PARTNER POST: May 26 is National Pinot Grigio Day. We’re celebrating with Cavit Wines by sharing refreshing spring and summer recipes that pair perfectly with Pinot Grigio.
Served with a shaved artichoke salad, this stunning squid ink ravioli with a leek and ricotta filling is the perfect pair with cool Pinot Grigio wine.
I know, it seems every day is a food holiday…but did you know that the Friday before Memorial day is National Pinot Grigio Day!? Yes please and pour me a glass! If that’s not the perfect way to kick off the start of the summer season, I’m not quite sure what is.
I’ve been adding Pinot Grigio to my summer wine selections when planing out menus to host friends at home. It’s light, crisp and pairs incredibly well with food. It pairs ESPECIALLY well with the types of food I enjoy eating outside on a warm evening like this squid ink ravioli on top of a raw shaved artichoke salad.
This dish is incredibly easy to make, you just need a little time to prep and the right tools to make it happen. Trust me, the stand mixer + dough hook alone has been a game changer when it comes to making pasta (and pizza) from scratch. Why have I hand kneading all these years when you can just flip the switch?! Less stress = more time to get the table linens and fresh flowers ready.
The ultimate summertime dish!
Gorgeous and light, there’s no need for a sauce with these ravioli. The filling is bright, creamy and herbaceous which plays nicely with the acidity and earthy crispness of the artichoke salad. When dreaming up this dinner menu, I immediately thought that artichoke, anchovies and ricotta would be an unexpected and delicious pairing with the Cavit Pinot Grigio…and I was right!
Definitely play up the garnish game when it comes to plating this masterpiece. I particularly love the look of a longer cut chive to bring a rustic yet refined edge to the dish…not to mention an edible flower or two, because we’re celebrating summer.
- ½ cups Unbleached All-Purpose Flour
- 2 eggs
- 2 packets of squid ink
- ½ Table Spoon Water
- ½ TBS olive oil
- Pinch of salt
- 6 oz broccolini, chopped
- 2 medium sized leeks, chopped
- 6 white anchovies, chopped*
- 4 garlic cloves, chopped
- 15 oz ricotta
- ½ cup grated parmesan cheese
- zest of 1 lemon
- 2 artichokes, rimmed and sliced thin
- 2 lemons
- 3 thai chilis, chopped
- bouquet of soft herbs: mint, flat leaf parsley, chives
- toasted almonds, chopped
- ¼ cup olive oil
- Parmesan shavings
- Salt & Pepper to taste
- Place the paddle attachment on a stand mixer and add all the pasta ingredients into the stand bowl. Beat on low until all ingredients have been incorporated. Replace paddle with dough hook attachment and mix for an additional 2-3 minutes until consistency is dense. Wrap ball with plastic wrap and allow to sit for at least 30-45 minutes.
- For the filling, sauté first four ingredients until soft. Allow to cool and blitz into a fine mixture using a blender or food processor. Fold ricotta into this mixture and add parmesan and lemon zest.
- Using a pasta machine, roll dough through several times decreasing the thickness each time. Sprinkle with flour and cut ravioli using a 3 inch chef round. Add approx. 1 tablespoon of mixture into the center of the ravioli, brush outer edge or pasta with a whisked egg yolk before crimping the top piece of pasta securely using a fork. Ladle in 2-3 raviolis at a time into a large pot of boiling salted water for approx. 2-3 minutes until raviolis float to the top of the water. Remove and let cool on a wrap before drizzling with olive oil.
- Remove outer leaves from artichokes until you see pale green leaves, cut top third of the artichoke off trimming and turning until clean. Slice artichokes in half length wise and squeeze lemon juice on all sides. Using a mandolin, finely slice artichoke into small slivers. Arrange on a plate with a drizzle of olive oil and a sprinkling of chiles, herbs, almonds and parmesan.