Homemade ravioli with Jerusalem artichokes

Homemade ravioli take some love to put together but they are well worth your effort. Make the ravioli in large batches and freeze them for nights when you're in a hurry yet are craving homemade comfort food. Nick Formosa has the prefect recipe. 

Ingredients

Pasta dough

  • 600g 00 flour
  • 10 egg yolks
  • 2 full eggs (if needed)

Jerusalem artichoke filling

  • 2.5kg Jerusalem artichoke
  • 8 cloves roasted garlic
  • 1 leek
  • bunch of thyme

Lemon butter

  • Butter
  • Lemon 
  • Parmesan cheese
  • Salt and pepper

Method

  1. Start by peeling the artichokes and set a pot to boil. 
  2. Par-boil them (approx. 10 mins), then set aside.
  3. Roast the garlic and roast at 180°C with their skin on for 30 to 40 mins. 
  4. Peel when they are cool enough to handle. 
  5. To make the dough, sift the flour onto a dry flat table or tray. 
  6. Create a well and add the ten egg yolks one by one whilst mixing the flour in with your fingertips. If you feel your dough is still too dry, add a whole egg, if too wet some more flour. You should end up with a strong elastic feeling ball of dough. 
  7. Wrap in cling-film and place in the fridge for about 30 - 40 mins.
  8. To make the filling, finely chop the leeks and fry in a generous amount of oil and butter. 
  9. After about 5 mins add the roasted garlic and Jerusalem artichokes. 
  10. Add 3 of thyme and place on top of mixture. 
  11. Cover and leave to simmer on the lowest setting of your hob, add salt and pepper to season. 
  12. Once everything is soft and looks pretty much like mush set aside and let cool.
  13. To make your ravioli, use a pasta maker to roll out the sheets of pasta. Make sure to keep on flouring your pasta as it is being made to prevent it sticking together.  
  14. Once you have about 4 sheets of pasta rolled, grab a glass of wine (one for your self and one for the ravjul) and start creating circles of dough using the top of the wine glass. 
  15. Place a tbsp of artichoke filling in the centre of the dough circle, brush the edges of the dough with egg wash and place another dough circle over the top, pressing down to seal the edges.
  16. Flour each ravioli well, so that they don’t stick to each other, and place on a baking tray until ready to use.
  17. To make the lemon butter sauce, melt the butter in a pan with salt and pepper and the juice of a quarter of a lemon. 
  18. Cook the ravioli for 3 – 4 mins in salted, boiling water. 
  19. Serve 4 ravioli per person topped with lemon butter and grated Parmesan.

This recipe first appeared on Gourmet Today, October, 2016.

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