olive oil
2 whole eggs plus 1 egg yolk, beaten together
3/4 cup freshly grated Parmesan cheese
3 tablespoons butter
Pinch of thyme leaves
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FOR PASTA: Work the flour with the eggs and the salt. Roll the
dough in to a ball. Let it rest, covered with a damp cloth.
FOR FILLING: Wash and trim the artichokes. Cut each artichoke into
4 wedges. In a skillet, combine the artichokes, leek, half the butter
and salt and pepper to taste. Cook slowly for about 15 minutes,
then puree the mixture in a blender or food processor. Stir in the
olive oil, eggs and Parmesan.
FOR RAVIOLI: Roll out the dough into 2 thin sheets, 12 in square,
and brush with beaten egg. Place the filling on the first sheet
in 1/2 teaspoon amounts, 2 inches apart. Top with the second sheet
and press down gently around each mound of filling. Use a ravioli
wheel or fluted pastry wheel to cut 2 inch square ravioli. Cook
them in plenty of boiling salted water until they rise to the surface,
then drain. Serve dressed with melted butter flavored with the thyme.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
| Nutrition Facts
Facts per Serving
Calories: 886 Fat: 43g Carbohydrates: 91g
Cholesterol: 542mg Sodium: 1262mg Protein: 35g
Fiber: 11g % Cal. from Fat: 44% % Cal. from Carbs: 41%
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Easy to prepare and endlessly versatile, pasta makes a wonderful quick supper when time is short but easily becomes an elegant meal when the occasion requires. In Everyday Pasta, Giada shows you how, with a few basic ingredients from the fridge and the pantry, you’re never more than minutes away from a delicious pasta dinner. More info
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