Et oui…I think we have all committed the same “sin” these days…gluttony! Well, but it’s almost natural….isn’t this what family reunions are about? (Indulgent Cristina speaking from…Purgatory!) Then, we all make ourselves the same promise…no more overeating for…24hs? This is why I thought these ravioli were “perfect”…the fact that they were made with Chinese dough makes them light…you don’t eat dough! you eat the filling! in this case, ricotta cheese, sauté artichokes, and grilled pistachios, for the crunch!!
And you don’t have here any buttery, or creamy sauce! Just the same home-made chicken stock you boil them in..plus a dash of persil juice! Well yes! these ravioli are worthy of a Clinique La Prairie restaurant….(?!)
Plus, making them is a lot of fun! I have to be honest and say that I bought the artichokes, to save me the trouble of boiling and peeling them….The Chinese ravioli dough comes in squares!
So, it’s a kind of game….just a few minutes and your army of ravioli is ready!
Before leaving you, I would like to tell you that I got a blogger visit here in Paris. Jennifer, from Adventuresome Kitchen is spending some days here with her lovely family, and she kindly contacted me to see if we could meet “live”…I feel so happy and lucky to have met such wonderful people, to have been able to exchange views on food and blog stuff, AND to have had the opportunity to “spoil” her daughters, that are the sweetest creatures I have ever seen! Jennifer writes and cooks mostly gluten-free ! I invite you to pay a visit to her blog!
Now yes, going back to my ravioli… Buon appetito!!
For the recipe, see below
For these Ricotta/artichoke Ravioli, you will need:
*chinese ravioli dough, 50 squares * artichokes, 1 jar (4) * ricotta cheese, 200gr * grilled pistachios, 20gr (coarsely chopped) *home-made chicken stock, 800ml *olive oil, 1tbsp * salt, pepper (to taste) *piment d’Espelette
Cut the artichokes in 0,5cm dice. Sauté them in the olive oil 5′. Season with some salt and piment d’Espelette. Drain. Combine with the ricotta and grilled pistachios. Rectify seasoning. Arrange the dough squares on cutting board. Brush them with water. Put a teaspoonful of the ricotta/artichoke mixture in the middle. Place the other square on top. Push the air out with your fingers, from the edge of the filling to the edge of the pasta. Use a cookie cutter the size of the filling to avoid having extra dough. Cut the ravioli. Take the stock to a boil. Then lower the heat. Pour your ravioli in it (you can do it in separate batches, don’t put too many in the saucepan. Once they bounced back to the surface, remove them from the stock. Serve with a little bit of chicken stock, and some persil juice (to do this, dip a bouquet of persil in boiling water 1′. Then, remove and refresh in icy water. Drain. Mix the persil with some olive oil)
Recipe by Guy Martin (adapted)