Artichoke Ravioli with Thyme Butter
Category: Main Course
Servings: 6
This delightful recipe for artichoke ravioli, delicately infused with the fragrance of thyme and paired with a buttery finish, is the perfect way to elevate your dining experience. Made from scratch, this dish combines the fresh, earthy flavors of artichokes with creamy ricotta and a touch of aromatic herbs for an unforgettable first course.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 300g |
| Eggs | 3 |
| Artichokes | 8 |
| Ricotta cheese (cow’s milk) | 160g |
| Fresh marjoram | 1 sprig |
| Fresh thyme | 1 sprig |
| Extra virgin olive oil | 4 tbsp |
| Grana Padano DOP (grated) | 60g |
| Onion | 1, finely chopped |
| Garlic | 1 clove |
| White wine | 2 tbsp |
| Fine salt | To taste |
| Black pepper | To taste |
| Butter | 150g |
| Fresh thyme (for garnish) | 4 sprigs |
| Grana Padano DOP (grated) | 80g |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~480 |
| Protein | ~18g |
| Carbohydrates | ~45g |
| Fat | ~25g |
| Fiber | ~3g |
| Sodium | ~200mg |
Instructions
Step 1: Prepare the Pasta Dough
- Sift the all-purpose flour onto a clean surface, creating a well in the center.
- Crack the eggs into a small bowl, lightly beat them, and pour them into the well.
- Gradually incorporate the flour into the eggs using a fork. Once the mixture begins to come together, knead it with your hands until a smooth, elastic dough forms.
- Wrap the dough in plastic wrap and let it rest for about 30 minutes in a cool place.
Step 2: Prepare the Artichoke Filling
- While the dough is resting, clean the artichokes by removing the tough outer leaves and trimming the stems. Slice them thinly.
- Heat olive oil in a skillet over medium heat and sautรฉ the onion and garlic until fragrant.
- Add the sliced artichokes and sautรฉ for a few minutes. Deglaze the pan with white wine, then cook until the artichokes are tender. Season with salt and pepper to taste.
- Transfer the cooked artichokes to a food processor. Add ricotta cheese, grated Grana Padano, marjoram, and thyme. Blend until the mixture is smooth and well-combined.
Step 3: Roll and Fill the Pasta
- Divide the rested pasta dough into portions and roll each one out into thin sheets using a pasta roller or rolling pin.
- Place small mounds of the artichoke filling at intervals on one sheet of pasta.
- Cover with another sheet of pasta and gently press around each mound to remove air pockets.
- Use a round cutter to shape the ravioli and ensure the edges are sealed.
- Place the finished ravioli on a lightly floured kitchen towel to prevent sticking.
Step 4: Cook the Ravioli
- Bring a large pot of salted water to a boil. Gently lower the ravioli into the water and cook for about 3โ4 minutes or until they float to the surface.
Step 5: Prepare the Thyme Butter Sauce
- While the ravioli are cooking, melt the butter in a skillet over low heat.
- Add fresh thyme sprigs and allow the flavors to infuse into the butter.
Step 6: Assemble the Dish
- Using a slotted spoon, transfer the cooked ravioli to the skillet with the thyme butter. Toss gently to coat each ravioli evenly in the fragrant butter.
- Serve the ravioli on warm plates. Garnish with fresh thyme leaves, a sprinkle of grated Grana Padano, and a drizzle of the remaining thyme butter.
Tips for Perfect Ravioli
- Pasta Texture: If the dough feels too dry, add a small amount of water. If itโs too sticky, incorporate a little more flour.
- Filling Consistency: Ensure the artichoke filling is not too wet, as this could make sealing the ravioli challenging.
- Serving Suggestion: Pair this dish with a crisp white wine, such as Sauvignon Blanc, to enhance the herbal and buttery notes.
Enjoy the rich, delicate flavors of Artichoke Ravioli with Thyme Butter, a dish that brings a touch of elegance to your table!
