Ravioli with artichokes
The NRC • NEXT on May 31 was a story headlined “Cooking is like jobs – honest, authentic and sexy”. This is a study by Kathleen Collins cited Watching what we eat. The evolution of television cooking shows . “The popularity of cooking Collins explained by today’s nostalgia – the need for honest craftsmanship. Nowadays many people work with their head or with the computer. Collins is cooking at the embodiment of the physical work with an honest and concrete results: a bread! “.
I must admit that I really recognized in this article. My work often has no instant results. It can sometimes take days or weeks before anything is finalized. After one day thinking, writing and talking, I love at night in the kitchen to get started and after a short (or slightly longer) time zelfgemaakts something on the table.
Last week I dared myself to the ravioli. While the ravioli is very good, is it really out of proportion to the time needed to make the ravioli. But that does not matter. If you like it in the kitchen messing around and fidgeting with food, then this is the perfect dish. Authentic crafts! Cooking like in sports, shall we say.
The filling is made with artichoke bottoms from the freezer. They seem sometimes to Mediterranean shops, but not in Groningen. The Hanos she does. So I’m going in the coming weeks by a 2.5 kg bag of work around.
If you’ve never made ravioli yourself, then you can see the detailed description here read.
Ingredients:
| Cooking time 1.5 hours | recipe for 3-4 people |
for pasta: • 200 g flour, tipo 00 • 2 eggs
For the filling: • 1 tablespoon butter • 1 onion, chopped • 300 g artisjokkbodems, thawed • 30 g Parmesan cheese, grated • small bunch (flat) parsley • 1 egg yolk (save the egg white) • 1 / 2 teaspoon lemon juice • salt and pepper • 1 / 2 teaspoon nutmeg
For the sauce: • 1 tablespoon butter • 2-3 ripe tomatoes, diced • 60 ml of water
• • 75 ml cream 30 g Parmesan cheese, grated • salt and pepper
Preparation:
1. Knead a smooth dough of flour and eggs. Put the dough in a sandwich bag and leave for about 30-60 minutes in the refrigerator.
2. Fry the onion gently in butter for about 6 minutes. Meanwhile, pat dry and chop artichoke hearts into small cubes. Add the artichokes to the onion and cook for 8 minutes gently along. Let the mixture cool slightly.
3. Spoon 3 / 4 of the artichokes in the hakbakje of food. Let the rest of the artichokes to skillet. Add the egg yolk, parsley, Parmesan cheese, lemon juice, pepper, salt and nutmeg. Pulse the mixture into a coarse mince. Taste the flavor is good and otherwise add some extra salt, pepper and nutmeg.
4. Remove the dough from the refrigerator and use the pasta machine to roll out to desired thickness. Beat the proteins separately with 2 tablespoons water. Fill the ravioli with artichoke mixture. Use a ravioli shape or lay heaps filling on the dough and cut out into ravioli. Use the egg mixture to the dough sheets to stick together.
5. Preheat the oven to 200 ° C. Bring a pot of water to boil for ravioli. Heat the frying pan with diced artichoke. Add one tablespoon butter and the diced tomatoes. Bake a few minutes until the tomatoes begin to soften. Season with a little salt and pepper. Meanwhile, cook the ravioli in 4 minutes and pour gently into a colander.
6. Place half the ravioli in a baking dish. Spread half the Parmesan cheese, cream and tomato over the ravioli. Cover with the other half of the ravioli, Parmesan cheese, cream and tomato. Cook the ravioli in the oven for 15 minutes.