Burrata ravioli with artichoke cream and hazelnuts. I felt like a good homemade filled pasta, of those some’ consistent, with egg, They also remain al dente cooking and a little more. I made these dumplings, stuffed with burrata, on a cream of artichokes and seasoned with olive oil and toasted hazelnuts. A mild dish with my beloved artichokes, to exploit them as long as the weather permits. If you like try those stuffed ravioli cottage cheese with tomato and Basil or those of ricotta with lemon and Mint-scented black mulberries.
Ingredients for 4 people:
for the egg pasta look at the recipe on ' the basics’ and, regarding the doses, are sufficient 300 grams of flour (70% white and 30% of semolina)
for the filling
- a burrata
- grated Parmesan cheese as required
- black pepper as required
- one egg white
for the cream of artichokes
- 4 artichokes
- a handful of parsley
- 4 Tablespoons extra virgin olive oil
- two tablespoons of fresh liquid cream
- two tablespoons of chopped hazelnuts
Pull the sheet of dough as thin as possible, with a machine or with a rolling pin (I suggest the first, Although I used the second) and, with a pastry rings, make the rounds of about 10 cm in diameter. Put in the middle of each round a piece of burrata, a pinch of grated Parmesan and sprinkle with a little’ balck pepper. Put a little egg white on the outer edge of the dumpling and cover with the other half, trying not to leave air pockets inside and pressing down firmly along the outer edge, first with your fingers and then with a fork.
For the cream of artichokes, wash the artichokes and clean them, by removing the outer leaves, the stem, the ends. Cut them in half and remove the inner slope pattern and then place them in a bowl with water and lemon. After ten minutes or make them into thin slices and sauté in a pan with oil and chopped parsley, adding if necessary a little hot water: the artichokes must get boring floor and not FRY. Put aside a few pieces with which you will decorate the dish (Choose the most beautiful ones) and passed the rest to the mixer together with cream sauce. Toasted chopped hazelnuts for a minute, always mixing it, in a pan and set aside.
Cook the ravioli in salted water: cooking times vary depending on how much you ' tirat0’ the browse. If you want, You can mix the ravioli with artichoke cream and then garnish with artichokes and chopped hazelnuts. To serve like I did, put the artichokes in a sac-à-poche and draw a ' grid’ on the plate, grease the ravioli with olive oil and place them on the plate, do you have above all a slice of artichoke ravioli, Sprinkle with toasted hazelnuts and a little’ black pepper.
THE PAIRING: We have chosen a red wine from Piedmont, easy to drink and alcohol contained. We suggest a Dolcetto Langhe Doc produced by Cantina del Dolcetto di Dogliani: a red-winy, fruity, dry, soft flavour that should be drunk young. The slight astringency of the wine is the compromise with the bitter note of artichoke; and its softness manages to counteract well the fatness of burrata.