Description
Elegant squid ink ravioli filled with ricotta and vibrant greens, paired with a bright, lemony shaved artichoke salad. A sophisticated yet approachable dish.
Ingredients
Units
Scale
- 1/2 cups (118 ml) Unbleached All-Purpose Flour
- 2 eggs
- 2 packets of squid ink
- 1/2 tbsp (7 ml) Water
- 1/2 tbsp (7 ml) olive oil
- Pinch of salt
- 2 oz (57 g) broccolini
- 2 medium sized leeks
- 6 white anchovies
- 4 garlic cloves
- 4 oz (113 g) ricotta
- 1/2 cups (118 ml) grated parmesan cheese
- zest of 1 lemon
- 2 artichokes
- 2 lemons
- 3 thai chilis
- bouquet of soft herbs: mint (flat leaf parsley, chives)
- toasted almonds
- 1/4 cups (59 ml) olive oil
- Parmesan shavings
- Salt and Pepper
Instructions
- 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 the 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 cutter. Add approximately 1 tablespoon of filling into the center of each ravioli, brush the outer edge of the pasta with a whisked egg yolk before crimping the top piece of pasta securely using a fork.
- Ladle 2-3 raviolis at a time into a large pot of boiling salted water and cook for approximately 2-3 minutes, or until the raviolis float to the top. Remove and let cool on a wrap before drizzling with olive oil.
- Shaved Artichoke Salad
- Remove the outer leaves from the artichokes until you see pale green leaves. Cut the top third of each artichoke off, trimming and turning until clean. Slice the artichokes in half lengthwise and squeeze lemon juice on all sides.
- Using a mandolin, finely slice the artichokes into small slivers. Arrange on a plate with a drizzle of olive oil and a sprinkling of chiles, herbs, almonds, and parmesan.
Notes
- For a richer flavor, use high-quality ricotta cheese and freshly grated Parmesan.
- If you don’t have a pasta machine, you can roll out the dough by hand, but it will be more time-consuming.
- To prevent the artichokes from browning, submerge them in lemon water while you prepare the other ingredients.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 20
- Cholesterol: 100