Ingredients for the Filling
- 1 lb. frozen artichoke hearts, defrosted
- 2 oz. virgin olive oil
- 1 large peeled garlic clove, fresh chopped
- 1 tbsp. fresh chopped shallots
- 2 fresh thyme sprigs
- 1 bay leaf
- 4 oz. white wine
- 2 oz. water
- 1 cup fresh ricotta cheese (room temperature)
- 2 lemons
- half gallon water
Ingredients for the Raviolli
- 8 Thin pasta sheets (8”x4”)
- Artichoke ricotta mixture
Ingredients for the Sauce
- 2 oz. virgin olive oil
- 2-3 oz. unsalted butter
- 2 Tbsp. chopped shallots
- 1 tsp. fresh thyme leaves
- 2 oz. white wine
- 4-5 ounces fresh grated parmigiana Reggiano or grana padano
For the filling:
1. Put half gallon of water and the juice of two lemons in a large bowl or container of some kind, not a jar.
2. Cut the artichokes in quarters the long way and place the cut artichokes in the water. **Artichokes oxidize easily and the lemon helps keep them from getting too dark.
3. Heat a large skillet or pan over medium heat for 60 seconds.
4. Strain the artichokes.
5. Add 1 ½ oz. virgin olive oil, garlic, and shallots to the pan and move around pan for 20-30 seconds.
6. Add the artichokes, the bay leaf, and the sprigs of fresh thyme and saute for 3-4 minutes. Add 1 tsp. salt.
7. Add the white wine, bring to a boil, reduce the flame to low, and cover.
8. Allow the artichokes to simmer 7-8 minutes and check the heart by piercing with a sharp paring knife.
9. They’re done when the sharp point slides in.
10. If the wine cooks away and the artichokes are not quite done, add a little water and cook longer.
11. They do not have to be SOFT, just tender.
12. Allow the cooked artichokes to cool on a tray to room temperature.
13. Take the ricotta, half ounce of virgin olive oil, and a pinch of salt and whip in a table top mixer or with a hand mixer or by hand.
14. The idea is to get the ricotta soft and fluffy.
15. Place the cooled artichokes in a food processor and process until reasonably smooth.
16. Place the processed artichokes and the whipped ricotta in a bowl and mix with a rubber spatula, combining completely.
17. Season to taste and refrigerate in a smaller container.
For the Ravioli:
1. Water in a spray bottle or with a pastry brush
2. Lay the pasta sheet on a table.
3. Using a small scoop or a spoon, make small piles about two inches apart on all sides.
4. Either brush the pasta sheets with water or spray with a fine mist.
5. Place one sheet on top of the sheet with the filling and, using your fingertips, gently create small, sealed mounds, pressing around the mounds to make sure the pasta sheets stick to one another.
6. Cut the ravioli into squares with a traditional serrated pasta wheel evenly between the mounds, you can use a round pasta cutter to cut each individual ravioli, or cut with a sharp knife.
7. If you’re going to hold them until later, place a piece of parchment paper with semolina or other flour on a sheet pan and place the ravioli there and refrigerate.
8. Otherwise, fill a good sized pot with water and begin bringing to a boil. Add salt to the water until it tastes a little salty.
For the Sauce:
1. Heat a large skillet over medium flame for 30 seconds.
2. Add the olive oil and the shallots.
3. Cook for one minute or so until the shallots are clearly cooking but not getting color.
4. Add the white wine and fresh thyme leaves.
1. Add the ravioli to the pot of rapidly boiling salted water.
2. They should cook maximum 2-3 minutes.
3. When finished, reserve a cup of pasta water and strain the ravioli, adding them to the pan. Add 2-3 oz. pasta water and the butter and swirl the pan until the butter melts.
4. Season with salt to taste, about ½ tsp. or so.
5. Using a slotted spoon, place ravioli in bowls or on plates.
6. Bring the sauce to a boil for a moment.
7. Spoon the sauce onto the ravioli and garnish with a small handful of grated cheese on each bowl.