Artichoke And Acorn Ravioli Recipe

Time1h 30m

Serves4

Summer Chanterelles, Parmesan and Lemon Confit

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Ingredients

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1
Roast Acorn Squash
Preheat the oven to 400°F (200°C). Cut the acorn squash in half, scoop out the seeds, and place it cut side down on a baking sheet. Roast for about 30-40 minutes until tender. Let it cool, then scoop out the flesh into a bowl.
2
Prepare Filling
In a mixing bowl, combine the roasted acorn squash, artichoke hearts, ricotta cheese, fresh basil, and egg. Season with salt and mix until well combined. Set aside.
3
Make Pasta Dough
On a clean surface, mound the flour and create a well in the center. Add a pinch of salt and the egg. Gradually incorporate the flour into the egg using a fork until a dough begins to form.
4
Rest the Dough
Knead the dough for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
5
Roll Out Dough
Roll out the dough into thin sheets using a pasta machine or rolling pin. Cut into squares or circles, depending on your desired ravioli shape.
6
Fill and Seal Ravioli
Place a small amount of filling in the center of each ravioli. Moisten the edges with water, fold over, and seal tightly.
7
Cook Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.