Artichoke Ravioli with Ricotta and Sun-Dried Tomatoes
Baby artichokes were on my spring hit list this year – along with ramps, fava beans, and asparagus – and I think this ravioli is a great way to highlight them. The recipe had me trim and slice them and blanch them off, then saute them in olive oil with garlic and sun-dried tomatoes – what a delicious combination. Then, when they’re cool, we add Ricotta cheese and Parmigiano-Reggiano – it gets even better.
For a complex filling like this, we want a simple, mild sauce that won’t compete, or confuse the palate. The recipe calls for a simple, quickly sauteed fresh tomato sauce, and it hit the spot.
Heat & Knives
The Recipe
Source: From Biba’s Italian Kitchen by Biba Caggiano
For the Filling:
2 pounds baby artichokes
juice of 1 lemon
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
2 tablespoons minced sun-dried tomatoes
¼ pound ricotta
¼ cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped fresh flat-leaf Italian parsley
salt to taste
For the Ravioli:
2 cups unbleached all-purpose flour
3 extra-large eggs
For the Sauce:
2 tablespoons olive oil
3 tablespoons unsalted butter
5 fresh, ripe plum tomatoes, about ¾ pound, seeded and diced
6-8 fresh basil leaves, cut into thin strips, or 1 tablespoon chopped fresh flat-leaf Italian parsley
salt to taste
½ cup freshly grated Parmigiano-Reggiano cheese
Prepare the Filling:
Remove the green leaves of the artichokes by snapping them off at the base. Stop when the leaves closer to the base are pale yellow and the tips of the artichokes are green. Slice off the green top. Cut the stem off at the base and, with a small knife, trim off the remaining green part at the base. Cut the artichokes into small wedges and place them in a bowl of cold water with the lemon juice to prevent discoloring.
Bring a medium-size saucepan of water to a boil over medium heat. Add 1 teaspoon of salt and the artichokes, and cook gently until tender, 3 to 4 minutes. Drain artichokes, place in a bowl, and cool.
Heat the oil in a large skillet over medium heat. Add the garlic, sun-dried tomatoes, and artichokes, and stir for a few minutes. Put the artichokes mixture in the bowl of a food processor and turn the machine on and off until the artichokes are chopped very fine. Make sure they are not pureed; they should retain a bit of granular consistency. Place the artichokes mixture in a medium bowl. Add the ricotta, Parmigiano, and parsley, and season with salt. Cover the bowl and refrigerate for a few hours to firm up the filling.
Prepare the pasta dough, using the flour and eggs in this recipe.
Roll out the dough and prepare ravioli.
Prepare the sauce:
Heat 2 tablespoons of the butter and the olive oil in a large skillet over medium heat. When the butter foams, add the tomatoes and the basil, and season with salt. Cook, stirring a few times, until the tomatoes are soft and their juice has thickened, 3 to 4 minutes. Stir in the remaining tablespoon of butter and turn the heat off under the skillet.
While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the ravioli. Cook, uncovered, over high heat until ravioli are tender but still a bit firm to the bite. Drain ravioli and place in the skillet with the sauce. Toss gently and quickly over low heat until the pasta and the sauce are well combined. If pasta seems dry, add a few tablespoons of the pasta cooking water. Serve with a sprinkling of Parmigiano.
