Ravioli filled with artichokes, pancetta and Taleggio cheese.
Just to confirm the theory that the Italians love pasta …. here’s another plate of ravioli! Yes, because my dear friends, when I pull out the pasta machine and start working with the flour ….. no one can stop me, I produce and produce….. and then I freeze it.
About ten days ago I made this wonderful ravioli filled with artichokes, pancetta and Taleggio cheese, so yesterday when I was busy I was able to defrost, cook and eat without any real effort.
This was so easy and welcome after a hard day’s work ….. in fact I had started working in the vegetable garden. Nick and I have decided to record through the photos of course, the various steps in the progress and variety of our crops .I hope you’ll enjoy and follow this new idea .
Ciao
Ingredients for 8 people
500grams flour 00
4eggs
Drop of Evo oil
pinch of salt
Filling:
2 artichokes finely chopped
50 grams of diced bacon
50 grams of Taleggio cheese, diced
salt, pepper
Evo oil
1clove garlic
A dash of white wine
1 / 2 cup hot water
how it work: Heat Evo oil and garlic. Add pancetta and cook until golden ,add artichokes. Cook for a few minutes , add wine. Cook with lid. Continue to cook slowly, occasionally adding a little water. Cook until the artichokes are soft. Remove the garlic
Allow to cool. Ina bowl combine the Taleggio cheese and artichokes sauce, season with salt and pepper. Use as filling for ravioli pasta.
Parsley Pesto:
A handful ofparsley
As mall clove of garlic
a handful of parmesan cheese
Evo oil abundant
salt
How it work: in a blender combine parsley, garlic, Evo oil, salt and Parmesan cheese. Cook the ravioli and serve with parsley pesto
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