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Artichoke Asiago and Sun-Dried Tomato Ravioli

8 servings

Ingredients

1 9-ounce package of frozen artichoke hearts
1/2 cup grated Asiago cheese
1/3 cup sun-dried tomatoes preserved in oil, chopped fine
1/4 cup bread crumbs
3 tablespoons Filippo Berio® Olive Oil
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
1 tablespoon chopped fresh parsley
2 cloves of garlic, finely chopped
1/2 teaspoon grated lemon zest, finely chopped
salt and black pepper to taste
egg pasta dough (see recipe)
2 cups of fresh tomato sauce
1 egg yolk, for sealing the ravioli edges

Method

Blanch the artichoke hearts in boiling water for 3 minutes, drain and cool. Squeeze out most of the water by hand, finely chop the artichokes and place them in a bowl.

Add the cheese, sun-dried tomatoes, breadcrumbs, Filippo Berio® Olive Oil, oregano, parsley, garlic, lemon zest, salt and pepper. Mix until well combined.

Roll out the pasta dough as thinly as possible, less than 1/16 inch thick. Using a 2- or 3-inch cutter, stamp out 24 circles. Save the unused portion of the pasta dough.

Drop a heaping half teaspoon of filling into the center of each round and moisten the edges with some of the egg yolk. Fold the circles over to make half -moon shapes. Firmly press the edges to seal the dough, forcing out any air. Dust the ravioli with flour or corn meal if not using right away.

Heat the tomato sauce in a pan and keep warm. In a large pot of boiling water, cook the ravioli until just done, about 6 to 8 minutes. Drain the ravioli and toss with the tomato sauce.

Egg Pasta Dough

Ingredients

1 & 1/2 cups all-purpose flour
3 eggs, lightly beaten
1 tablespoon vegetable oil
1/2 teaspoon salt

Method

Place the flour on a board and make a well in the center. Add the eggs, oil and salt. With your fingers, gradually mix in the flour, adding more flour if the dough is too moist.

Knead the dough until elastic and it can form a ball. Cover and let it rest for 30 minutes to 1 hour.

Divide the dough into 2 or 3 pieces. Roll, cut and cook as directed above.