Looking for a showstopper to use up all that panic bought flour?  Chef Edo has just the recipe for you! These mezzelune (meaning half moon) raviolis are delicious, naughty, not-another-banana-bread and will be sure to wow your bubble….

Mezzelune of artichoke and ricotta

30 pieces (serves 6)

Ingredients:

For the dough:

250g 00 flour

Eggs; 2 whole 1 yolk

For the filling:

6 fresh cleaned artichokes (preserved artichokes are not suitable for this recipe, but can be replaced with spinach, asparagus, zucchini, radicchio…)

Fresh oregano 3 springs

Parmesan 100g

Ricotta 200g

Mudbrick Extra Virgin Olive Oil to saute the artichoke as required

Salt and pepper to taste

For the sauce:

Brown Butter as required

Sage as required

 

Method:

1. Combine the eggs, yolk and flour by hand or with a dough mixer until a smooth dough forms.
2. Wrap the dough in cling film and allow to rest in the fridge for 20 minutes. If the dough is a bit sticky add extra flour and work it on a bench until the right consistency is reached.

While the dough is resting:

1. Thoroughly clean and finely slice the artichoke.
2. Sauté the artichoke with olive oil, salt and pepper until soft and golden.
3. Place on a tray and place in the fridge until cool.
4. Gradually add all of the filling ingredients into a high speed blender, adding olive oil to help emulsify until smooth.
5. Place the filling into a clean bowl, add salt and pepper to taste if necessary and place in the fridge until cool.
6. Once the filling has cooled down transfer it into a piping bag.

Back to the pasta:

1. Roll the pasta dough into a long strip around 1mm thick, all the while dusting with semolina
2. Cut into circular sheets using a medium ring mold
3. Pipe the filling slightly off centre on the pasta sheets
4. Using a little bit of water, fold the sheets into semi-circular shapes –this is where the mezzelune names comes from, meaning half moon
5. Blanch the raviolis in boiling, salted water for about 3 minutes until they start floating on the surface

Now for the sauce:

1. Place the butter in a saucepan and let brown at a medium heat
2. Pour brown butter on a separate serving bowl, add and toss the ravioli with some fresh sage leaves
3. Grate fresh Parmesan over the top and serve! Enjoy.