Gruyère AOP and artichoke ravioli

50' 10'

When we speak of ‘ravioli’, we speak of ‘pasta’ and already the accent and the gestures breaking free of any complexes and bringing to mind a friendly and epicurean atmosphere characteristic of our Italian neighbours.

However, ravioli are more than just an identity card; there is a complete ancient history behind them as well. It’s so ancient that we lose track of it around 3,000 BC in China. Ah, yes, pasta wasn’t invented by the Italians, but rather by the Chinese in the beginning of antiquity. We credit Marco Polo as having brought this pasta recipe back from his numerous voyages, but it’s not the case. In fact, the Romans already knew this recipe and had even replaced the rice flour with wheat flour and added eggs.

I will finish this modest presentation by speaking to you of a culinary revelation: the artichoke. What beauty, what a flower, with its aromas and its unique taste! A seasonal product of excellence, native to Ethiopia or North Africa. But be careful not to abuse it: the Romans believed it to be a strong aphrodisiac.

Ingredients for

Note

Attention changement nombre de personnes

Dough

135 g
white flour
1
egg
1 tsp
walnut oil

Filling

100 g
grated Gruyère d’Alpage AOP
400 g
artichokes
1
egg
+
garden herbs
+
salt and pepper

Sauce

100 g
artichokes
1 tsp
walnut oil
160 g
peeled figs
+
dried herbs
+
salt

Preparation

Dough

Combine the flour, egg and walnut oil in a blender or mixer. Above all, don’t salt the mixture as that renders the dough crunchy. Attention: the more you mix the dough, the better, but it means it will need to be refrigerated longer.
Place the dough on a plate and refrigerate for at least 2 hours.

Filling

Trim and cut the artichoke hearts into small cubes.
Blanch them in salted water seasoned with the garden herbs of your choice.
Season with salt and pepper.
In order to obtain a smooth purée, blend or mix the above without adding any of the cooking liquid. Set aside.
Mix the grated Gruyère d’Alpage AOP and the egg yolk (put the egg white aside) with the artichoke purée.
Adjust the salt, pepper and garden herbs as needed.
Place in the refrigerator.
Thinly roll out the dough and brush it with the egg white.
Spacing them out evenly, place teaspoons of the artichoke mixture on the dough.
Be sure to do this step properly in order to be sure the dough will stick together well.
Cover and make sure that the ravioli are closed tightly.
Cut with a pastry cutter or a knife.
Plunge into boiling, salted water.
Drain and lightly oil them to prevent sticking. Keep them warm.

Sauce

To create the sauce, heat the 2nd part of the artichoke purée with the peeled figs and whip or blend in the walnut oil.
Adjust the seasoning as desired.