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Parmesan Bowl with Artichoke stuffed Ravioli
by
Fabio Bongianni
Текущий рейтинг: 4.0
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.%20With%20a%20tool,%20remove%20the%20%22chokey%22%20part.%20Place%20the%20artichokes%20in%20a%20pan%20and%20cook%20with%20oil%20and%20garlic%20for%20one%20minute.%20Add%201/3%20c%20water%20and%20a%20pinch%20of%20salt.%20Cover%20the%20pan%20and%20steam%20for%2020%20minutes%20or%20so.%20Until%20you%20can%20insert%20the%20tip%20of%20the%20knife%20into%20the%20artichoke%20easily.%20Remove%20the%20artichokes%20and%20chop%20finely%20then%20let%20cool.%20Combine%20the%20cooled%20artichoke,%20egg%20yolk%20and%20ricotta%20with%201/3%20c%20parmesan%20for%20the%20ravioli%20filling.%20Then%20place%20in%20the%20fridge%20to%20cool.%20Save%20a%20ladel%20full%20of%20left%20over%20artichoke%20water%20for%20the%20sauce%20at%20the%20end.%3C/p%3E%3Cp%3EParmesan%20will%20make%20the%20base%20of%20our%20dish.%20Grease%20and%20pre-heat%20an%20omelette%20skillet.%20Gradually%20sprinkle%20parmesan%20in%20the%20skillet.%20Cook%20one%20side%20then%20gently%20pinch%20two%20sides%20of%20the%20parmesan%20base%20and%20flip%20over.%20The%20opposite%20side%20of%20the%20parmesan%20base%20will%20cook%20relatively%20fast.%20Again,%20pinch%20the%20two%20sides%20of%20the%20parmesan%20base%20and%20place%20the%20finished%20product%20on%20the%20upside-down%20side%20of%20a%20small%20bread%20plate%20to%20shape%20it%20and%20cool.%3C/p%3E%3Cp%3EPour%20flour%20on%20working%20surface%20and%20make%20a%20fountain%20with%20a%20hole%20in%20the%20middle%20of%20the%20flour.%20Break%20the%20eggs%20into%20the%20middle%20of%20the%20fountain.%20Gently%20beat%20the%20eggs%20inside%20to%20absorb%20the%20flour.%20While%20beating%20the%20eggs,%20add%20a%20little%20flour%20at%20a%20time%20with%20the%20tip%20of%20the%20fork.%20When%20all%20the%20flour%20is%20mixed%20and%20you%20have%20a%20dough%20consistency,%20knead%20the%20dough%20by%20pressing%20and%20folding%20gently%20with%20your%20hands.%20Now,%20work%20the%20dough%20with%20palm%20of%20your%20hands%20%E2%80%93%20holding%20with%20the%20left%20hand%20and%20pressing%20with%20the%20right,%20then%20fold%20the%20dough%20over%20and%20turn.%20Repeat%20this%20process%20for%205%20minutes.%20Let%20the%20ball%20of%20dough%20sit%20for%2030%20minutes%20in%20the%20fridge.%20Roll%20the%20dough%20out%20with%20a%20rolling%20pin%20into%20a%20long%20rectangular%20shape,%20careful%20not%20to%20roll%20to%20wide%20for%20the%20pasta%20machine.%20If%20you%20do%20not%20have%20a%20pasta%20machine,%20continue%20to%20roll%20with%20the%20rolling%20pin%20until%20you%20reach%20the%20desired%20thickness.%20Don't%20rush%20the%20process%20in%20the%20pasta%20machine%20%E2%80%93%20start%20on%20the%20thicker%20pasta%20setting%20and%20put%20the%20dough%20through%20the%20machine%20numerous%20times%20(changing%20the%20setting%20each%20pass),%20patiently%20reaching%20the%20desired%20thickness.%20Each%20time%20you%20will%20need%20to%20sprinkle%20flour%20on%20the%20pasta%20to%20keep%20it%20from%20sticking%20to%20the%20machine.%20Cut%20the%20dough%20into%20long%20rectangular%20pieces.%20Fold%20the%20dough%20in%20half%20to%20find%20your%20starting%20point.%20Place%20the%20filling%20in%20leaving%20one%20finger%20between%20each%20filling%20and%20one%20finger%20along%20the%20edges.%20Brush%20the%20pasta%20with%20egg%20white%20to%20hold%20the%20dough%20together.%20Fold%20the%20dough%20over%20to%20make%20edges%20meet.%20Begin%20on%20one%20end%20pressing%20firmly%20with%20fingers%20in%20the%20middle%20then%20work%20to%20the%20edges%20in%20order%20to%20assure%20there%20is%20no%20air%20left%20inside%20the%20pasta.%20Use%20a%20pasta%20cutter%20to%20cut%20the%20ravioli.%20Sprinkle%20some%20flour%20on%20the%20surface%20and%20remove%20the%20ravioli%20using%20a%20spatula%20so%20they%20don't%20stick.%3C/p%3E%3Cp%3EWhile%20the%20ravioli%20boil,%20cook%20the%20strips%20of%20bacon%20(no%20butter%20or%20oil)%20in%20a%20pan%20then%20glaze%20with%20white%20wine.%3C/p%3E%3Cp%3EPut%20the%20cooked%20ravioli%20in%20the%20skillet.%20Sautee%20for%20a%20few%20seconds.%20Add%20the%20butter%20(and%20thyme%20if%20you%20wish)%20and%20cook%20adding%20a%20ladel%20full%20of%20the%20artichoke%20water%20and%201/3%20c.%20parmesan.%20Add%20a%20small%20spoonful%20of%20the%20leftover%20ravioli%20filling.%20Hover%20the%20pan%20over%20the%20heat%20moving%20the%20pasta%20continuously%20until%20the%20sauce%20becomes%20thick.%20Place%20the%20the%20parmesan%20base%20on%20a%20serving%20plate.%20Remove%20the%20ravioli%20from%20the%20heat%20and%20place%20on%20top%20of%20the%20parmesan%20base.%20Sprinkle%20with%20pecorino%20cheese%20and%20serve.%3C/p%3E%3Cp%3EMy%20Goddaughter!%20I%20made%20her%20a%20special%20cake%20for%20her%20birthday...%3C/p%3E%3Cp%3EYou%20guys%20enjoy%20your%20week%20and%20hope%20to%20see%20you%20next%20Tuesday!%3C/p%3E%3Cp%3EYour%20Chef,%3C/p%3E%3Cp%3EFabio%3C/p%3E){kind=link}