Ravioli of Artichokes
Preamble
Makes 36 ravioli, 6 for entree and 10 for main
Ingredients
ravioli dough
6 Artichokes
olive oil
salt, pepper
4 cloves garlic
50 grams pecorino cheese
1/2 bunch parsley, chopped
50 grams parmesan, grated
Sauce
50 grams capers (drained)
20 grams parsley, chopped
45 ml olive oil,
(anchovies optional)
100 grams pecorino cheese
Method
Wash the artichokes first, then split and scrape out the choke (if not using very young artichokes which have not yet developed a choke)
Put them in a covered pan with very little water, some olive oil, salt and pepper. Quite a lot of salt and a mixture of ground black and white pepper and roughly chopped garlic.
If the artichokes are new season, they will take 15-20 minutes to cook, but the time depends on the quality of the artichoke. Fry in the oil and when they are nearly cooked, take the lid off for the last few minutes to dry them out a bit. Let the artichokes dry, but not too much. Sometimes when they are really tender, they take even less time. If they are overcooked, they lose juice.
Chop them roughly like parsley. The artichokes will chop more easily when they are still warm. They get tougher if you leave them to get cold.
Mix together, the chopped artichokes, the parsley and the cheese.
Do not use a blender instead of chopping because the filling will then get too wet and will seep out of the pasta.
Add a tiny bit of grated parmesan and taste for seasoning.
Ravioli dough
To cook
Before you finish the batch, try to cook a couple to see if they are alright
Take a large pot of salted boiling water and boil 8 minutes.
Whilst boiling, make the sauce.
When ravioli are cooked, drain and toss in sauce
Sauce
Put capers, (anchovies, optional) and parsley into the hot oil, fry a minute
Pour over the ravioli.
Serve with grated pecorino cheese over.
To extend the sauce and use up all the artichoke, you can boil the stalks and the outer leaves of the artichoke and mix with the sauce but don't use any leaves which are dry and hard.
Silvana's hints on choosing and preparing artichokes
Try and find artichokes with a purple tinge and long oval shape, not the bunchy round ones.
Don't buy artichokes which have started to open, it means that they have developed a choke inside, this is known as the 'moustache' because of its strange hairy quality. It is best to buy them quite closed, though they can be very hard to find.
One artichoke per person is normally enough for a first course. But it all depends on the size
To prepare - hold your finger on the base of the artichoke, so that as you break off the outer leaves, you don't lose the fleshy part at the base, even the outer leaves should be retained for eating. Keep all the top. Break off the stalks at the point where they are tough. You then peel off the outside of the stalk, keep all the stalk until it's tender. Feel with your fingers and cut where it starts to get hard.
Gnocchi Di Patate Farinaceous;
First Course
Gnocchi Di Semolino Farinaceous;
First Course
Gnocchi Farinaceous;
First Course
Mini Pizza Farinaceous;
First Course - Pizza with onion & anchovy
Pasta Fagioli Farinaceous;
First Course - This literally means pasta and beans and is a very thick soup, sometimes it is even pureed (when made with white beans) but there's no one way which is right
Basic Pasta Dough Farinaceous;
First Course - Pasta dough made without eggs should have some semolina added to give it strength
Pasta Recco Farinaceous;
First Course - A dough made with milk
Pasta Dough with Eggs Farinaceous;
First Course - A recipe from Mietta's Book Italian Family Recipes. This one is Pasta Dough with Eggs
Chicken and Pumpkin Risotto Farinaceous;
First Course - A recipe from Mietta's Book Italian Family Recipes. This one is Chicken and Pumpkin Risotto
Gnocchi with Chestnut and Fontina Cheese Farinaceous;
First Course - A recipe from Mietta's Book Italian Family Recipes. This one is Gnocchi with Chestnut and Fontina Cheese
Gnocchi Sauces Farinaceous;
First Course - There is an unwritten law in Italy for gnocchi, they should be made while your sauce cooks
Lasagne of Chicken Polpettine Farinaceous;
First Course - A traditional wedding dish cooked at home in the old days in Italy for the marriage of a daughter
RAGU WITH LASAGNA Farinaceous;
First Course - A recipe from Mietta's Book Italian Family Recipes. This one is
Lasagna with Salmon Farinaceous;
First Course - A recipe from Mietta's Book Italian Family Recipes. This one is Lasagna with Salmon
Lumachone - Pasta Snails with Veal, Sage, Bay Leaf and Tomato Farinaceous;
First Course - A recipe from Mietta's Book Italian Family Recipes. This one is Lumachone
Pappardelle (Ribbon Pasta as done at Mario's) Farinaceous;
First Course - This pappardelle recipe calls for a short length of the pasta
Pappardella with Duck Umbrian Style Farinaceous;
First Course - The duck cooked with tomato, stock and herbs is reminiscent of Perugia, Umbria
Pappardelle with Poppy Seeds Farinaceous;
First Course - Silvana recalls - 'I remember in my childhood, we used to eat the poppy seeds
Pot Roasted pigeons and Harrietville Raspberry Risotto Farinaceous;
First Course - A recipe from Mietta's Book Italian Family Recipes. This one is Pot Roasted pigeons and Harrietville Raspberry Risotto
Polenta e ceci Farinaceous;
First Course - One of the many variations with polenta
Polenta e Fagioli Farinaceous;
First Course - Yet another variation of polenta
Ravioli of Artichokes Farinaceous;
First Course - A recipe from Mietta's Book Italian Family Recipes. This one isRavioli of Artichokes
Ravioli Della Nonna (Mario's recipe) Farinaceous;
First Course - A Ligurian style recipe which calls for a pinch of "the smell of Liguria" Sadly the old style "smell of Liguria" does not exist any more
Variatious Toppings for Pizza di Recco Farinaceous;
First Course - As above but put sliced mushroom on one half of the pizza and slices of bocconcini on the other
Rice Cherries wih Gorgonzola Farinaceous;
First Course - A recipe from Mietta's Book Italian Family Recipes. This one is Rice Cherries wih Gorgonzola
Rigatoni with Cauliflower Farinaceous;
First Course - A recipe from Mietta's Book Italian Family Recipes. This one is Rigatoni with Cauliflower
Riso in Cagnon Farinaceous;
First Course - Nonna's favourite rice dish
Risotto Variations Farinaceous;
First Course - A recipe from Mietta's Book Italian Family Recipes. This one is Risotto Variations
River Trout Gnocchi with Tomato Soffritto Farinaceous;
First Course - A recipe from Mietta's Book Italian Family Recipes. This one is River Trout Gnocchi with Tomato Soffritto
Seafood Risotto Farinaceous;
First Course - A recipe from Mietta's Book Italian Family Recipes. This one is Seafood Risotto
Seafood Risotto Farinaceous;
First Course - This is described as Abruzzese style because anchovies are not commonly found in 'aglio e olio' recipes
Seafood Risotto Farinaceous;
First Course - A more traditional version of this classic
Spaghetti Amatriciana Farinaceous;
First Course - This spaghetti is a typical Roman dish and is often found in the city's trattorias
Spaghetti with Cauliflower Farinaceous;
First Course - A really quick and easy dish
The Original Spaghetti Marinara Farinaceous;
First Course - A recipe from Mietta's Book Italian Family Recipes. This one is The Original Spaghetti Marinara
Spaghetti alla Marinara Farinaceous;
First Course - A recipe from Mietta's Book Italian Family Recipes. This one is Spaghetti alla Marinara, as done at the Society Restaurant in 1983
Spinach and Bacon Pasta Farinaceous;
First Course - A recipe from Mietta's Book Italian Family Recipes. This one is Spinach and Bacon Pasta
Spaghetti with Cold tomato and Basil Sauce Farinaceous;
First Course - A recipe from Mietta's Book Italian Family Recipes. This one is Spaghetti with Cold tomato and Bazil Sauce
Tagliatelle Saporitissme Farinaceous;
First Course - The name means 'most flavoursome' - because it has everything in it, mushrooms, fresh sausage - the lot
Tagliatelle with Tomatoes Farinaceous;
First Course - A fantastically simple Neapolitan dish with a lovely fresh flavour
Tortelloni Radicchio Farinaceous;
First Course - A recipe from Mietta's Book Italian Family Recipes. This one is Tortelloni Radicchio
Vincisgrassi in Timbalo Farinaceous;
First Course - Also called Pasticcio di lasagne con fegatini, animelle e besciamella cotto al forno
Shabu Shabu Farinaceous;
First Course - A recipe from great Australian chef, Pietro Barbagallo - I Carusi Pizza
Tortellini di anitra e funghi con pera (Duck and mushroom tortellini with pears) Farinaceous;
First Course - A recipe from Great Australian Chefs, This is Guy Grossi's recipe for Tortellin di anitra e funghi con pera
Emmental or Fontina Cannelloni Farinaceous;
First Course - A recipe from Great Australian Chefs
