Soft, creamy and golden: goodness is often in simple things. As these are simple ricotta ravioli with artichokes and saffron. A perfect recipe for winter. The filling of these ravioli is a simple creamy ricotta cheese, seasoned with black pepper (and therefore very versatile). You have to make pasta at home and I recommend you make it in abundance. The ravioli can be frozen and can remain in the refrigerator for a month. The combination with artichokes, Simply stir-fried with oil, butter, spring onion and saffron, ravioli gives a nice golden color. The pecorino cheese brings the savory note. I love the stuffed pasta, especially egg, although in Sicily is not used a lot and, when using, it makes the dough with the flour and water, no eggs. And the ravioli stuffed with ricotta grits are a typical dish of Sicilian cuisine, I have to admit, though, the filling of ricotta is my favorite of all the fillings: easy, versatile, perfect with any kind of seasoning, from butter and sage tomato up to more complex sauces. Indeed, Also have a look at ricotta ravioli with tomato sauce, with a filling slightly richer, you are stunning. I've prepared for lunch on January 1, 2019: stuffed pasta and risotto are always my first choice when I make something special about the people I love. Try them, you will not regret, and have a look at all my RECIPES WITH ARTICHOKES Since we are in season. Have a good day!
RAVIOLI CHEESE WITH ARTICHOKES (easy recipe)Print This
- FOR PASTA:
- 250 grams of flour 00
- 50 grams of semolina
- 3 whole eggs
- 2 egg yolks (preserved egg white for brushing ravioli)
- a pinch of salt
- FOR THE STUFFING
- 400 grams of ricotta cheese
- black pepper, just enough
- FOR THE DRESSING
- 4 artichokes
- a fresh onion
- a sachet of saffron or some pistil
- salt and pepper, just enough
- extra virgin olive oil, just enough
- 30 grams of butter
- DOP grated pecorino, just enough
To prepare ricotta ravioli have to do first egg pasta. Put on the work surface in the flour and salt, add the whole eggs and yolks and begin to knead. If the dough is too hard, you can add another egg, or a little cold water. Knead until an elastic dough, smooth and without lumps, wrap the dough in plastic wrap and let stand at room temperature for at least an hour.
Meanwhile, work the ricotta cheese seasoned with freshly ground black pepper with a whisk until it becomes creamy. Put the ricotta in a pastry bag and refrigerate until ready to use.
Once the dough for the ravioli will be ready, divide it into two or three pieces and, a rolling pin or with the pasta machine, pull a thin sheet (depending on your taste). Spread over the pastry filled with ricotta and brush the edges with egg white, lightly beaten. Cover with a second sheet of egg pasta and, with a toothed wheel or with a pasta cup or size ravioli, create ravioli: I made using a round pasta bowl them. Press down on the edges to seal well, so that then cooking the filling does not spill.
Clean the artichokes (HERE ARE THE STEP BY STEP TUTORIAL ON HOW TO CLEAN ARTICHOKES) and cut into thin slices. Put in a pan the butter and olive oil and, When they are hot, add fresh onion, finely chopped. Add a tablespoon of water and saffron. Add the artichokes and sauté over high heat, until they are golden. Add salt and pepper.
Boil the ravioli in lightly salted boiling water. Once cooked, sauté in a pan with the artichokes, add some’ cooking water and grated pecorino. Serve ricotta ravioli with artichokes and saffron garnishing the dish with a little’ fresh and grated pecorino PDO ground black pepper. Bon appétit!
THE PAIRING. Gibelè, white wine (IGT Sicilian lands) made from Zibibbo grapes, with aromas of apple, jasmine and cedar. Produced by Cantine Pellegrino (Marsala), this wine is a citrus and peach. The palate is delicate and fresh. Despite the presence of artichokes, that they are difficult to match with wine, in this recipe marriage it is successful. Serve very chilled wine, around 10 degrees.
You can cook the ravioli immediately, store at room temperature for a couple of hours, arranged on a cloth or a cutting board sprinkled with flour, or freeze them, placed in a single layer on a tray. Once frozen, you can put the ravioli in a freezing bag and store in the freezer for a month. The ravioli ricotta are also perfect with a simple tomato sauce and basil, with butter and sage, with chopped mixed vegetables sauteed.