Stuffed Ravioli with Artichoke Sauce (Ravioli Ripieni)
Nothing beats the amazing flavor of fresh pasta — except when it’s combined with seasonal flavors. This traditional Italian dish, stuffed ravioli with artichoke sauce, is perfect for a Spring-time dinner, and hails from The International Kitchen’s Chef Claudio, who spoils his guests at his program, A Classic Tuscan Table with Chef Claudio, just 25 minutes outside of Florence in the pristine Tuscan countryside.
1 3/4 cups flour
7 oz milk
2 oz butter
olive oil as needed
1 clove garlic
salt to taste
3/4 oz grated parmesan cheese
Prepare the pasta dough with 1.5 cups of flour, forming a well in the center of the table.
Add the eggs and pinch the ingredients together with your hands to form a dough. Knead for a few minutes until the dough is smooth and elastic.
When you have the desired consistency, allow the dough to rest covered for about 1/2 hour on the kitchen counter.
Brown the garlic in a pan with a good amount of olive oil.
Eliminate the garlic from the pan and then add the artichoke cut in small pieces.
Add salt as desired and sautee for a few minutes.
Add milk and a roux made with 1/4 cup of flour and 1 oz of butter. With a whisk slowly blend the mixture in order to obtain a dense cream.
Extend the pasta on a work table and work with a rolling pin until the dough is the correct consistency.
Lay the pasta across a lightly floured ravioli former.
Place about 1 1/2 teaspoon of filling in each compartment on the press.
Using a small brush, paint a little water along the edges of each of the ravioli. Place another sheet of pasta on top and pat down lightly.
Run a rolling pin over the press to cut the ravioli.
Remove the ravioli and continue until the dough and filling is finished.
Boil the ravioli in light salted water for about 3 minutes. Drain.
A nice sauce for the ravioli is 1 oz butter, water and Parmesan cheese.