Ricotta and herb ravioli with artichoke cream and chopped pistachios
Procedure
- 250g Ravioli with ricotta and fine herbs
- Sale
- Baby
- Artichokes
- 3 tablespoons Parmesan cheese
- Extra virgin olive oil
- Onions
- 0.5 glass of white wine (13% vol)
- Pistachio grains
- Menta
- Let yourself be won over by the ricotta and Fini Modena herb ravioli, wrapped in a creamy artichoke sauce and topped with crunchy pistachio crumbs...
- Let yourself be won over by the ricotta and Fini Modena herb ravioli, wrapped in a creamy artichoke sauce and topped with crunchy pistachio crumbs...
- Let yourself be won over by the ricotta and Fini Modena herb ravioli, wrapped in a creamy artichoke sauce and topped with crunchy pistachio crumbs...
- Let yourself be won over by the ricotta and Fini Modena herb ravioli, wrapped in a creamy artichoke sauce and topped with crunchy pistachio crumbs...
- Let yourself be won over by the ricotta and Fini Modena herb ravioli, wrapped in a creamy artichoke sauce and topped with crunchy pistachio crumbs...
- Let yourself be won over by the ricotta and Fini Modena herb ravioli, wrapped in a creamy artichoke sauce and topped with crunchy pistachio crumbs...
- Let yourself be won over by the ricotta and Fini Modena herb ravioli, wrapped in a creamy artichoke sauce and topped with crunchy pistachio crumbs...
- Let yourself be won over by the ricotta and Fini Modena herb ravioli, wrapped in a creamy artichoke sauce and topped with crunchy pistachio crumbs...
- Let yourself be won over by the ricotta and Fini Modena herb ravioli, wrapped in a creamy artichoke sauce and topped with crunchy pistachio crumbs...
How to clean artichokes: remove the tough, darker leaves until you reach the lighter, more tender ones. Cut the stem about 3-4 cm from the base of the artichoke. Remove the stringy part with a knife.
Cut off the prickly tips of the leaves with a sharp knife. Remove the inner beard with a melon baller or a teaspoon. If the artichoke is very large, you can cut it in half for easier cleaning.
Soak in acidulated water: Prepare a bowl with cold water and lemon juice. Soak the cleaned artichokes to prevent them from browning.
Heat a drizzle of oil in a pan and add the diced onion. Let it brown and then deglaze with the white wine over high heat.
Add the chopped artichokes and cook, adding 1/2 cup of water, for about 15-20 minutes. Add two pinches of salt.
Add the chopped artichokes, add a little water, season with a couple of pinches of salt and cook for 15 minutes with the lid on.
Meanwhile, bring a pot of salted water to a boil. Remove 2/3 of the artichokes and blend them with a ladle of the cooking water and 3 tablespoons of Parmesan cheese.
Cook the ravioli for 2 minutes, then transfer them to the cream and stir for another minute. Add the remaining chopped artichokes.
Serve the dish with chopped pistachios, chopped mint leaves, black pepper, and raw olive oil.
Ravioli with ricotta and fine herbs
Ravioli with a textured dough made with 100% Italian flour and free-range eggs. A rich and soft filling made with high-quality fresh ricotta, produced in Italy, enriched with 100% Italian herbs and spinach, prepared and sautéed. All wrapped in a textured and porous dough, which enhances their natural goodness. Suitable for vegetarians.
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And who says gluten-free food isn't delicious? Let me introduce myself: I'm Giada, and in addition to being a student, I enjoy making gluten-free desserts, pasta dishes, and finger foods in my free time, especially to delight those with gluten allergies or intolerances. You'll also find recipes that contain gluten You can find me on Instagram @ggiadaconti and TikTok @_ggiadaconti.
