Mezzelune Ravioli with Artichokes Recipe

Crescent-shaped ravioli with artichokes, pecorino and thyme

Starter
medium
4
2 hours 30 minutes, plus 2 hours resting

PT2H30M

PT2H

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.

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Ingredients

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Metric

Imperial

Pasta dough

135g of semolina
135g of 00 flour
180g of egg yolk
20g of egg white
1 pinch of salt

Vegetable stock

Filling

2 globe artichokes
2 baby artichokes
1 lemon
2 shallots
2 garlic cloves, pink
white wine, 1 glass
Parmesan, aged 36 months
1 sprig of thyme
extra virgin olive oil
salt

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

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Pasta machine

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

135g of semolina
135g of 00 flour
180g of egg yolk
20g of egg white
1 pinch of salt

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

For the vegetable stock, peel the carrots, cut the onion in half horizontally, chop the celery and the mushrooms

Add the vegetables to a large pan and cover with water. Bring to the boil and simmer over a low heat for 90 minutes

Pass the stock through a sieve and keep warm

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

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

When the artichokes are cooked remove from the heat and leave to cool in the liquor

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

Cut the baby artichokes into quarters, reserving for garnish

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

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

To make the artichoke chips, peel the artichokes and remove the choke then finely slice on a mandoline

40g of 00 flour
2 baby artichokes

Dredge through flour and deep fry at 160°C until golden brown and crispy then drain on kitchen paper and season with salt

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

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

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Gaetano Trovato

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.