Mezzelune ravioli with artichokes, pecorino and thyme

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

PT2H30M

PT2H

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Ingredients

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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

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
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
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
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
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