Artichoke Ravioli With Tomatoes
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0 out of 5 stars
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Ingredients
4 servings
- 1 1/2 cups all-purpose flour
- 2 large eggs
- 1/2 teaspoon salt
- 2 tablespoons water
- 2 tablespoons unsalted butter, cut into pieces
- 1 small onion, chopped (1/2 cup)
- 1 (10-oz) box frozen artichoke hearts, thawed and patted dry
- 1 oz finely grated Parmigiano-Reggiano (1/2 cup)
- 1/3 cup chopped fresh flat-leaf parsley
- 1 large egg yolk
- 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 teaspoon freshly grated nutmeg
- 1 large egg white, lightly beaten with 2 teaspoons water (for egg wash)
- 1 tablespoon unsalted butter, cut into pieces
- 3 medium plum tomatoes, trimmed and cut into 1/4-inch dice (3/4 cup)
- 1/4 cup water
- 1/3 cup heavy cream
- 1 oz finely grated Parmigiano-Reggiano (1/2 cup)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
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Preparation
Step 1
To make pasta dough in a food processor, blend flour, eggs, salt, and water in processor until mixture just begins to form a ball, adding more water, drop by drop, if dough is too dry. Process dough for 15 seconds more to knead it. Transfer to a floured surface and let stand, covered with an inverted bowl, for 1 hour to let the gluten relax and make rolling easier.
Step 2
To make dough by hand, mound flour on a work surface, preferably wooden, and make a well in center. Add eggs, salt, and water to well. With a fork, gently beat eggs and water until combined. Gradually stir in enough flour to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in outer wall of the well. Knead remaining flour into mixture with your hands to form a dough, adding more water, drop by drop, if dough is too dry. Knead dough until smooth and elastic, 8 to 10 minutes. Cover with an inverted bowl and let stand 1 hour.
Step 3
Make filling by heating butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, stirring occasionally, until golden, about 6 minutes. Add artichoke hearts and sauté, stirring occasionally, until tender, 8 to 10 minutes. Remove from heat and cool slightly.
Step 4
Transfer all but 3/4 cup artichoke mixture to cleaned bowl of processor, then add cheese, parsley, yolk, lemon juice, salt, pepper, and nutmeg and pulse until mixture is coarsely chopped.
Step 5
Roll pasta and make ravioli by cutting pasta dough into 4 pieces, then flatten each piece into a rough rectangle and cover rectangles with an inverted large bowl. Set rollers of pasta machine on widest setting. Lightly dust 1 rectangle with flour and feed through rollers. Fold rectangle in half and feed it, folded end first, through rollers 7 or 8 more times, folding it in half each time and feeding folded end through. Dust with flour if necessary to prevent sticking. Turn dial to next (narrower) setting and feed dough through rollers without folding. Continue to feed dough through rollers once at each setting, without folding, until you reach the narrowest setting. Dough will be a smooth sheet (about 24 inches long and 4 inches wide).
Step 6
Put sheet of dough on a floured work surface and drop 6 (1 1/2-teaspoon) mounds of filling 1 1/2 inches apart in a row down center of one half of sheet. Brush egg wash around each mound, then fold other half of sheet over filling. Press down firmly around each mound, forcing out air. Cut pasta (between mounds) with cutter into 3-inch rounds. Line a large shallow baking pan with a clean kitchen towel (not terry cloth) and dust towel with flour, then arrange ravioli in 1 layer in it. Make more ravioli with remaining pasta dough, 1 sheet at a time, and remaining filling, transferring ravioli to lined pan.
Step 7
Put oven rack in middle position and preheat oven to 350°F. Lightly butter baking dish.
Step 8
Bring a 6- to 8-quart pot of salted water to a boil. Add ravioli, carefully stirring to separate, and, adjusting heat to keep water at a gentle boil, cook until pasta is just tender, about 6 minutes. Transfer with a slotted spoon to a colander.
Step 9
Assemble and bake dish by reheating reserved artichoke mixture in skillet with butter over moderately high heat, then add tomatoes and water and cook, stirring, until tomatoes are softened, about 5 minutes.
Step 10
Transfer half of ravioli to baking dish and top with half of artichoke mixture, half of cream, and half of cheese. Repeat with remaining ravioli, artichoke mixture, cream, and cheese. Sprinkle with salt and pepper.
Step 11
Bake, uncovered, until ravioli is heated through and cream is bubbling, about 15 minutes.
Step 12
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Chef's notes
This was my first time using frozen artichokes and on a scale of embodying the artichoke’s awesomeness, I’d put them squarely above the canned kind but of course below fresh. However, their lack of expense and labor involved should be duly noted.
I found it really difficult to get all of the air bubbles out of the ravioli, which made them all float half-in/half-out of the water when I tried to boil them, making them unwieldy to cook. I consulted the Italian cooking know-all where I get my lunch and he assured me that this happens even to experts, and the only way to avoid air bubbles is to use a ravioli mold.
Sharing Luisa’s outrage over January recipes which include fresh tomatoes, but stuck in some ridiculous need to follow a recipe to the letter — er, except those three letters above — the first time I make it, I obliged but those pale pink-centered things looked so pathetic in the pan, I added a squeeze of tomato paste and seasoning. It was surprisingly good in the end; along with the cream, it was the perfect weightless topping for these delightfully grown-up ravioli.
