Mezzelune ravioli with artichokes, pecorino and thyme

Showcasing one of Europe’s most loved ingredients, the artichoke, Gaetano Trovato’s recipe for ravioli highlights the versatility of this thistle flower bud. The pecorino sauce adds a lovely richness to this pasta dish and complements the zing of the artichoke.

First published in 2015
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Ingredients

Metric

Imperial

Pasta dough

Vegetable stock

Filling

Pecorino sauce

  • 300g of pecorino, semi-seasoned
  • 50g of cream
  • 200g of semi-skimmed milk
  • 1 pinch of nutmeg
  • 1 pinch of salt

Artichoke chips

  • 2 baby artichokes
  • 40g of 00 flour
  • peanut oil, for frying
  • fleur de sel to season

To plate

  • thyme flowers

Equipment

  • Pasta machine

Method

1
To make the pasta, mix together the two flours and make a well in the middle. Place the egg yolks, egg whites and a pinch of salt in the middle
2
Mix all the ingredients together until you obtain a smooth and consistent dough, then knead vigorously for at least 15 minutes. Wrap the dough in cling film and leave to rest in the fridge for at least 2 hours
3
For the vegetable stock, peel the carrots, cut the onion in half horizontally, chop the celery and the mushrooms
4
Add the vegetables to a large pan and cover with water. Bring to the boil and simmer over a low heat for 90 minutes
5
Pass the stock through a sieve and keep warm
6
For the filling, peel the artichokes and remove the choke (the fine, fuzzy filaments in the centre), keep them in water with a squeeze of lemon juice until you are ready to cook so that they don't discolour
7
In a medium saucepan, sweat down the shallots with the garlic then add the white wine and reduce by half. Add the artichokes and cover with vegetable stock
  • 2 shallots
  • 2 garlic cloves, pink
  • white wine, 1 glass
8
When the artichokes are cooked remove from the heat and leave to cool in the liquor
9
Once cold, finely chop the globe artichokes with a knife and place them in a bowl with a drizzle of extra virgin olive oil, salt, a generous handful of grated Parmesan and a few leaves of fresh thyme. Put the filling in a pastry bag
  • Parmesan, aged 36 months
  • extra virgin olive oil
  • salt
  • 1 sprig of thyme
10
Cut the baby artichokes into quarters, reserving for garnish
11
For the pecorino sauce, put the pecorino, cream and milk into a small saucepan. Cook over a bain-marie over low heat so that the liquid warms up slowly melting the cheese as it warms
  • 300g of pecorino, semi-seasoned
  • 50g of cream
  • 200g of semi-skimmed milk
12
Once the cheese has melted, bring to a temperature of 85°C and remove from the heat. Allow to stand for a few minutes, add the nutmeg and salt then blitz in a blender until you obtain a smooth and consistent sauce
  • 1 pinch of nutmeg
  • 1 pinch of salt
13
To make the artichoke chips, peel the artichokes and remove the choke then finely slice on a mandoline
14
Dredge through flour and deep fry at 160°C until golden brown and crispy then drain on kitchen paper and season with salt
15
To make the ravioli, roll out the pasta dough into thin sheets using a pasta machine. and cut discs with an 8cm ring. Pipe the filling into the middle of the disc and fold over to create a crescent. Overlap the pasta as you seal it together creating a crimp effect. Transfer the raviolo onto a tray sprinkled with flour
16
Cook the ravioli in simmering salted water for 2-3 minutes, then drain. Spoon the pecorino sauce on a plate, lay over the ravioli and complete with artichoke chips, baby artichoke pieces and a few thyme flowers
First published in 2015
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Gaetano Trovato places regional ingredients of the highest possible quality at the centre of his cuisine, crafting modern dishes with respect for the great culinary traditions of Italy.

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