Raviolo Aperto di Carciofo, Ricotta Affumicata e Limone Bruciato (Italian Open Raviolo with Artichoke and Smoked Ricotta)

17 hours ago
3 min read

The artichoke stays visible rather than hidden inside a heavy filling. Braised and roasted artichoke, crisp leaves, smoked ricotta and burnt lemon are layered between very thin sheets of fresh pasta, with an artichoke butter sauce binding the plate.

Serves: 4 · Preparation Time: 50 minutes · Cooking Time: 45 minutes · Total Time: about 1 hour 35 minutes · Difficulty: Advanced

Ingredients

For the Fresh Pasta

1 1/2 cups 00 flour (190 g)
1/2 cup fine semolina flour (70 g)
2 large eggs
2 large egg yolks
1 tsp extra virgin olive oil (5 ml)
Pinch of fine sea salt

For the Artichokes

6 medium globe artichokes
2 lemons
3 tbsp extra virgin olive oil (45 ml)
2 garlic cloves
1 small shallot
1/2 cup dry white wine (120 ml)
1 1/2 cups vegetable stock (355 ml)
Fresh thyme and mint

For the Smoked Ricotta Cream

5 oz smoked ricotta (140 g)
1/2 cup heavy cream (120 ml)
1/4 cup whole milk (60 ml)
1 tbsp Parmigiano Reggiano (10 g)

For the Burnt Lemon

2 lemons
1 tsp extra virgin olive oil (5 ml)
1 tsp honey (7 g)
Pinch of sea salt

To Finish

4 tbsp unsalted butter (56 g)
Reserved artichoke braising liquid
Pecorino Sardo
Crispy artichoke leaves
Fresh mint
Lemon zest

Preparation

Make the Pasta Dough

Knead flour, semolina, eggs, yolks, oil and salt for 8 to 10 minutes until smooth. Wrap and rest 30 minutes.

Cook the Artichokes

Clean and braise gently with shallot, garlic, white wine, stock and herbs for 18 to 22 minutes, then reserve the liquid.

Roast the Filling

Chop most cooked artichokes and roast in butter and olive oil until deeply golden. Finish with garlic, parsley, lemon zest and restrained Parmigiano.

Make Ricotta and Burnt Lemon

Warm smoked ricotta with cream and milk and strain. Char halved lemons hard in cast iron, then season strained juice with honey and salt.

Roll and Cook the Pasta

Roll to about 1/32 inch (0.8 mm), cut eight 5 inch (12 cm) squares and boil 60 to 90 seconds. Finish in reduced artichoke braising liquid emulsified with cold butter.

Professional Technique

Open raviolo exposes every component, so each must carry its own texture and flavor. Keep artichoke filling slightly textured, pasta exceptionally thin and sauce loose. Braising provides tenderness; roasting provides concentration.

Chef Tips

Use compact fresh artichokes.
Do not purée the filling completely.
If smoked ricotta is very intense, soften it with fresh ricotta.
Roll pasta shortly before cooking.
Keep burnt lemon bitter but not acrid.

Common Mistakes

Blending artichoke completely smooth.
Rolling pasta too thick.
Using too much smoked ricotta.
Overcooking thin pasta sheets.
Carbonizing rather than charring lemon.

Plating

Place smoked ricotta cream off center, lay one pasta sheet over it, add roasted artichoke mixture and a roasted artichoke half, then drape the second pasta sheet loosely. Spoon artichoke butter sauce around, add burnt lemon, crisp leaves, Pecorino, mint and zest.

Wine Pairing

Vernaccia di San Gimignano DOCG, whose citrus, herbal, mineral and lightly bitter almond character works naturally with artichoke and burnt lemon. Serve at 46°F to 50°F (8°C to 10°C).