Ravioli with Artichoke and Walnut Filling

 

Ravioli with Artichoke and Walnut Filling

Serves 4

Ingredients

Ravioli dough

  • 400 g Semolina (made from durum wheat)
  • 180 ml warm water

Filling

  • 180 g artichokes marinated in oil
  • 1 cup walnuts
  • 1 small onion chopped
  • 1 tbsp. rosemary chopped
  • 1 tsp. cornstarch
  • Salt and pepper

Directions

For the dough

  1. Add semolina to a clean surface and make a well in the middle

  2. Add water little by little and mix it with the semolina

  3. Set a timer for 10 minutes and start kneading the dough with your hands

  4. After 10 minutes the dough should be smooth and elastic

  5. Cover the dough with a plastic wrap and let it rest for 30 minutes

Filling

  1. While the dough is resting, prepare your filling by adding some oil to a small pan over medium heat

  2. Add your onion and cook it for about 2-3 minutes or until translucent

  3. Tranfer cooked onion to a big bowl 

  4. Add 180g artichokes, walnuts and rosemary to a food processor along with 1/2 cup water

  5. Blend until everything is smooth and add the mixture to the cooked onion

  6. In a small bowl, mix together 1 tsp. cornstarch and 2 tbsp. water and add that to the filling as well

  7. Mix well and season with salt and pepper

Ravioli

  1. Take your dough out of the plastic wrap and cut it into 4-5 same sieced pieces

  2. Take one piece and cover the over ones with the plastic wrap

  3. Using a pasta machine, roll out the piece of dough to the second-to-last setting on your pasta machine (you don't want the dough to be too thin)

  4. Then lay the dough out on a large, flat surface lightly dusted with flour and cut it in half so that you have two pieces of dough in front of you

  5. Add 5-6 scoops (or however much you like) of 1 tsp. filling to the lower half of one sheet

  6. Brush the space between the fillings with some water and fold the sheet over

  7. Gently press down the space around your filling and cut the ravioli into squares with a pastry wheel (or cut the dough with a knife and seal the ravioli with a small fork). Repeat the filling with the other sheet of dough

  8. Repeat everything with the over pieces of dough

  9. Bring a big pot of water to a boil and add some salt

  10. Add ravioli and reduce the heat to a gentle simmer

  11. Cook ravioli for 1-2 minutes or until they float to the top and are tender

  12. Serve with a tomato sauce or melted vegan butter with rosemary and walnuts

  13. Enjoy!

Notes

Makes 4 big portions 

 

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